Paczki (Polish Filled Doughnuts)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Paczki are rich, yolk-heavy Polish doughnuts, deep-fried until golden with a pale band around the middle and filled with thick jam. They are heavier and more tender than a regular doughnut. Makes 12 paczki in about 3 hr.

Prep 150 min

Cook 30 min

Total 3 hr

Yield 12 paczki

Ingredients

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paczki

4 cups (500 g)all-purpose flour
1 cup (240 ml)whole milk, warm, 100 F (38 C)
¼ oz (7 g)instant yeast
⅓ cup (70 g)granulated sugar
6 (108 g)egg yolks
1 (50 g)egg
¼ cup (60 g)unsalted butter, melted and cooled
1 tbsp (15 ml)vodka
1 tsp (5 ml)vanilla extract
2 tsp (4 g)lemon zest
¾ tsp (5 g)fine salt
¾ cup (250 g)thick plum jam or rose petal jam
6 ⅓ cups (1500 ml)neutral oil, for deep frying
1 cup (120 g)powdered sugar
2 tsp (4 g)orange zest, finely grated

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Instructions

Whisk the yeast and a pinch of the sugar into the warm milk and let it foam for 5 minutes. Whisk in the rest of the sugar, yolks, egg, melted butter, vodka, vanilla, zest and salt.
Stir in the flour, then knead 8 to 10 minutes until smooth and soft, a little sticky. Cover and let rise 1 to 1.5 hours until doubled.
Roll the dough 3/4 inch thick on a floured surface and cut 12 rounds with a 3-inch cutter. Place on a floured tray, cover and let puff for 30 minutes.
Heat the oil in a heavy pot to 350 F (175 C) on a deep-fry thermometer. Fry 3 or 4 at a time, top side down first, covered for 1 minute to puff, then uncovered; cook about 2 minutes per side until deep golden with a pale ring around the middle.
Drain on a rack over paper towels and check that the thickest one reaches 190 F (88 C) inside.
Cool 10 minutes, then fill a piping bag fitted with a long tip with the jam and pipe it into the side of each doughnut until it feels heavy.
Stir the powdered sugar with enough lemon juice or water for a thick glaze, dip the tops and scatter the zest, or just dust with powdered sugar.

Tips

The splash of vodka helps keep the doughnuts from absorbing too much oil.
Keep the oil at 350 F; adjust the heat between batches.
Use a thick jam so it stays in the center.
Use a thermometer to keep the oil at 350 F (175 C), never leave hot oil unattended, and cook the doughnuts to 190 F (88 C) inside.

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Recipe FAQ

How long does it take to make paczki (polish filled doughnuts)?

Plan on 150 minutes of prep and 30 minutes of cooking. The recipe makes 12 paczki.

How should I store paczki (polish filled doughnuts)?

Best the day they are made; store airtight at room temperature for 1 day.

Can I make paczki (polish filled doughnuts) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

432 Calories / serving

16.0g Fat

63.6g Carbs

7.2g Protein

27.2g Sugar

Whole recipe (12 servings): ~5184 cal · 192g fat · 763g carbs · 86g protein · 326g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.