Paczki (Polish "jelly" Doughnuts)

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“These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes.”
1hr 6mins

Ingredients Nutrition

  • 2 dry compressed yeast cakes, crushed
  • 1 cup lukewarm milk
  • 1 cup flour, sifted
  • 1 tablespoon sugar
  • 8 egg yolks
  • 23 cup powdered sugar
  • 2 tablespoons vanilla sugar
  • 2 12 cups flour, sifted
  • 2 tablespoons grain alcohol or 2 tablespoons rum
  • 12 cup butter, melted
  • fruit filling (such as preserves or thick jam)


  1. SPONGE:
  2. Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar.
  3. Mix, cover, and let stand in warm place to rise.
  4. Beat egg yolks with powdered sugar and vanilla sugar until fluffy.
  5. Sift flour into bowl, add sponge (yeast mixture), egg mixture, and grain alcohol or rum.
  6. Knead well until dough is smooth and glossy.
  7. Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
  8. Cover with cloth and let rise in warm place until doubled.
  9. Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2" inch thick.
  10. With glass or biscuit-cutter, cut into rounds.
  11. Arrange on floured board and proceed in either of the following ways:
  13. Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round.
  14. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
  15. Let rise in warm place until doubled.
  17. Place a spoonful of fruit filling as above on only 1/2 dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball.
  18. Let rise until doubled in warm, draft-free place.
  19. Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying.
  20. It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
  21. Fry paczki without crowding several minutes until nicely browned on bottom, then turn over and fry on other side another 3 minutes or so.
  22. NOTE:
  23. If using electric fryer, set temperature at 360-375 degrees.
  24. If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
  25. Paczki may also be fried in oil, but lard produces the tastiest results.
  26. If you are cutting down on animal fats, you can compromise by using a lard and oil combination.
  27. Transfer fried paczki to absorbent paper and set aside to cool.
  28. When cool, dust generously with powdered sugar, glaze or icing.
  30. Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread! Recipe #45394.
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