These traditional Polish paczki are the ultimate indulgence, featuring a rich, brioche-like dough made with eggs, butter, and a splash of rum. Unlike standard doughnuts, paczki are typically filled before frying, bursting with sweet prune or fruit preserve. The exterior is crisp and golden while the inside remains tender and pillowy. They are a beloved treat for Fat Tuesday (Shrove Tuesday) but are delicious any time of year. Serve them warm, dusted with powdered sugar, for a cozy, comforting experience that pairs perfectly with coffee or tea. Making them from scratch yields a superior texture and flavor compared to store-bought versions, making the effort well worth it for this festive, homemade delight.
Paczki
Description
These traditional Polish paczki are the ultimate indulgence, featuring a rich, brioche-like dough made with eggs, butter, and a splash of rum. Unlike standard doughnuts, paczki are typically filled before frying, bursting with sweet prune or fruit preserve. The exterior is crisp and golden while the inside remains tender and pillowy. They are a beloved treat for Fat Tuesday (Shrove Tuesday) but are delicious any time of year.Ingredients
Directions
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Dissolve yeast in 1/4 cup of the warm sweet cream with 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
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In a large bowl, beat the remaining warm cream and egg yolks until thick and combined.
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In a separate small bowl, cream together the softened butter and remaining sugar until light and fluffy.
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Add the yeast mixture and the creamed butter mixture to the egg yolk mixture. Mix thoroughly.
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Stir in the rum and salt.
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Gradually add the flour, mixing after each addition, until a soft, sticky dough forms.
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Beat the dough vigorously for about 5-10 minutes until it becomes smooth, elastic, and blisters form on the surface.
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Cover the bowl and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
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Punch down the dough to release air bubbles.
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Turn the dough out onto a lightly floured surface and knead gently for a few minutes.
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Roll the dough into a large rectangle. Spread a thin layer of prune filling over the dough.
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Fold the dough over the filling to enclose it completely.
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Cut the dough into 12 equal pieces. Roll each piece into a smooth ball, sealing the edges tightly.
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Place the dough balls on a floured surface or parchment-lined tray, cover, and let rise for another 1 hour until puffy.
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Carefully lower a few dough balls into the hot oil. Fry for 2-3 minutes, turning once, until deep golden brown on both sides.
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Remove with a slotted spoon and drain on paper towels.
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Repeat with remaining dough balls, maintaining oil temperature.
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While still warm, dust generously with powdered sugar. Serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1657.7kcal
- % Daily Value *
- Total Fat 50.9g79%
- Saturated Fat 19.3g97%
- Cholesterol 1390.3mg464%
- Sodium 5096.4mg213%
- Total Carbohydrate 221.4g74%
- Dietary Fiber 8.3g34%
- Sugars 30.3g
- Protein 45.1g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the cream is warm (not hot) when dissolving the yeast to avoid killing the yeast.
The dough will be very soft and sticky; this is normal. Use floured hands to handle it.
Traditional paczki are filled before frying. If you prefer not to fill them, you can skip the filling step and dust with sugar or glaze after frying.
Use a candy thermometer to monitor oil temperature. If the oil is too hot, the outside will burn before the inside cooks. If too cool, the doughnuts will absorb too much oil.
Leftovers can be stored in an airtight container at room temperature for up to 2 days. They are best eaten fresh.
Variations: Try different fillings like raspberry jam, custard, or chocolate hazelnut spread.
