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Happy Fat Tuesday!

Paczki are a traditional deep-fried Polish doughnut, typically topped with powdered sugar or icing and filled with fruit preserves or a custard.  Here in the Midwest, paczki are consumed heavily the day before Lent to celebrate the traditional attempt to use up any eggs, lard, sugar and fruit which are forbidden during the Catholic fasting season.

Every year on Fat Tuesday, my coworker brings us paczki from a local bakery.  Since I’m on maternity leave this year and will not be at work to consume one of these delectable delights, I decided to try my hand at making my own.  After searching the Internet for a tried and true paczki recipe, I found that they are very scarce.  I finally found one on a forum at Epicurious that came from someone’s Polish grandmother.

This really wasn’t all that labor intensive as others had warned.  I used my brand new cast iron skillet that Ben bought me for Valentine’s Day (yes, I DO think that’s romantic!) 🙂 for frying the dough.  The only negative thing that comes to mind when making these is that you really can’t keep rolling out the dough and cutting more doughnuts after your first batch.  I found it affects the texture of the paczki.  Just throw away the scraps instead of trying to roll it back out.  Yes, it will seem like a lot of dough is going to waste, but it won’t fry well anyway.  You will get about a dozen good doughnuts.

It’s difficult to find these in other places.  My friend who recently moved from Detroit to Nashville expressed she is having a hard time finding them, so this also motivated me to post a good recipe.  Go ahead and give these a try.  You’ll definitely have them perfected by next year’s Fat Tuesday and will be able to WOW all your friends.  And, if you live anywhere but the Midwest, learn to make these and you will become great friends with your native Midwest neighbors who probably miss the luxury of buying these locally. 🙂


Prep Time: 3 hours

Cook Time: 5 minutes

Total Time: 3 hours, 5 minutes

Yield: 1 dozen doughnuts

Serving Size: 1 doughnut


  • 1 package (1/4 oz) yeast
  • 2 cups warm whole milk (110?-115?F)
  • 5 egg yolks plus one whole egg
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 tsp vanilla extract
  • 1 tsp salt
  • 6 – 7 cups all-purpose flour
  • vegetable oil for frying

In the bowl of a stand mixer fitted with the paddle, stir yeast in the warm milk. Add 2 cups of the flour. Mix and let stand about 1/2 hour, until very bubbly.

In the meantime, beat the egg yolks and whole egg until light and fluffy (about 5 minutes).

To the proofed yeast, add the melted butter, sugar, salt and vanilla one at a time. Add beaten eggs and mix until well blended. Switch to the dough hook and slowly add the rest of the flour to the bowl and knead on low speed until a very soft dough forms. You may not use all of the flour.

Cover the bowl and let rise in a warm place until doubled (about 2 hours).

When the dough has doubled, uncover and punch down. Pat dough onto a floured work surface, down to 1/2 inch.

Using a cookie cutter, glass, or doughnut cutter, gently cut circles and place on parchment paper lined baking sheets. Wax paper may also be used. Cover and let rise for 20 minutes.

Heat oil in cast iron skillet, deep fryer, or dutch oven to 350?F. Working with 3 to 4 at a time, drop doughnuts into the oil and fry on one side until golden brown. Turn over and fry the other side until golden brown. Using tongs, remove the fried doughnuts and drain on paper towels. Let cool completely, then sprinkle with powdered sugar or desired icing. You may also cut them in half and fill with your choice of custard or fruit preserves before topping with the powdered sugar.

Source: Adapted from Epicurious forum user cynthy123


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  1. You go girl! These are absolutely beautiful! I know many people that have been searching for a paczki recipe and I will be sure to pass yours along to them….

  2. Between these and a King’s Cake, my sweet tooth will certainly be fulfilled and my eggs and butter and oil all gone!

  3. Wow, these look gorgeous. I’ve never had Paczki before, but the ingredient list looks cheap and small enough so I’ll have to give these a try.

  4. that is so funny. i think things like cast iron skillets are romantic too. i have finally convinced my hubby that he need not wrack his brain trying to think of gifts that will wow me – simple fun stuff I can use in the kitchen is all it takes. 🙂

  5. Nikki, you are just too talented! I personally cannot wait for you to get back from leave if it means you bring any leftovers in =)

  6. Cast iron skillets are great gifts! Wow recipe!

  7. Wow how good they looks..perfect..I just dont have words!
    Greetings, Nada!

  8. This is the most delicious looking thing I’ve ever seen! Yum!!!!

  9. Too cute! 🙂

  10. I’m Polish and I have to say that your Paczki are just amazing ! 🙂

  11. I’m so excited to try this. Do you also make Cruschiki (sp?). That’s what I remember most about Polish food on Easter.

    • Hi Marty,

      I’m not Polish, so not sure what that is. Paczki was something I knew about from having Polish friends and coworkers. I’ll have to ask them about that! 🙂


    • I will try your recipe as my family recipe makes a whole lot! We fill our fruit fillings before frying. Put a teaspoon on the dough, fold over, seal well and cut. Ours is more oval than round. you can also fry the scraps and put cinnamon sugar on them…..delicious.

      Kruschiki … look on Martha Stewarts website. Her recipe is pretty good.

      Kruschiki ( my family recipe)


      4 egg yolks
      1 whole egg
      1/2 teaspoon salt
      1/3 cup confectioners sugar
      2 tablespoon rum or brandy
      1 teaspoon vanilla extract
      1 1/4 cup all purpose flour
      Crisco for deep frying
      Confectioners sugar for topping

      1 Combine egg yolks, egg and salt in a small bowl. Beat a highest speed for 7-10 minutes, until mixture is thick and piles softly. Beat in sugar, a little at a time. Then beat in rum/brandy and vanilla extract.
      2 By hand fold in flour.
      3 Turn onto generously floured surface. Knead for 10 minutes.
      4 Divide dough in half. Cover half to prevent drying.
      5 Roll as thin a possible. Cut into 2 inch by 1 inch strips. Slit middle. Pull ends through slit.
      6 Fry. Drain on paper towels.
      7 Sprinkle with sugar.

  12. I’ve never heard of these, but I sure would like them out!! YUM!

  13. Your doughnuts look beautiful!!! My grandmother was making the best doughnuts in the whole world 🙂 Greetings from Poland 🙂

  14. Traditionally Cruschiki (Chruściki) are baked at the same time as the Paczki- in the carnival 🙂

  15. Okay, those look amazing. Doughnuts and I have a love hate relationship, however… 🙁

  16. Yummy

  17. Jennifer says:

    Do you think these would work if baked on a doughnut pan in the oven?

    • Jennifer – I’ve never heard of anyone baking them, but you can definitely give it a try. If you do, I would suggest doing a Google search for baked doughnuts to help guide you, as paczki is really just like a doughnut. 🙂

  18. These look amazing! I have never heard of paczki before, but now I feel the need to make them! 😉

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