🍽️ Serving Info:
Yield: About 25 pączki
Prep Time: 2.5 hours
Cook Time: 20 minutes
Total Time: ~3 hours
🔄 Variations:
Fillings: Rose jam, prune butter, raspberry jam, vanilla custard, Nutella
Toppings: Powdered sugar, glaze, lemon zest icing
Dough Tip: Add a bit of grated orange or lemon zest to the dough for extra aroma
🧊 Storage:
Best eaten fresh the same day!
Store at room temp in an airtight container for up to 2 days
Can be frozen unfried after shaping — thaw, rise, and fry fresh
❓FAQ:
Why add alcohol to the dough?
A bit of vodka or spirytus helps reduce oil absorption during frying — the result is a lighter, less greasy pączek.
Can I use dry yeast instead of fresh?
Yes! Use about 4 tsp (14 g) active dry yeast. Bloom it in warm milk with sugar just like fresh yeast.
Can I bake them instead of frying?
You can, but they won’t be traditional. Bake at 180°C (350°F) for 15–18 minutes and brush with butter while warm.
💬 Conclusion:
Pączki are more than just donuts — they’re little bites of Polish tradition, made with love and care. Whether it’s for a holiday, a celebration, or just because, these homemade pączki will transport you straight to a Polish kitchen with their rich flavor and soft texture.
