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Polish

Pączki

These Polish pączki are rich yeast doughnuts made with egg yolk, butter, and a little spirit, then filled with rosehip or rose petal jam. They are fried slowly until deeply golden and finished with a thin glaze and candied orange peel.

Pączki — Polish — ChefSnap
2 hrs 20 minsPrep
10 minsCook
4Serves
HardDifficulty
520 kcal per serving8g protein 64g carbs 26g fat
Watch it made — PączkiWatch it madeJenny Can Cook · 12:53

Ingredients

Method

  1. Crumble the fresh yeast into the lukewarm milk, stir in 1 teaspoon of the sugar and 1 tablespoon of the flour, then cover and leave for 15 minutes until foamy.
  2. In a bowl, whisk the egg yolk with the remaining sugar, vanilla, and salt until lighter in color.
  3. Add the foamy yeast mixture and remaining flour to the yolk mixture, then knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. Knead in the cooled melted butter a little at a time, then knead in the vodka or spirit; the dough should be soft, glossy, and slightly tacky.
  5. Cover the dough and let it rise in a warm place for 1 to 1 1/2 hours, until doubled.
  6. Turn the dough onto a lightly floured surface, divide it into 2 equal pieces, flatten each piece, place 25g jam in the center, and pinch very firmly to seal.
  7. Place each filled pączek seam-side down on a small square of parchment, cover loosely, and let rise for 30 to 40 minutes until puffy.
  8. Heat the lard or oil in a deep small pot to 170°C, keeping the temperature steady so the pączki cook through without browning too fast.
  9. Fry the pączki seam-side down for about 3 minutes, then turn and fry for another 3 minutes until deep golden brown.
  10. Lift the pączki onto paper towels and let them drain briefly.
  11. Mix the powdered sugar with lemon juice and just enough hot water to make a thin glaze.
  12. Brush or spoon the glaze over the warm pączki and sprinkle with candied orange peel before serving.

Common questions

Can I substitute instant or dry yeast for fresh yeast in pączki?

Yes. Use about one-third the weight of fresh yeast if using active dry yeast, or about one-half if using instant. Bloom active dry yeast in the warm milk first; instant can usually be mixed with the flour.

How long do pączki take from start to finish?

Plan for about 3 to 4 hours total. That includes yeast blooming, two rises, shaping and filling, and frying. If your kitchen is cool, rising may take longer, especially the final proof.

What are the most common mistakes when making pączki?

The biggest mistakes are using milk that is too hot, underproofing the dough, and overfilling or poorly sealing the jam. Also avoid frying at the wrong temperature, which can make them greasy or leave them raw inside.

How should I store pączki after frying?

Best eaten the same day. Store fully cooled pączki in an airtight container at room temperature for up to 1 day. For longer storage, freeze unglazed pączki and thaw at room temperature before dusting or glazing.

How should pączki be served for the best texture and flavor?

Serve them slightly warm or at room temperature, dusted generously with powdered sugar. A little lemon in the glaze brightens the filling. They’re best fresh, with the jam center still soft and the outside light.