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authentic polish paczki

Recipe by
Chicago, IL

Polish Paczki Day (Fat Thursday) is coming. This recipe I brought with me from Poland. I've made them for years, and they always are the best with vanilla pudding made from scratch, drizzled with chocolate or sprinkled with powdered sugar. Yum!

yield 15 -18
prep time 1 Hr
cook time 25 Min
method Deep Fry

Ingredients For authentic polish paczki

  • 3 2/3 c
    all purpose flour
  • 5 Tbsp
  • 3 lg
  • 10 g
  • 125 ml
    warm water
  • 125 ml
    warm milk
  • 1/4 tsp
  • 1 Tbsp
    vanilla or vodka
  • 5 Tbsp
    warm butter, melted

How To Make authentic polish paczki

  • 1
    Mix sifted flour with salt and yeast using a dough hook attachment electric mixer. Add in all the remaining ingredients, setting the melted butter aside. Once the dough begins to form, add in the butter. The dough will become sticky at this point.
  • 2
    Continue to mix for 5 minutes on medium speed, then for 2 minutes, switch to high speed. Spray a glass bowl with grease. Place the dough into the bowl, and cover with a kitchen towel. Place the bowl in warm room until the dough doubles in size.
  • 3
    Take the dough out and place on a lightly floured surface. Flatten the dough with your hands until it is 1 inch thick. Cut with 3.5 inch glass diameter or cookie cutter. You can cut smaller circles out of the dough to your preference. Cover them with a kitchen towel for 15-20 minutes, letting them expand more.
  • 4
    Fry in pre-heated oil at 350F. I use olive oil or sunflower oil. I add a couple of peeled potato wedges so that the paczki don't absorb oil while frying. Fry for 3 minutes on each side, or until ready.

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