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Polish Pączki (Raspberry-Filled Doughnuts)

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Powdered Polish paczki filled with raspberry jam on a ceramic plate.
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Pączki are rich Polish filled doughnuts with a tender yeasted crumb, traditionally made for festive celebrations and filled with fruit preserves.

The enriched dough rises twice before a quick fry, creating a soft interior that can hold a generous spoonful of raspberry jam.

Let the doughnuts rise until light but not fragile; under-proofed dough fries dense, while over-proofed dough can collapse in the oil.

Serving Suggestions

Fill the warm doughnuts with raspberry jam and finish them with powdered sugar. Serve with coffee or tea.

Polish paczki cooling on a rack with raspberry filling and powdered sugar.

Recipe Notes

Pączki are best the day they are fried. Store unfilled doughnuts airtight for one day and fill just before serving.

Powdered Polish paczki filled with raspberry jam on a ceramic plate.

Polish Pączki (Raspberry-Filled Doughnuts)

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Tender Polish yeasted doughnuts filled with raspberry jam and dusted with powdered sugar.
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Prep Time 40 minutes
Cook Time 20 minutes
Rising time 2 minutes
Total Time 3 hours
Servings: 12 doughnuts
Course: Dessert
Cuisine: Polish
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 1/2 cups all-purpose flour plus more for the work surface
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 3/4 cup whole milk warm, not hot
  • 3 large egg yolks
  • 1 large egg
  • 4 tablespoons unsalted butter melted and cooled
  • 2 tablespoons dark rum optional
  • 1/2 teaspoon fine salt
Filling and frying
  • 1 cup raspberry jam smooth
  • 6 cups neutral frying oil
  • 1/2 cup powdered sugar for dusting

Equipment

  • Stand mixer or large bowl
  • Rolling Pin
  • Round cutter
  • Deep heavy pot
  • Candy thermometer
  • Piping bag

Method
 

Mix and knead the dough:
  1. Combine the flour, sugar, yeast, and salt. Add the warm milk, yolks, egg, butter, and rum. Knead until smooth and elastic, about 8 minutes by mixer or 12 minutes by hand.
Let the dough rise:
  1. Cover the bowl and let the dough rise in a warm place until doubled, about 60 minutes. Roll it to about 1/2 inch thick and cut twelve rounds. Cover and let them rise again for 30 to 45 minutes.
Fry the doughnuts:
  1. Heat the oil to 350°F (175°C) in a heavy pot. Fry the doughnuts in batches for 2 to 3 minutes per side until golden. Drain on a rack and cool until easy to handle.
Fill and finish:
  1. Pipe raspberry jam into the side of each doughnut and dust generously with powdered sugar.

Nutrition

Calories: 330kcalCarbohydrates: 43gProtein: 7gFat: 15gSaturated Fat: 4gCholesterol: 75mgSodium: 170mgFiber: 2gSugar: 17g

Notes

  • Use a thermometer to keep the oil near 350°F; cooler oil makes greasy doughnuts and hotter oil darkens the crust before the center cooks.
  • A narrow piping tip makes it easier to fill the doughnuts without splitting them.

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