Polish Pączki are traditional yeast-raised doughnuts known for their soft, pillowy texture and rich flavor. These pączki are made with egg yolks, butter, and a touch of vodka for lightness. They fry up golden and tender without feeling greasy.
They’re typically filled with jam or custard and finished with sugar or icing, making them a classic Polish treat enjoyed especially before Lent and on Fat Thursday. Comforting, indulgent, and deeply nostalgic, these homemade pączki taste just like the ones remembered from family kitchens.
Making pączki at home takes a little time, but the process is simple and deeply rewarding. The dough is soft, the frying is quick, and the result is worth every minute.
Below you’ll find step-by-step instructions, timing tips, and notes to help you get light, bakery-style pączki right in your own kitchen.
Ingredients
- 150 ml warm milk (not hot)
- 30 g fresh yeast
- 50 g sugar, divided
- 6 egg yolks, room temperature
- 500 g all-purpose flour
- 100 g butter, melted and cooled
- 1 tablespoon vodka
- Pinch of salt
- Neutral oil for frying (about 4–5 cups, depending on pot size)
For finishing (optional):
- Melted white chocolate
- Freeze-dried raspberries, crushed
Instructions
1. Activate the yeast (10–15 minutes)
In a small bowl, dissolve the fresh yeast in the warm milk with 1 tablespoon of the sugar and 3 tablespoons of the flour.
Cover with a kitchen towel and let sit for 10–15 minutes, until foamy and active.
2. Make the dough
In a large bowl, beat the egg yolks with the remaining sugar until pale and creamy.
Add the activated yeast mixture, remaining flour, melted butter, vodka, and a pinch of salt.
Knead for 7–10 minutes by hand or with a mixer fitted with a dough hook, until smooth and elastic.
The dough should be soft and slightly sticky, exactly how it should be.
3. First rise (about 1 hour)
Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
4. Shaping & second rest (20–30 minutes)
Turn the dough out onto a lightly floured surface and knead briefly to release excess air.
Divide into 12 equal pieces and shape each into a smooth ball.
Place on a floured surface, cover loosely, and let rest for 20–30 minutes, until visibly puffy.
5. Frying
Heat the oil slowly to 170°C / 340°F. This temperature is key for light, non-greasy pączki.
Fry in batches, 2–3 minutes per side, until deep golden brown.
Remove with a slotted spoon and drain on paper towels.
6. Cooling & filling
Let the pączki cool slightly for 10–15 minutes before filling.
Fill from the side using a piping bag with your favorite jam or custard.
For a modern finish, dip the tops in melted white chocolate and sprinkle with crushed freeze-dried raspberries.
Notes & Tips
- Keep the oil temperature steady. Too hot and they brown too fast, too cool and they absorb oil.
- Vodka helps limit gluten development, keeping the crumb light and tender.
- These are best enjoyed the same day, preferably still slightly warm.
Smacznego.
Polish Pączki (Traditional Polish Doughnuts)
Course: Dessert12
servings35
minutes2
hours360
kcalSoft, rich, and fluffy, Polish pączki are traditional yeast-raised doughnuts made with egg yolks and butter, fried until golden and filled with jam or custard. A classic Polish comfort dessert enjoyed on Fat Thursday and beyond.
Ingredients
150 ml warm milk
30 g fresh yeast
50 g sugar
6 egg yolks, room temperature
500 g all-purpose flour
100 g butter, melted and cooled
1 tablespoon vodka
Vegetable oil for frying (about 4–5 cups, depending on pot size)
Pinch of salt
- Optional toppings and filling
Jam or custard for filling
Melted white chocolateFreeze-dried raspberries, crushed
Directions
- Activate the yeast (10–15 minutes)
In a small bowl, dissolve the fresh yeast in warm milk with 1 tablespoon of the sugar and 3 tablespoons of the flour. Cover with a kitchen towel and let sit for 10–15 minutes, until foamy and active. - Make the dough
In a large bowl, beat the egg yolks with the remaining sugar until pale and creamy. Add the activated yeast mixture, remaining flour, melted butter, vodka, and a pinch of salt. Knead for 7–10 minutes by hand or with a mixer fitted with a dough hook, until smooth and elastic. The dough should be soft and slightly sticky. - First rise (about 1 hour)
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size - Shape and second rest (20–30 minutes)
Turn the dough out onto a lightly floured surface and knead briefly. Divide into 12 equal pieces and shape each into a smooth ball. Place on a floured surface, cover loosely, and let rest for 20–30 minutes until puffy. - Fry the pączki
Heat oil slowly to 170°C / 340°F. Maintaining this temperature is key for light, non-greasy pączki.
Fry in batches, 2–3 minutes per side, until deep golden brown. Remove with a slotted spoon and drain on paper towels. - Cool and fill
Let the pączki cool slightly for 10–15 minutes. Fill from the side using a piping bag with jam or custard. If desired, dip the tops in melted white chocolate and sprinkle with crushed freeze-dried raspberries.
Notes
- Oil temperature is key when frying pączki. If the oil is too hot, they will brown very quickly on the outside while staying raw in the center. If the oil is too cool, the pączki will absorb too much oil and turn heavy and greasy. Aim for a steady temperature of about 170°C / 340°F, and adjust the heat as needed between batches to keep the oil consistent.
Do you have a custard recipe for those? Thank you