Pączki - Polish Donuts

Published: August 2nd, 2023 - Last updated: April 12th, 2026

Pączki (donuts) are unique and popular pastries, which are made of yeast dough consisting mainly of wheat flour, eggs, milk and butter. After rising, the dough is formed into slightly flattened balls and then deep-fried in fat such as lard, vegetable oil or clarified butter. You can stuff the donuts with marmalade, both before and after frying, and cover them with tasty icing. Traditionally, they are served especially during the carnival, and especially on Fat Thursday, when everyone wants to enjoy these delicious treats.

History of donuts

The history of donuts dates back to ancient Rome, but their appearance and taste were completely different from those we know today. In the past, "pączki" were crafted using bread dough and filled with either pork fat or bacon, resulting in a savory and zesty flavor. They were eaten to celebrate the end of winter and the appearance of the first signs of spring. Over the next centuries, donuts with greaves, also called pampuch, were served in Poland. Only in the Middle Ages, thanks to the activity of monks, donuts made of yeast dough appeared.

At the end of the 16th century, donuts appeared in a sweet form, although they were still significantly different from modern ones. They were extremely hard. It wasn't until the 18th century, with the widespread use of yeast, that donuts began to resemble the ones we know and love today. It is believed that one of the precursors of the modern variety of donuts was Cecylia Krapf, who ran the famous Viennese confectionery at the turn of the 17th and 18th centuries. There she served yeast balls stuffed with delicious fruit.

How to create polish donuts?

In Poland, we can find various variants of donuts - both those with a round, spherical shape, as well as those in the form of half-round pancakes. Polish donuts are also distinguished by the way they are stuffed. The filling of donuts can be varied, ranging from marmalade to delicious chocolate.

Now, I invite you to discover the best recipe for homemade donuts! Traditional, light and fluffy. The recipe may seem complicated, but it isn't. It contains many valuable tips for frying donuts that will make them perfectly prepared and delight us with their taste. So let's express our will that from now on, donuts in our kitchens will be baked by hand, enjoying the hearts of our loved ones and guests!

Recipe informations:

Preparation

48 minutes

Total

50 minutes

Yield

Servings 20

4.3 (6)

Allow screen to sleep

Ingredients

220 ml of milk
50 g of fresh yeast
3 tablespoons of sugar
500 g of wheat flour
Pinch of salt
1 tablespoon of vanilla sugar
1 egg
4 yolks
45 g - melted and cooled butter
2 tablespoons of spirit
Frying oil
Multifruit (or strawberry, rose) marmalade, rose, strawberry, orange or cherry jam
About 100 g of powdered sugar
Icing (about 250 g icing sugar and 1-2 tbsp water or lemon juice)

Steps

1. Step

To activate the yeast, gently warm up the milk without letting it become hot. Combine it with crushed yeast, along with 1 tablespoon of flour and 1 tablespoon of sugar in a container. Submerge this mixture into a pot filled with very warm water and allow it to sit undisturbed for approximately 15 minutes until visible foaming occurs.

2. Step

Meanwhile, sift the flour into a large bowl and add the salt and vanilla sugar.

3. Step

Beat the egg and yolks with the remaining 2 tablespoons of sugar to a white, fluffy foam (about 10 - 15 minutes of beating).

4. Step

Pour the risen yeast into the flour bowl and mix with a wooden spoon. Add beaten eggs and mix again.

5. Step

Then knead the dough thoroughly by hand for about 15 - 20 minutes or with the appropriate end of the mixer for 10 - 15 minutes but at the lowest speed. If the dough is too thick and difficult to knead, add 2 - 3 tablespoons of warm milk. When the dough pulls away from your hand, kneading is complete.

6. Step

Add melted and cooled butter and spirit to the dough. Knead or mix the dough until the ingredients combine into a homogeneous mass. Place a cloth over the dough and allow it to rest in a warm location for approximately 1 or 1 1/2 hours until the dough has noticeably expanded in size (it is best to use a spacious bowl). Ensure that the area is warm, such as near a heat source, and free from any drafts.

7. Step

Sprinkle a board or kitchen counter with flour and place the dough on it. Knead them for about 2 - 3 minutes to get rid of air bubbles. Flatten the dough into a not-very-large cake (about 25 x 30 cm and a height of about 2 cm) and use a sharp glass to take out circles with a diameter of about 6.5 cm. Make more circles from the remaining dough.

8. Step

To create an optimal environment for fermentation, it is recommended to place the dough in a warm location and cover it with a cloth. It is ideal to allow the dough to rest undisturbed for approximately 30 minutes. - 45 minutes to rise. If you want to fry stuffed donuts, flatten each disc gently in your hand, put a teaspoon of filling in the middle, and stick the edges together as with dumplings and form balls.

9. Step

If the donuts will be stuffed after frying, transfer the marmalade to a pastry bag fitted with a sharp, long tip. Start heating the oil 15 minutes before the end of rising buds (preferably slowly, in a large and wide pot) to 180 degrees. Also, prepare 3 plates lined with paper towels and a slotted spoon. Prepare the icing: put powdered sugar in a bowl and add 1 tablespoon of water, mix, and add more water gradually until the icing is thick enough. Optionally, fried orange peel can be added to the icing.

10. Step

Throw the grown donuts in batches into the properly heated oil (fry about 5 donuts at a time) and fry for about 2 minutes on each side. Make sure the donuts don't brown too quickly and regulate the temperature as necessary to ensure a constant frying heat.

Frequently Asked Questions (FAQ):

Why do pączki need to rise twice before frying?

A double rise helps develop both structure and airiness in the dough. The first rise builds flavor and elasticity, while the second ensures the donuts become light and fluffy when fried instead of dense.

What oil temperature is ideal for frying Polish pączki?

The optimal frying temperature is around 175°C (350°F). Maintaining this range ensures even cooking, a golden crust, and prevents the donuts from absorbing too much oil or remaining undercooked inside.

How can you prevent pączki from becoming greasy?

Avoid overcrowding the pot and fry in small batches so the oil temperature stays consistent. If the oil is too cool, the dough will absorb excess fat, resulting in heavy and greasy donuts.

When is the best time to fill pączki with jam or cream?

Pączki are typically filled after frying, while still slightly warm. Using a piping bag allows for even distribution without damaging the structure of the donut.

How should pączki be stored to keep them fresh?

They are best eaten fresh on the day they are made, but can be stored in an airtight container at room temperature for up to two days. Reheating slightly can help restore softness before serving.