Paczki Donuts, also known as Fat Tuesday donuts, are a traditional Polish pastry enjoyed on Shrove Tuesday, the day before Ash Wednesday. These decadent donuts are made with an enriched dough, filled with raspberry jam, and coated in powdered sugar.
These pastries are typically deep-fried until they're crisp on the outside and filled jelly or vanilla, chocolate, or lemon custard. A dusting of powdered sugar completes the perfect paczki, making it a decadent and irresistible indulgence.
Jump to:
- What are Pączki?
- Why You'll Love This Recipe
- Ingredients Overview
- How To Make Paczki Donuts
- Proofing The Round Cut Outs
- Fry In Vegetable Oil
- Cool On Wire Rack
- Dust With Powdered Sugar
- Serving Suggestions
- Related Recipes
- Substitutions
- Equipment
- Storage Options
- Tips for Success
- Frequently Asked Questions
- Holiday Bread
- Get the Recipe!
- Reviews
What are Pączki?
Pączki (pronounced "poonch-key" or "punch-key"), are a soft, fluffy, and indulgent treat that's perfect for celebrating the last day of indulgence before the Lenten season.
Mardi Gras, Carnival, Shrovetide - these festive occasions mark a time of extravagance before the Lenten season of fasting and reflection begins. Originally a Polish custom, paczki can be filled with jelly or custard and have become a cherished culinary tradition in many communities.
Why You'll Love This Recipe
- Rich and Flavorful: Paczki donuts are made with an enriched dough that is rich and buttery.
- Traditional Treat: Enjoy a classic Polish pastry that's perfect for Fat Tuesday celebrations.
- Easy to Make: With a little practice, you can make delicious Paczki at home.
Ingredients Overview
To make Paczki, you'll need all-purpose flour, sugar, salt, yeast, milk, eggs, butter, vegetable oil, and powdered sugar. These ingredients are easy to find and combine to create a delicious and satisfying Polish donut.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Paczki Donuts
Making Paczki is a simple process that involves a few steps. First, combine the flour, sugar, salt, yeast, milk, eggs, butter, and vegetable oil in a bowl. Let the dough rise in a warm place until doubled in size.
Punch down the dough and roll it out on a floured surface. Cut the dough into rounds and fry them in hot oil until golden brown. Drain the Paczki on paper towels and dust with powdered sugar.
Prepare The Paczki Dough
- Using a large bowl, mix ¼ cup sugar, yeast, salt and 2 cups flour. Heat the milk, shortening, and water to 105℉ to 110℉ in a small saucepan. Add the milk mixture to the dry ingredients and beat on medium speed for 3-5 minutes.
- Add the egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft, sticky dough.
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Proofing The Round Cut Outs
- Punch the dough down. Turn the dough out onto a lightly floured surface again and roll out to a ½ inch thickness.
- Cut the dough out with a floured 3 inch round biscuit or cookie cutter. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Fry In Vegetable Oil
Paczki were traditionally fried in lard, but vegetable oil is easier and more common today.
- Heat the vegetable oil to 350° (use an electric skillet, deep fryer, or a Dutch oven pot).
- When hot, fry the doughnut rounds, a few at a time, until golden brown, about 2-3 minutes on each side.
Cool On Wire Rack
- Transfer to a wire rack set over a rimmed baking sheet and allow to cool slightly.
Fill With Jelly or Custard
- Fill a pastry bag fitted with a small decorating or filling tip with the jam. Insert the filling tip into the side of a doughnut about halfway through and pipe in about a tablespoon of jam into the center and pipe in about a tablespoon of jam.
- Return to the wire rack and repeat until all the doughnuts are filled.
Dust With Powdered Sugar
Powdered sugar isn't your only option! You can make a glaze with powdered sugar and water and glaze Paczki instead.
- Generously sprinkle the powdered sugar on top of the baking sheet of filled paczki doughnuts.
Serving Suggestions
Paczki are best enjoyed fresh and warm. Serve them with a cup of coffee or tea, or as a dessert after a meal. You can also fill Paczki with your favorite fillings, such as jelly, whipped cream, or custard.
Enjoy these Polish donuts with a cup of coffee or tea as a special treat on Fat Tuesday.
Related Recipes
- New Orleans Beignets
- Rosca de Reyes Wreath Bread
- Pan de Muertos (Day of The Dead Bread)
- Tsoureki Bread with Red Easter Eggs
- Russian Easter Bread (Kulich)
Substitutions
Here are a few delicious variations when making this Paczki recipe.
- Fill Paczki with your favorite filling, such as jelly, pastry cream, or even Nutella.
- Top Paczki with a glaze or icing instead of the powdered sugar dusting.
- You can make smaller cut out circles and make mini paczki. Use a 1 ½ inch cookie cutter, and only fill with about one teaspoon of filling.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this paczki recipe.
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- Mini Deep Fryer
- Rimmed baking sheets and cooling rack set
Storage Options
- Paczki are best eaten on the day they are made, while fresh. You can also let them cool, then immediately freeze in freezer safe containers or bags.
- Store Paczki in an airtight container at room temperature for up to 2 days.
Tips for Success
Here are a few tips for making Paczki donuts:
- Use a thermometer to ensure the oil is at the correct temperature for frying.
- Don't over crowd the paczki in the hot oil, it will cause a temperature drop and make soggy paczki.
Frequently Asked Questions
Use a deep fryer or a large pot filled with hot oil. Make sure the oil is at the correct temperature (350°F or 175°C) before frying the Paczki.
Paczki are similar to a Bismark or jellied-filled donuts. They're round pastries containing a variety of fillings, but they are made with more sugar and eggs. The dough is richer than a Bismark, and when fried has is a bit heavier texture.
Traditionally Paczki were fried in lard (though both Paczki and Sufganiyot are usually fried vegetable oil now), Sufganiyot were fried in schmaltz (clarified chicken fat) as lard does not follow the kashrut laws of Judaism. Plus, Sufganiyot are usually served on Hanukkah, while Paczki are saved for Fat Tuesday or Tlusty Czwartek.
Holiday Bread
- Tsoureki Bread with Red Easter Eggs
- Irish Soda Bread with Raisins
- Russian Easter Bread (Kulich)
- Challah Bread
Get the Recipe!
New Fat Tuesday Paczki - (Polish Donuts)
Ingredients
- ¼ cups sugar
- 1 package active dry yeast 1 envelope
- 1 teaspoon salt
- 3½ cups all-purpose flour
- ¾ cup milk
- ¼ cup butter or shortening for pareve paczki
- ¼ cup water
- 1 large egg room temperature
- Oil for deep-fat frying as needed, depending on the pot
- 1 cup seedless raspberry jam
- 1 cup powdered sugar for dusting on top
Instructions
- Using a large bowl, mix ¼ cup sugar, yeast, salt and 2 cups flour. Heat the milk, shortening, and water to 105℉ to 110℉ in a small saucepan. Add the milk mixture to the dry ingredients and beat on medium speed for 3-5 minutes.
- Add the egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft, sticky dough.
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down. Turn the dough out onto a lightly floured surface again and roll out to a ½ inch thickness.
- Cut the dough out with a floured 3 inch round biscuit or cookie cutter. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until nearly doubled, about 1 hour.
- Heat the vegetable oil to 350° (use an electric skillet, deep fryer, or a Dutch oven pot).
- When hot, fry the doughnut rounds, a few at a time, until golden brown, about 2-3 minutes on each side. Transfer to a wire rack set over a rimmed baking sheet and allow to cool slightly.
- Fill a pastry bag fitted with a filling tip with the jam. Insert the filling tip into the side of a doughnut about halfway through and pipe in about a tablespoon of jam into the center and pipe in about a tablespoon of jam. Return to the wire rack and repeat until all the doughnuts are filled.
- Generously sprinkle the powdered sugar on top of the baking sheet of filled paczki doughnuts.
Notes
- A small size electric deep fryer actually uses less oil and maintains temperature safer and easier than heating the oil on the stove in a Dutch oven pot. See the Equipment section for some good ones I can recommend.
- Don't over crowd the paczki in the hot oil, it will cause a temperature drop and make soggy paczki.
