What’s Up, Hungry People

It’s Pączki Day! For those in the Midwest or bustling cities with a sizeable Polish community, this ‘holiday’ synonymous with Fat Tuesday might be a familiar sight. Pączki are substantial, cream or jelly-filled pastries that easily outshine typical donuts.

If you’re not in Cleveland—where I’m from, where lines for fresh pączki can stretch around blocks—you’re still in luck because you can whip up these Polish delights right at home.

Traditionally, pączki were crafted to use up excess sugar, butter, and lard before the Lenten fast, often enjoyed on Fat Tuesday. While my take on the pączki recipe might stray a bit from tradition, it delivers a result that’s nearly as satisfying as the authentic fare, especially if true pączki are out of reach!

Here’s What You Need

Flour: Forms the base and structure of the dough.
Active dry yeast: Helps the dough rise and become fluffy.
Milk: Adds moisture and richness to the dough.
Sugar: Sweetens the dough and feeds the yeast.
Egg white: Contributes to the dough’s lightness.
Egg yolks: Add richness and color to the dough.
Salt: Balances the sweetness and strengthens the dough.
Butter: Adds richness and flavor to the dough.
Powdered sugar: For dusting and adding sweetness to the finished pączki.
Vegetable oil: Used for frying the pączki.
Fruit preserves: Common filling option for added flavor.
Homemade custard: Another filling option for a creamy texture.
Vanilla: Adds a subtle sweetness and aroma to the dough and custard.
Heavy cream: Gives the custard a rich, smooth texture.

Let’s Cook

First things first, warm up your milk to around 110°F. Then, mix in a pinch of sugar and add your yeast packet. Let it sit for 10-15 minutes until it gets nice and frothy on top. This is a good sign that your yeast is active.

Now, grab a large bowl and pour in two cups of flour. Slowly stir in the frothy yeast milk mixture until you get a smooth batter. Cover this bowl with plastic wrap and let it rest in a warm, dry spot until the dough doubles in size and looks bubbly.

Mixing the Dough

In your stand mixer bowl, whisk together the egg yolks, egg white, sugar, vanilla, and salt until the mixture is pale and frothy. Swap the whisk attachment for the dough hook, then add the risen dough mixture to the bowl.

Slowly mix in the remaining flour, about a half cup at a time, until you get a thick, sticky dough. The dough should cling to the hook but not stick to the sides of the bowl. If it’s too sticky, add a bit more flour; if it’s too thick, a splash of milk will help.

Cover the bowl again with plastic wrap and a dark towel. Let the dough rise in a warm area for about an hour or until it has doubled in size.

Shaping the Pączki

Once your dough has risen, lightly flour a clean surface and punch down the dough. Roll it out to about a half-inch thick.

Use the top of a large glass or a small bowl to cut out circles from the dough. Don’t let any dough go to waste—mash together the scraps and roll them out again.

Place the dough circles on a large baking sheet or cutting board, cover them with plastic wrap and a dark towel, and let them rise for another 30 minutes until they’re doubled in size.

Frying the Pączki

Heat a few inches of oil in a large Dutch oven or pot to about 325°F to 350°F. Gently place 3-4 dough circles into the hot oil and fry them until the bottoms are golden brown, about 5-10 minutes. Flip them over and cook the other side until it’s equally brown. If the dough is frying too quickly, lower the oil temperature so they cook evenly inside and out.

Use a slotted spoon to remove the pączki from the hot oil. Let them cool on a wire rack until you can handle them comfortably.

Filling and Finishing

While the pączki are cooling, get your fillings ready. Fill piping bags with your favorite jams, jellies, or custard, using a circle tip. Poke the tip through the side of each pączki and fill them until they feel slightly firm.

To finish, dust the pączki with powdered sugar using a mesh strainer. Alternatively, you can roll them in sugar or drizzle with a simple sugar glaze.

I filled my pastries with a simple, homemade custard and whatever jams were available—strawberry and grape. Traditional pączki fillings include lemon custard and various jellies, but modern twists might feature anything from chocolate ganache to piña colada flavors. After filling, I dusted the pączki with powdered sugar, though a sweet sugar glaze would also complement them beautifully.

Tips for Perfect Pączki

Proofing Yeast: Make sure your milk is around 110°F to properly activate the yeast. Too hot will kill it, too cool won’t activate it.
Dough Consistency: The dough should be sticky but manageable. If it’s too wet, add a bit more flour; if too dry, a splash of milk helps.
Frying Temperature: Keep oil between 325°F to 350°F. Too hot will burn the outside while leaving the inside undercooked.
Filling the Pączki: Let the pączki cool slightly before filling to prevent the filling from melting or leaking out.
Baking Alternative: For a lighter option, bake at 350°F for 25-30 minutes until golden. Brush with melted butter for a classic touch.

Making pączki at home is a fantastic way to bring a bit of tradition into your kitchen, especially if you can’t access a local bakery. These fluffy, sweet treats are perfect for celebrating Pączki Day or just indulging in a special dessert. Whether you choose to fill them with classic custard, fruity jams, or get creative with modern flavors, they’re sure to be a hit. Don’t be afraid to experiment with different fillings and toppings to make them your own. Enjoy the process of frying or baking these delicious pastries, and share them with friends and family for a delightful treat!

Pączki Donuts

The Starving Chef

Fluffy and sweet, these homemade pączki are filled with custard or fruit preserves for a delicious treat.

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Prep Time 2 30

Cook Time 20

Total Time 2 50

Course Dessert

Cuisine American, Europe, Polish

Servings paczki

Equipment

Ingredients

FOR PACZKI:

6 cups flour + more for dusting
1 packet active dry yeast
2 cups milk
1 cup sugar + 1 tsp for adding to yeast
1 egg white
4 yolks
1 teaspoon salt
4 tablespoons butter melted
2 cups powdered sugar for topping
2 cups vegetable oil for frying
2 cups favorite fruit preserves for filling
2 cups homemade custard recipe follows

FOR CUSTARD FILLING:

1 cup milk
½ cup heavy cream
¾ cup flour
½ cup sugar
6 egg yolks
1 teaspoon vanilla

Instructions

Warm the milk to 110°F. Add the teaspoon of sugar and whisk, then add the yeast packet. Let rest for 10-15 minutes, until the surface is frothy.
Add two cups of flour to a large bowl and stir in the frothy yeast milk mixture until a smooth batter forms. Cover with plastic wrap and set in a warm, dry spot until the dough has doubled in size. It should be bubbly in appearance.
In the bowl of a stand mixer, whisk the egg yolks and egg white until frothy, then add the sugar, salt, and vanilla. Beat until pale.
Remove the whisk attachment and attach the dough hook. Add the dough mixture to the bowl and stir on medium speed until the dough begins to combine with the egg mixture. Pour in the melted butter.
Add the remaining flour, about a half cup at a time, until a thick, sticky dough forms. It should have some slack but not stick to the sides of the bowl. Add a few tablespoons of flour, as needed to achieve the proper consistency. If too thick, add a tablespoon or two of milk.
Cover the bowl with plastic wrap and a dark, dry towel. Place in a warm area and let rise for an hour, or until it has doubled in size.
Flour a smooth, clean surface. Punch down the dough and roll out into an even single layer, about a half-inch thick. Use the top of a large glass or small bowl to cut circles out of the dough. Reuse any remaining dough by mashing it together and rolling it out again.
Place the dough circles on a large baking sheet or cutting board. Cover with plastic wrap and a dark towel and let rise for an additional 30 minutes, until doubled in size.
Heat a few inches of oil in a large Dutch oven or pot to about 325°F to 350°F. Place 3-4 dough circles into the heated oil and fry until the bottom is golden brown – about 5-10 minutes. Flip and cook on the other side until equally brown. If the dough is frying too quickly, reduce the oil temperature. It should be hot enough to cook the pączki through but not burn the outside.
Use a slotted spoon to remove the pączki from the hot oil. Let cool until you can handle them without being burned.
While the pączki cool, put your desired jams, jellies, or custard into piping baggies with a circle tip. Poke the tip through the side of the pączki and fill until the pączki feels like it is about to burst. Use a mesh strainer to dust the pączki on all sides, or as desired. You can also roll the pączki in sugar or drizzle with a simple sugar glaze.

FOR CUSTARD FILLING:

Bring the milk to a simmer over low heat. Pour in the vanilla and whisk, then remove from the heat to cool slightly.
Whisk the egg yolks and sugar until frothy and pale. Add in the flour and continue to mix.
Slowly pour the warm milk over the egg mixture, taking care not to add too much too quickly and scramble the eggs. Stir until combined, then pour the mixture back into the saucepan.
Cook over medium to medium-low heat, whisking constantly, until the custard is very thick. Remove from the heat.
Transfer the custard to a bowl. Cover with plastic wrap so that it is touching the surface of the hot custard. Cool at room temperature for about an hour, then chill in the fridge.
Whip the heavy cream until thick but not overwhipped. Fold the whipped cream into the chilled custard. Transfer the custard to a piping bag with a circle tip and chill until ready to fill the pączki. Enjoy!