⏱ Prep Time
30 minutes
⏳ Rise Time
2–2½ hours
🍩 Cook Time
15 minutes
🍽 Yield
12–14 paczki
🧾 Ingredients
Dough
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¾ cup whole milk (warm, not hot)
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2¼ tsp active dry yeast (1 packet)
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¼ cup granulated sugar (divided)
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4 large egg yolks (room temperature)
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3 tbsp unsalted butter, melted
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1 tbsp vodka or rum (traditional – prevents oil absorption)
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1 tsp vanilla extract
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3¼–3½ cups all-purpose flour
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½ tsp salt
Filling (choose one)
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Rose jam (traditional)
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Raspberry or strawberry jam
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Custard or pastry cream
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Lemon curd
For Frying
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6–8 cups neutral oil (vegetable or canola)
Topping
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Powdered sugar or
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Vanilla glaze or
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Granulated sugar
👩🍳 Instructions
1️⃣ Activate Yeast
In a bowl, mix:
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Warm milk
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Yeast
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1 tbsp sugar
Let sit 5–10 minutes until foamy.
2️⃣ Make Dough
In a large bowl:
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Whisk egg yolks with remaining sugar until pale.
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Add melted butter, vodka, vanilla, and yeast mixture.
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Gradually add flour and salt.
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Knead 8–10 minutes until soft, smooth, and slightly sticky.
💡 Dough should be softer than regular donut dough.
3️⃣ First Rise
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Place dough in greased bowl.
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Cover and rise 1½–2 hours until doubled.
4️⃣ Shape Paczki
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Roll dough to ½-inch thickness.
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Cut 3–3½ inch circles.
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Place on parchment, cover, and rise 30–45 minutes.
5️⃣ Fry
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Heat oil to 350°F (175°C).
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Fry 2–3 paczki at a time:
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2 minutes per side until deep golden.
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Drain on paper towels.
⚠️ Maintain oil temperature—too hot burns, too cool absorbs oil.
6️⃣ Fill
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Use a piping bag with long tip.
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Inject filling from the side or bottom.
7️⃣ Finish
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Dust with powdered sugar or
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Roll in granulated sugar or
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Glaze with vanilla icing.
⭐ Tips for Perfect Paczki
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Use egg yolks only – richer texture
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Vodka keeps them light, not boozy
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Do not overcrowd oil
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Best eaten same day
❓ Q & A
Q: Can I bake paczki instead?
A: Traditionally fried, but baking gives more brioche-like rolls.
Q: Why are paczki heavier than donuts?
A: Extra egg yolks and butter make them richer and denser.
Q: Can I freeze paczki?
A: Yes—unfilled paczki freeze best. Fill after thawing.