Authentic Polish Paczki Recipe: Homemade Jelly Donuts for Fat Tuesday & Beyond

Discover the rich tradition of Paczki (pronounced “Poonch-Key”), a truly special treat that’s more than just a donut—it’s a delightful journey into Polish culinary heritage. These exquisitely light, high-fat, yeasted dough delights are risen not once, but twice, before being deep-fried to golden perfection. The result is an incredibly rich, wonderfully fluffy donut that, when filled with a tart jam, delivers an explosion of flavor and texture that truly sets it apart from your everyday donut. Prepare for a taste experience that’s both indulgent and heartwarming.

My journey with Paczki is a recent one, yet it quickly became a cherished part of my family’s story. Hailing from the vibrant Chicagoland area, my family has deep Polish roots. However, having moved away as a baby, I didn’t grow up immersed in the day-to-day traditions of my Polish relatives. It was just last year, around Mardi Gras, that I stumbled upon these intriguing pastries at a local grocery store. Bringing them home, I was met with my mom’s nostalgic exclamation, “Oh yeah, I used to eat these all the time as a kid!” It was a wonderful revelation, connecting me to a part of my heritage I never knew existed. Since then, Paczki has become a yearly ritual, a delicious way to explore and celebrate my roots through the universal language of food.

What is the Meaning of Paczki Day? Understanding the Tradition

For Americans of Polish descent, Pączki Day holds significant cultural and culinary importance. It’s a day traditionally dedicated to eating pączki, those special jelly-filled buns, as a celebratory indulgence before the solemnity of Lent begins. In the United States, Pączki Day is commonly observed on Fat Tuesday (Mardi Gras), the day before Ash Wednesday. This timing aligns with the pre-Lenten feast traditions, where rich foods like butter, sugar, and eggs were consumed in abundance to deplete household larders before fasting. However, in Poland, the peak sales and consumption of pączki actually occur on Tlusty Czwartek, or “Fat Thursday,” which falls on the Thursday preceding Ash Wednesday. Both days serve the same purpose: a joyous farewell to richer foods before the Lenten fast, emphasizing community, celebration, and, of course, delicious food.

Paczki and Fat Tuesday: A Delicious Pre-Lenten Celebration

This year, I’m fully embracing the spirit of Fat Tuesday (and Tłusty Czwartek!) by preparing a fresh batch of homemade Paczki. While my family may no longer strictly adhere to the Lenten traditions of the Catholic Church, the joy of connecting with my heritage through culinary exploration remains a deeply fulfilling experience. Making Paczki is more than just baking; it’s a way to keep family stories alive, to share a piece of history, and to create new memories around the kitchen table. These high-fat, yeasted donuts are a testament to the resourcefulness and celebratory spirit of Polish culture, transforming simple ingredients into something truly extraordinary.

A traditional Paczki is often filled with a fruit jam—like rosehip or plum—and simply dusted with powdered sugar. However, the beauty of baking lies in creative liberty! To add a festive flair, especially for celebrations like Mardi Gras, I’ve had some fun experimenting with these classic treats. Below, I’ll share how to give your Paczki a vibrant Mardi Gras twist, turning them into what I affectionately call my “King Cake Jelly Donuts.” Just a simple, thick powdered sugar glaze and a playful sprinkle of colored sugars can transform them into a truly eye-catching and delicious confection.

Giving Your Paczki a Festive Mardi Gras Twist!

Transforming your traditional Paczki into a Mardi Gras masterpiece is surprisingly simple and adds a wonderful festive touch. First, prepare a thick powdered sugar glaze. In a small bowl, mix about ½ cup of powdered sugar with 1-2 tablespoons of water, adding it gradually until you achieve a thick, pourable consistency. Stir well until all the sugar is completely moistened and smooth. Once your Paczki are cool, dip each one into this luscious glaze. Allow the glaze to set for just 1-2 minutes—you want it still slightly tacky—then generously dust them with vibrant green, purple, and yellow colored sugars. These colors are synonymous with Mardi Gras, representing faith, justice, and power, respectively. Allow the glazed and sugared donuts to dry completely until the powdered sugar glaze has hardened, ensuring the colored sugars are firmly set. This step adds not only visual appeal but also a delightful textural crunch to your donuts.

Once the glaze has hardened and the donuts are beautifully decorated, it’s time for the delicious filling. Using a piping bag fitted with a long, thin nozzle (or a simple pastry bag with the tip snipped off), carefully inject your favorite jam into the center of each donut. For my King Cake Jelly Donuts, I love a vibrant raspberry jam, but feel free to choose whatever fruit filling delights you most. The combination of the sweet, slightly crunchy glaze, the soft, rich dough, and the burst of tart fruit jam creates an unforgettable experience, perfect for celebrating Fat Tuesday in style.

For those interested in making their own filling, I’ve previously shared a fantastic Raspberry Jam recipe HERE, and that’s precisely what I chose to fill my Paczki with. Homemade jam truly elevates these donuts to another level, offering a freshness and depth of flavor that’s hard to beat.

📖 Recipe: Authentic Polish Paczki Jelly Donuts

Authentic Polish Paczki Jelly Donuts

This recipe delivers an authentic Polish Paczki experience: a high-fat, yeasted dough that creates wonderfully fluffy jelly donuts. It embodies all the characteristics of the classic Polish pastry, perfect for celebrations or a delightful treat.

Ingredients

• 1 cup Whole Milk
• 2 ¼ teaspoons Active Dry Yeast
• 2 lg Eggs
• 8 tablespoons Unsalted Butter melted and cooled
• ¼ cup Granulated Sugar
• 1 teaspoon Kosher Salt
• 4 ¾ cups All-Purpose Flour plus more for rolling out the dough
• Canola Oil Pan Spray for coating the bowl
• 8 cups Corn or Peanut Oil for frying
• 1 ½ cups Raspberry, or your favorite jam

Instructions

1. Gently heat the whole milk to about 90-100 degrees F (32-38 C). This temperature is crucial for activating the yeast without killing it. In the large bowl of a stand mixer, combine the warmed milk and the active dry yeast. Stir lightly with a spoon to ensure the yeast is submerged, then let this mixture rest for about 5 minutes. You should see it begin to foam and bubble, which is a clear sign that your yeast is active and ready to work its magic.
2. Fit your stand mixer with the dough hook attachment. Add the beaten eggs, the melted and cooled unsalted butter, granulated sugar, and kosher salt to the yeast mixture. Mix these wet ingredients together until well combined. Gradually add half of the all-purpose flour, mixing on low speed until it’s just incorporated. Then, add the remaining flour and continue to mix until the dough starts to pull away from the sides of the bowl. If the dough still appears too wet or sticky and isn’t cleanly releasing, add a little more flour, about 2 tablespoons at a time, until it reaches a soft, pliable consistency. Allow the dough to knead for approximately 5 minutes on medium-low speed; it should become smooth and elastic and eventually pull cleanly from the bowl. Remove the dough, lightly spray the mixer bowl with canola oil pan spray, and return the dough to the bowl. Cover the bowl with a clean kitchen towel and let it rise in a warm place at room temperature until it has proudly doubled in size, which typically takes about 1 hour. This first rise is vital for developing flavor and texture.
3. Once the dough has completed its first rise, gently turn it out onto a lightly floured surface. Using a rolling pin, roll the dough evenly to a thickness of about ½-inch. Avoid rolling too thin, as this can result in less fluffy Paczki. Use a 3-inch biscuit cutter or a round cookie cutter to cut out your doughnuts. Try to get as many cuts as possible from the first roll. Gather any dough scraps, knead them together very gently (only once to avoid overworking the gluten), let them rest for a few minutes to relax, and then repeat the rolling and cutting process.
4. Carefully transfer the cut doughnuts onto floured baking sheets, ensuring there’s ample space between each one to allow for their second rise. Cover the baking sheets with a clean kitchen towel and let the doughnuts rise in a warm, draft-free place until they are noticeably puffed up, delicate, and visibly larger—this usually takes about 30 minutes. For an ideal warm environment, you can proof them in the oven: preheat your oven to 200°F (93°C) at the beginning of this step, then turn off the heat immediately. Place the baking sheets in the warm oven and leave the door slightly ajar. The goal is to create a cozy, warm space for the yeast to thrive, not to bake the dough.
5. About 15 minutes before your doughnuts are expected to finish their second rise, begin heating your frying oil. In a large Dutch oven or a deep, heavy-bottomed pot, pour in about 8 cups of corn or peanut oil (or enough to have at least 3 inches of oil depth). Heat the oil over medium heat, monitoring the temperature carefully with a candy thermometer. You want the oil to reach a steady 375°F (190°C). While the oil heats, prepare your landing zone for the fried Paczki: line a cooling rack, several baking sheets, or large plates with a generous layer of paper towels. This will help absorb excess oil after frying.
6. Once the oil reaches 375°F, carefully add the risen doughnuts to the hot oil, placing only a few at a time to avoid overcrowding the pot and dropping the oil temperature too much. If the doughnuts are very delicate from rising (especially if proofed in the oven), use a metal spatula to gently lift and slide them into the oil. Don’t worry if they deflate slightly upon touching the oil; they will puff back up as they fry. Fry the Paczki for about 45 seconds to 1 minute per side. When the bottoms turn a beautiful deep golden brown, use a spider strainer or slotted spoon to carefully flip them over. Continue cooking until they are deep golden brown on all sides. Transfer the perfectly fried doughnuts to your prepared paper-towel-lined plates or cooling racks to drain. Continue frying the remaining dough, adjusting the heat as necessary to maintain the oil temperature at a consistent 375°F for even cooking.
7. Allow the fried doughnuts to cool completely before filling them. Once cool, use a pastry bag fitted with a long, narrow tip to inject your favorite jelly or jam into the center of each Paczki. For a classic finish, generously dust them with powdered sugar. If you’re going for the Mardi Gras King Cake twist, follow the glazing and colored sugar steps described earlier. Now, savor the fruits of your labor and enjoy these delightful homemade Polish Paczki!

Notes

If you want to make my Mardi Gras King Cake version, make a quick powdered sugar glaze by mixing ½ cup of powdered sugar and 1-2 tablespoons of water, just enough to moisten the sugar and mix to combine until smooth. Dip the donuts in the glaze after frying and cooling, but before filling. Let it set for 1-2 minutes, then dust generously with green, purple, and yellow sugars for a truly festive and vibrant touch. Ensure the glaze hardens completely before filling to prevent a messy outcome.

For an extra special touch, consider making your own jam. I shared a delicious Raspberry Jam recipe HERE, and that’s precisely what I used to fill my Paçzki with for an unforgettable flavor! Homemade jam always elevates the experience.

Tips for perfect Paczki:

• **Don’t Rush the Rise:** The double rise is crucial for the light, airy texture. Give the yeast ample time.
• **Oil Temperature is Key:** Maintain 375°F (190°C) strictly. Too low, and they’ll be greasy; too high, and they’ll burn outside before cooking inside.
• **Don’t Overcrowd the Pot:** Fry in small batches to keep the oil temperature stable.
• **Use a Thermometer:** A candy thermometer is indispensable for precise oil temperature control.
• **Gentle Handling:** The risen dough is delicate. Handle with care, especially when transferring to oil.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram!

Did you make this delicious recipe? I’d love to know your thoughts! Please leave a review or comment below. And don’t forget to sign up for my newsletter to get more delightful recipes and cooking tips straight to your inbox. You can also follow along with my culinary adventures on Instagram, Pinterest, and Facebook for daily inspiration!