Paczki with Rose Jam

Kim Biegacki


Paczki, pronounced "Punch-key" or "Poonch-key", is a deep-fried piece of dough shaped into a flattened sphere and filled with rosehip, prune, apricot, strawberry, raspberry or sweet cheese filling. They are usually covered with powdered sugar, icing or bits of dried orange zest. A small amount of grain alcohol can be added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough.

My husband is who introduced me to these yummy desserts. We can buy them in the grocery stores in N.E., Ohio or take a trip to Cleveland and get some authenic Paczki from a Polish Bakery; either way, we do indulge in these memorable bites of delicious goodness! (Now, I need to find out if any of my husband's family or my family have a recipe for these.)

Historically speaking: Paczki Day falls on Fat Tuesday, the day before Lent. It began long ago in Polish households as a way to use up shortening, egg and preserves before the 40 days of Lent began.

I have not made my own Paczki but hope to maybe this year. I found this recipe and beautiful pic from:

Please share with me if you do make this recipe and let me know what you think about your first Paczki.


★★★★★ 4 votes

approx. 2 dozen [Total time: 3 hrs and 50 minutes]
45 Min
10 Min



  • 1 1/2 c
    warm milk (no warmer than 110 degrees)
  • 2 pkg
    active dry yeast (remember to proof yeast before you begin)
  • 1/2 c
  • 1 stick
    sweet unsalted butter at room temperature
  • 1
    egg, at room temperature
  • 3
    egg yolks, at room temperature
  • 1 tsp
  • 1 tsp
  • 4 1/2 - 5 c
    all purpose flour
  • 1 gal
    oil for deep frying
  • ·
    granulated sugar for sprinkling, optional
  • ·
    confectioner's sugar for dusting, optional
  • ·
    fruit jam for filling, optional

  • 1 c
    rose petals (free of any chemicals or pesticides)
  • 3/4 c
  • 1
    juice of 1 lemon
  • 2 1/2 c
  • 1 pkg
    powdered pectin and 3/4 cup of water

How to Make Paczki with Rose Jam


  1. Add yeast to warm milk, stir to dissolve and set aside. In the bowl of a stand mixer fitted with a paddle attachment cream together sugar and butter and beat until fluffy. Beat in eggs, vanilla and salt until well incorporated.
  2. Still using the paddle attachment, add 4-1/2 cups flour, alternating with yeast-milk mixture and beat for 5 or more minutes until smooth. If the dough will be slack and have a sheen to it, but if it looks too sticky, add the remaining 1/2 cup flour, but no more.
  3. Place dough in a greased blow, cover and let rise until doubled in bulk (1 to 2-1/2 hours). Punch down and let rise again.
  4. Turn dough onto lightly floured surface. Pat or roll to 1/2-inch thickness. Using a 3-inch biscuit cutter, cut as many rounds as you can, gathering scraps and re-rolling to cut and use all the dough.
  5. Heat oil to 350 degrees in an electric or heavy skillet. Place donuts top-side down in the oil a few at a time and fry 2-3 minutes and fry until golden brown. Flip them over and fry another 1-2 minutes until golden brown. Be careful not to let the oil get too hot as it will burn the outside of the donut before the center is fully cooked.
  6. Drain on paper towels and roll in granulated sugar while still warm.
  7. To fill donuts, poke a hole in the side of the donut (I used a chopstick), fit a pastry back with a medium sized tip, and pipe filling into the center of the donut.
  8. ROSE JAM:
    Pick clean, chemical-free roses.The color roses you chose will determine the color of the jam.
    Pull the petals from the roses and clip off the white ends.
    Pack a one cup measuring cup with rose petals.
    Put petals in a blender, add water and lemon juice.
    Blend until smooth, then gradually add sugar. Run blender until sugar is disolved.
    In a pan stir pectin into water. Bring to a boil and boil hard for 1 minute, stirring constantly.
    Pour into rose mixture, 1/8 cup at a time with the blender running on low, until you achieve the desired consistency.
    Pour into clean glass jars, cover and refrigerate. Will keep for one month.
  9. This recipe and picture of Paczki comes from:
  10. Prep Time: 45 minutes
    Cook Time: 6 minutes
    2 rises: 3 hours
    Total Time: 3 hours, 51 minutesYield: 2 dozen Polish Paczki

Printable Recipe Card

About Paczki with Rose Jam

Main Ingredient: Flour
Regional Style: Polish

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