Polish Donuts (Pączki) are legendary filled pastries
Polish Donuts (Pączki) are legendary filled pastries—luxuriously soft, slightly sweet, and made with a rich, eggy dough that fries up golden and hollow-free.
Ingredients:
For the dough:
– 1 cup (240ml) warm whole milk (about 110°F / 43°C)
– 2¼ tsp (1 packet) active dry yeast
– ¼ cup (50g) granulated sugar
– 4 large egg yolks
– 1 large egg
– ¼ cup (60g) unsalted butter, melted and cooled
– 1 tsp pure vanilla
– ½ tsp salt
– 4 cups (500g) all-purpose flour (plus extra as needed)
– Vegetable oil or shortening, for frying
For filling & finishing:
– 1½ cups (360g) thick jam or fruit filling (traditionally plum, rosehip, or raspberry)
– Powdered sugar, for dusting
:
1. Activate yeast by mixing warm milk, yeast, and a pinch of sugar. Let rest until bubbly (5–10 minutes).
2. In a large bowl, combine egg yolks, whole egg, melted butter, vanilla, sugar, and salt. Stir in the yeast mixture.
3. Add flour gradually, mixing until a soft dough forms. Knead until smooth and elastic (5–7 minutes).
4. Place dough in an oiled bowl, cover, and let rise 1½–2 hours until doubled.
5. Gently deflate dough and roll to ½-inch thickness on a floured surface. Cut into 2½–3-inch circles.
6. Let cut rounds rise, covered, for 30–45 minutes until puffy.
7. Heat frying oil to 350–365°F (175–185°C).
8. Fry donuts 2–3 at a time, flipping once, until evenly golden (about 3–4 minutes total). Drain well.
9. Fill each pączek with jam using a piping tip inserted from the side.
10. Dust with powdered sugar while still warm. For authentic flavor and texture, enjoy within hours of frying—when the crust is crisp and the center is pillowy soft.
