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Polish Paczki

Paczki are delicious.  A deep fried donut filled with raspberry or strawberry preserve, rolled in sugar. According to The Polish Bakery in Wembley, London, "the more we eat doughnuts on 'Tłusty Czwartek' [Shrove Tuesday], the more happiness and prosperity awaits us in the upcoming year."  

Adapted from Real Good Cooking Tips.
Prep Time45 mins
Cook Time6 mins
Total Time3 hrs 51 mins
Course: Breakfast & Brunch, Dessert & Bakery
Cuisine: American
Servings: 24 paczki


  • 300 ml milk , warm to about 43C
  • 14 grams dry yeast , 2 envelopes
  • 100 grams sugar , caster or granulated
  • 125 grams butter , room-temperature butter
  • 1 large egg , room-temperature
  • 3 large egg yolks , room-temperature (reserve the whites for another use)
  • 1 teaspoon salt
  • 700 grams plain flour , recipe calls for 600g and you might need the other 100g to get the right consistency
  • 4 litres vegetable oil , for deep frying
  • jam , raspberry or strawberry
  • sugar , granulated and / or icing sugar for dusting


  • piping bag
  • KitchenAid Artisan Stand Mixer , with paddle attachment
  • kitchen roll , for draining extra oil


  • Add the yeast to warm milk, stir until it is dissolved and then set aside.
  • In a Kitchenaid stand mixer fitted with paddle attachment, cream together the sugar and butter until the mixture is fluffy. Beat in the egg, egg yolk and salt until incorporated well.
  • Slowly add 600g flour alternating with adding the milk-yeast mixture. Beat for a minimum of 5 minutes by machine until smooth. The dough will be very slack. If the dough is too soft, add remaining flour 25g at a time until desired consistency.
  • Place prepared dough into a greased bowl. Cover it and let it rise until doubled in size. 1 to 2 1/2 hours.
  • Turn the dough out onto a lightly floured surface. Shape into ovals 1/2-inch thickness (1.3 cm). Cut out rounds with 3-inch (7.5 cm) biscuit cutter. Remove the scraps, then re-roll and re-cut. Cover. Let rounds rise until doubled in size. (30 minutes or more)
  • Heat oil to 175C in large, deep pan. Place the Paczki top-side down (it’s the dry side) in the oil, just a few at a time. Fry 2 to 3 minutes or until bottom is golden brown. Turn them over. Fry another 1 to 2 minutes or until golden brown.
  • Don’t let the oil get too hot. It will brown the exterior before the interior is done. Test a cool paczki to make sure it’s cooked all the way through. Adjust cooking time and oil heat if needed.
  • Drain paczki on kitchen paper and roll in granulated sugar while they are warm.
  • Poke a hole in the side of the paczki then, use a pastry bag, and squeeze in a dollop of a raspberry or strawberry preserves. Then dust with granulated sugar, or icing sugar.
  • Scoff whole or savour each bite. It is totally acceptable to have a icing sugar moustache or to lick the sugar off your fingers. We won't tell....