Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Paczki
Poland's magnificent deep-fried doughnuts — pillowy, rich with egg and butter, filled with rose hip jam or custard, and crowned with candied orange peel and icing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Dissolve the yeast and a pinch of sugar in the warm milk and let stand until foamy, about 8 minutes.
- 2
Beat the egg yolks with the sugar until pale, then combine with the flour, salt, softened butter, rum, and yeast mixture. Knead until smooth, glossy, and elastic, about 10 minutes.
- 3
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- 4
Roll the dough out on a floured surface to 1/2 inch thickness and cut into 3-inch rounds.
- 5
Place a teaspoon of jam or custard in the center of half the rounds, brush the edges with water, and top with a second round, pressing the edges firmly to seal.
- 6
Cover and let the filled doughnuts proof until puffy, about 30 minutes.
- 7
Heat oil to 350 degrees F and fry the doughnuts in batches, 2 to 3 minutes per side, until deep golden brown. Drain on paper towels.
- 8
While still warm, dust generously with powdered sugar or brush with glaze, and finish with candied orange peel.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving330
Calories
7 g
Protein
74 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Paczki are Poland's deep-fried, egg-and-butter-enriched doughnuts, traditionally made in the days before Lent to use up the fat, sugar, and eggs households were about to give up for the fast. Fat Thursday, the paczki-eating day before Ash Wednesday, is still treated as its own minor holiday in Polish communities.
Listahan note
This version fries the dough at a steady 340°F rather than hotter, so the paczki cook through to the center before the outside darkens too far, and develop the pale ring around the middle that signals a proper rise.
Technique cues
- Letting the yeast foam in warm milk for a full ten minutes before mixing it into the flour confirms the yeast is active; skipping this check risks a dough that never rises.
- Kneading the dough for a full ten minutes builds the gluten structure that lets it trap gas and puff up light rather than staying dense once fried.
- Frying at a steady 340°F for about two minutes per side cooks the dough through evenly; hotter oil browns the outside before the center is done.
- The pale ring that forms around the middle of each paczek as it fries is the visible sign the dough rose properly before hitting the oil.
Kitchen flow
- Parallel prep
- While Paczki is in the oven, measure out any garnish or topping — like the rose hip or plum jam — so it's ready the moment the bake finishes cooling. Everything else is quick — the fry is the one step that takes real time.
- Make-ahead
- Paczki's dough or batter (built around rose hip or plum jam) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Plan around the fry; that's the slow part.
- Leftover move
- Leftover Paczki freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the rose hip or plum jam. Plan around the fry; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Paczki right away — sugar and butter residue hardens fast once it cools. This one leans on the rose hip or plum jam. Plan around the fry; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 cups all-purpose flour
Structural base
Purpose: cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 cup warm milk
Richness and texture
Purpose: cup warm milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
2 1/4 tsp active dry yeast
Flavor support
Purpose: 1/4 tsp active dry yeast supports the balance of Paczki and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/3 cup sugar
Sweetness and aroma
Purpose: cup sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 large egg yolks
Main protein or body
Purpose: large egg yolks gives Paczki its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
Technique notes
- Pipe the jam in only once the paczki have cooled slightly, since jam piped into a hot doughnut can steam and turn the filling watery.
- Dust with powdered sugar right before serving, not right after frying — sugar dusted onto a still-warm paczek dissolves into a sticky glaze instead of staying powdery.
- Fry only a few at a time so the oil temperature doesn't drop; crowding the pot cools the oil and leaves the dough greasy instead of crisp.
Ingredient swaps
- Rose hip or plum jam
- vanilla pastry cream - contains milk and egg
- Warm milk
- warm soy milk - contains soy
- Egg yolks
- 1/3 cup unsweetened applesauce
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best the day they're fried; store airtight up to 2 days and dust with fresh sugar before serving.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Deep heavy pot
- Piping bag with long tip
Make this household-aware
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Plan it in Listahan
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