Paczki (doughnuts)
Paczki are the undisputed crown jewels of Polish baking, traditionally devoured on Fat Thursday to celebrate the last day of indulgence before Lent. As a from-scratch baker, I cannot stress enough how superior these are to the shop-bought alternatives. Supermarket doughnuts cost nearly as much as a proper meal, yet they offer nothing but a dense, stale crumb pumped full of artificial preservatives, palm oil, and sickly high-fructose corn syrup fillings. Making paczki from scratch is a revelation; the dough is incomparably pillowy, enriched with real butter and egg yolks, and the jam filling is bright, fruity, and entirely real. The magic lies in the technique, but common pitfalls can easily ruin your batch. The most frequent mistake is killing the yeast with milk that is too hot, or worse, frying at the wrong oil temperature. If your oil is too cool, the doughnuts will greedily absorb the fat and become heavy and greasy. If it is too hot, they will burn on the outside while remaining raw and doughy in the center. Furthermore, you must be patient with the final proof. The shaped dough needs to rest until it feels incredibly light and jiggly, exactly like a marshmallow, before it ever touches the oil. Rushing this step yields dense bricks rather than cloud-like treats. When done right, however, the result is a transcendent, jam-filled masterpiece that makes every processed bakery staple utterly obsolete.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 880kcal | 14g | 115g | 42g | 19g | 5g | 48g | 320mg |
| intermediate | 880kcal | 14g | 105g | 45g | 22g | 3g | 48g | 360mg |
| expert | 420kcal | 6g | 52g | 20g | 9g | 2g | 22g | 140mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 500 gall-purpose flour— sifted
- 250 mlwhole milk— warmed to 37C
- 7 gactive dry yeast
- 50 ggranulated sugar
- 4 piecesegg yolk— room temperature
- 50 gunsalted butter— melted and slightly cooled
- 5 gsalt
- 1000 mlvegetable oil— for deep frying
- 200 gfruit jam— thick consistency like rosehip, plum, or raspberry
- 50 gpowdered sugar— for dusting
Shop-bought paczki cost around $3 each and are often stale, overly greasy, and filled with artificial, high-fructose fruit pastes. Making them from scratch at a beginner level is surprisingly forgiving and yields a vastly superior, pillowy treat without any processed shortcuts. This simplified approach skips the traditional overnight cold ferment, using a single warm rise to get you frying in about an hour. You will make a quick, from-scratch raspberry jam by simply simmering fresh or frozen berries with sugar, avoiding any jarred, pectin-laden substitutes. The key to success here is temperature control: keep your frying oil strictly between 350°F and 370°F (175°C-185°C). If the oil is too cool, the doughnuts will absorb excess fat and become heavy; if it is too hot, the outside will burn before the inside cooks. Watch for the classic white ring around the equator of the doughnut, which indicates perfect buoyancy and a light, airy crumb. Fill them while still slightly warm so the jam melts beautifully into the center.
Equipment
- Heavy-bottomed Dutch oven— Essential for maintaining steady oil temperature
- Deep-fry or candy thermometer— Crucial for preventing greasy or burnt doughnuts
- Spider or slotted spoon— For safely turning and removing doughnuts
- Piping bag with long Bismarck tip— For injecting the jam into the center
Method
- 1
Simmer 2 cups of fresh or frozen raspberries with 1/4 cup sugar in a small saucepan over medium heat until the berries burst and the liquid reduces to a thick jam, about 15 minutes.
Mash the berries slightly with a fork as they cook. Let it cool completely before piping.
reducing~ 15 min - 2
Warm 1 cup of whole milk to 110°F (43°C), whisk in 2 teaspoons of active dry yeast and 1 tablespoon of sugar, and let it sit until frothy.
Milk must be warm, not hot, or it will kill the yeast.
blooming~ 5 minTricky bit - 3
Whisk 4 cups of all-purpose flour, 1/3 cup sugar, and 1 teaspoon salt in a large bowl, then mix in the yeast mixture, 2 lightly beaten eggs, 1 tablespoon of vodka, and 1/2 cup of melted unsalted butter to form a sticky dough.
The vodka inhibits gluten formation and reduces oil absorption; do not skip it if possible.
mixing~ 5 min - 4
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, adding minimal extra flour only if absolutely necessary.
The dough should be soft and slightly tacky, not stiff.
kneading~ 10 min - 5
Place the kneaded dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place until doubled in size.
This single warm rise takes about 60 minutes; the dough is ready when a poke leaves an indent.
proofing~ 60 min - 6
Roll the risen dough to a 1/2-inch thickness on a floured surface, cut out rounds with a 3-inch cutter, and let them rest on parchment squares for 30 minutes until puffy.
Do not twist the cutter when pressing down, as this seals the edges and prevents rising.
shaping~ 30 min - 7
Heat 2 inches of neutral oil in the Dutch oven to 350°F (175°C), carefully drop in 2 or 3 doughnuts, and fry for 2 minutes per side until deep golden brown.
Look for the white ring around the middle, which proves they floated perfectly.
frying~ 5 minTricky bit - 8
Transfer the fried doughnuts to a wire rack to cool for 5 minutes, then pipe the cooled raspberry jam into the side of each using the long tip, and toss in granulated sugar.
Piercing the side rather than the top keeps the sugar coating intact and looks professional.
filling~ 10 min
Cooking from frozen
Thaw at room temperature, then refresh in a warm oven for a few minutes to restore the pillowy texture.
Storage times are a guide — always use your judgement and store food safely.