Polish doughnuts (Pączki)
Authentic Polish Polish doughnuts (Pączki) — a delicious dessert dish with 18 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
400
Calories/serving
Hard
Difficulty
Ingredients
- 10 g Yeast
- 1 tsp Caster Sugar
- 1 tablespoon Flour
- 125 ml Milk
- 7 Egg Yolks
- 15 g Sugar
- 10 g Caster Sugar
- 1 tsp Vanilla Extract
- 500 g Flour
- 200 ml Double Cream
- 15 g Butter
- 125 ml Jam
- 10 g Ground Almonds
- For frying Oil
- 75 g Icing Sugar
- Juice of 1/2 Lemon
- Dash Almond Essence
- 50 g Almonds
Instructions
6 steps · ~42 minutes total
Step 1
To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk. Set aside in a warm place for 30 minutes.
8 minutesStep 2
For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 3
Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, mix thoroughly, then add a pinch of salt and the leaven. Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 4
When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.
5 minutesThe dough is ready when it springs back slightly when poked.Step 5
Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
3 minutesThe dough is ready when it springs back slightly when poked.Step 6
Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C – if you don’t have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your polish meal with these perfect pairings:
About This Dish
Polish doughnuts (Pączki) is a beloved dish from Polish cuisine, originating in Poland. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Polish cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 18 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For the best results, use all-purpose flour or bread flour, as they provide the right amount of gluten for a light and airy dough.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
