Mom's Best Recipes
Recipe

Homemade Paczki

Rich Polish filled donuts with a tender crumb, crisp edges, and a jammy center.

Author By Matt Campbell
4.8
A plate of golden Polish paczki dusted with powdered sugar on a cozy kitchen table with a mug of coffee nearby
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Paczki (Polish: pączki, pronounced kind of like POHNCH-kee, give or take your accent) are the donuts you make when you want regular donuts to feel underdressed. They are richer, a little denser in the best way, and built for fillings. Think: tender, eggy dough, a lightly crisp fried shell, and a bright hit of jam that makes you stop mid-bite and go, okay wow.

This recipe keeps the ingredients accessible and the steps clear. If you can make a basic yeast dough and you can hold a thermometer, you can make paczki. And if your kitchen gets a little chaotic while you do it, congrats. You are doing it correctly.

All paczki ingredients arranged on a light kitchen counter including flour, eggs, milk, sugar, butter, yeast, jam, and powdered sugar

Why It Works

  • Rich, fluffy texture: Extra egg yolks and butter give paczki that tender, bakery-style bite.
  • Not overly sweet dough: The sweetness mostly comes from the filling and the powdered sugar, so it never feels heavy.
  • Reliable frying: A steady 350°F oil temperature keeps them golden outside and fully cooked inside.
  • Filling-friendly: These have enough structure to hold jam, pastry cream, or even lemon curd without collapsing.
A bowl of enriched paczki dough rising under plastic wrap on a warm kitchen counter

Pairs Well With

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Storage Tips

Paczki are at their peak the day they are fried, no question. But you can still keep them tasty for a couple days.

Room temperature

  • Store in an airtight container for up to 2 days.
  • If they are filled, place parchment between layers to avoid sticking.

Reheat to revive

  • Warm unglazed paczki in a 300°F oven for 5 to 7 minutes.
  • Let cool 2 minutes, then dust with fresh powdered sugar.

Freezing (best for unfilled)

  • Freeze completely cooled, unfilled paczki in a zip-top bag for up to 2 months.
  • Thaw at room temp, warm in a 300°F oven, then fill and finish.
Cooled paczki stored in an airtight container lined with parchment on a kitchen counter

Common Questions

What is the difference between paczki and donuts?

Paczki (Polish: pączki) are an enriched yeast dough donut, often made with extra egg yolks, butter, and sometimes a small splash of spirits. That richness makes them tender and slightly heavier than standard yeast donuts, and perfect for fillings.

Do I have to use alcohol in paczki dough?

No. A little vodka or rum is common in some recipes, and some bakers say it can help reduce oil absorption, but your paczki will still be great without it. If you skip it, add 1 teaspoon vanilla extract or a little extra citrus zest for aroma.

What fillings work best?

Classic choices are rose jam, prune butter, raspberry jam, or custard. Use a thick jam or preserves so it stays put. If your jam is loose, stir in 1 to 2 teaspoons cornstarch and simmer 1 minute to tighten it up, then cool.

Why did my paczki soak up oil?

Usually one of three things: the oil was too cool, the dough overproofed, or the paczki were flipped too early and tore. Keep oil around 350°F and fry in small batches so the temp does not crash.

Can I bake paczki instead of frying?

You can bake the same dough, but it will eat more like a soft dinner roll with filling than a true paczki. If baking, brush with melted butter right after baking and roll in sugar, or dust with powdered sugar.

The first time I made paczki at home, I had that classic thought: How different can they really be from donuts? Answer: different enough that I immediately started guarding them like they were rare gems. Something about that rich dough plus a tart jam center just works. It feels like a bakery treat, but the process is still very doable in a normal kitchen, especially if you give yourself permission to flour the counter, taste the filling, and accept that powdered sugar will end up on your shirt. Worth it.