Jelly Doughnut (Pączki) Recipe

Name: Jelly Doughnut (Pączki)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 doughnuts
Cuisine: Polish
Ingredients: 2 1/4 tsp active dry yeast; 1/4 cup warm milk (110°F); 1/4 cup granulated sugar; 3 cups all-purpose flour; 1/2 tsp salt; 3 large egg yolks; 1/4 cup unsalted butter, melted; 1/2 cup warm milk (110°F); 1 tsp vanilla extract; 1 tbsp vodka or rum (optional, for less oil absorption); Vegetable oil, for frying; 1/2 cup raspberry or strawberry jam; Confectioners' sugar, for dusting

Polish · Dessert · 50 min total

Jelly Doughnut (Pączki) recipe videos

These Polish-style jelly doughnuts are light, fluffy, and filled with your favorite jam. Perfect for Fat Thursday or any celebration.

30
min prep

20
min cook

12
servings

280
kcal/serving

Ingredients

2 1/4 tsp active dry yeast
1/4 cup warm milk (110°F)
1/4 cup granulated sugar
3 cups all-purpose flour
1/2 tsp salt
3 large egg yolks
1/4 cup unsalted butter, melted
1/2 cup warm milk (110°F)
1 tsp vanilla extract
1 tbsp vodka or rum (optional, for less oil absorption)
Vegetable oil, for frying
1/2 cup raspberry or strawberry jam
Confectioners' sugar, for dusting

Instructions

In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm milk. Let stand until foamy, about 5-10 minutes.
In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center and add egg yolks, melted butter, 1/2 cup warm milk, vanilla, vodka (if using), and yeast mixture. Stir until a soft dough forms.
Turn dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch down dough and roll out to 1/2-inch thickness on a floured surface. Cut into rounds with a 3-inch biscuit cutter. Place on a floured baking sheet, cover, and let rise until puffy, about 30 minutes.
Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry doughnuts in batches, 2-3 minutes per side, until golden brown. Drain on paper towels.
Once cool enough to handle, use a piping tip or small knife to make a hole in the side of each doughnut. Fill a piping bag with jam and pipe about 1 tablespoon into each doughnut.
Dust generously with confectioners' sugar. Serve warm or at room temperature.

Tips

For best results, use a thermometer to maintain oil temperature.
Fill doughnuts just before serving to keep them crisp.
Store unfilled doughnuts in an airtight container for up to 2 days; fill just before eating.

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