Homemade Paczki (Polish Pastry)

Soft, fluffy homemade paczki made with a simple enriched dough, fried until golden and filled with your favorite jam or cream. Finished with a generous dusting of powdered sugar, they taste just like the bakery version — only warmer and fresher from your own kitchen.

Print Recipe

Course Dessert

Cuisine American

Servings servings

Ingredients

For the Dough

2 ¼ teaspoons active dry yeast 1 packet
¾ cup warm milk about 110°F
¼ cup sugar
2 tablespoons melted butter
2 egg yolks room temp
½ teaspoon vanilla extract
½ teaspoon salt
2 ½ –3 cups all-purpose flour

For Frying

Vegetable oil about 2–3 inches deep in a pot

For Filling

Raspberry jam strawberry jam, lemon curd, or pastry cream

For Finishing

Instructions

Activate the Yeast
In a bowl, stir together warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.

Mix the Dough

Add sugar, melted butter, egg yolks, and salt. Stir to combine.
Gradually mix in flour until a soft dough forms. It should be slightly tacky but not sticky.

Knead

Knead for 5–7 minutes (stand mixer or by hand) until smooth and elastic.

First Rise

Place in a greased bowl, cover, and let rise 60–90 minutes until doubled.

Shape

Roll dough to about ½-inch thick. Cut into 2½–3 inch rounds.
Place on parchment-lined tray, cover lightly, and let rise again 30–45 minutes until puffy.

Fry

Heat oil to 350°F.
Fry 1–2 minutes per side until deep golden brown.
Do not crowd the pan. These need room to puff like royalty.
Drain on paper towels.

Fill

Once cool enough to handle, poke a hole in the side with a skewer or knife.
Pipe in jam using a piping bag or zip-top bag with the corner snipped.

Finish

Dust generously with powdered sugar.

Notes

The paczki are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.