Pączki (Polish Doughnuts)

Pączki (Polish Doughnuts)

Paczki (Polish Doughnuts)

Growing up Polish, paczki were my favorite treat. They were actually fried doughnuts but they don’t have to be. Mine are oven-baked and delicious. Paczki are traditionally filled with jam but you can also use lemon curd, chocolate pudding, or custard. It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 30 minutes

Makes: 12

Paczki (Polish Doughnuts)


  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons (1 packet = 7 grams) yeast (instant or regular)

  • 2/3 cup 1% milk – warmed to 120°F for instant/110°F for regular yeast
  • 3 Tablespoons oil (canola or extra light olive oil)
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • about 1/4 cup extra flour

  • 1 Tablespoon melted butter
  • 1/3 cup sugar for coating
  • 1 cup thick jam, custard, or filling of choice


  1. Place flour, sugar, salt, & yeast in large bowl.
  2. Stir in warm milk, followed by oil, egg yolks & vanilla.
  3. With electric mixer, beat for 2 minutes on high speed.
  4. Stir in enough flour until the dough holds together.
  5. Place dough on a floured surface and knead 50 turns, cover with plastic and let rest 10 min.
  6. If using custard filling, make it now so it can cool. (see recipe below)
  7. Line a large baking sheet with parchment paper.
  8. On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
  9. Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) After 30 minutes, preheat oven to 375° F.
  10. When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
  11. Meantime, melt butter and place 1/3 cup sugar in a plastic produce bag, and lay down some wax paper to save cleanup.
  12. Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar. Shake off excess.
  13. Fill using a pastry bag with a long slender tip, pushing into the side. Serve immediately.
  14. Custard Filling:
  15. In a small saucepan, combine 1/4 cup sugar + 1 Tablespoon cornstarch. Slowly stir in 1 cup 1% milk + 1 egg yolk. Bring to a boil & cook about a minute, stirring constantly, until thickened. (it thickens more as it cools) Transfer to a plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.
  16. Fill paczki with filling using a pastry bag with a long slender tip, pushing into the side. Or slice an opening in the side and insert filling with a spoon. Serve immediately.

Pączki (Polish Doughnuts)

198 Comments on "Pączki (Polish Doughnuts)"

  1. Jay

    Hello 🙂
    I saw the video for this recipe on YouTube and came to the site to save the recipe. I made these and they were a hit, I took them over to my in-laws and they were the first sweet to go!

    I made them mini to be bite-sized and didn’t bother with a filling, just glazed them with a mix of vanilla, milk and powdered sugar as soon as they were it of the oven.

    Thank you so much, almost better than deep-fried donuts!

  2. hawngirl

    Jenny!!! Miss you on tv!! I made these sinful goodies today and had 4 of them cuz I could not stop eating them! They came out exactly as you said and was delicious even without the cream filling or the jam…made some with the apricot preserve and some with your cream filling…but I love the ones with the butter and confectioners sugar the best!!! Thanks again from Hawaii!

  3. Erika

    Hi Jenny,
    I was looking for a recipe of baked donuts and I found yours.
    I really like your recipe but would you know tell me this one in grams, please? I live in Japan and the measurements probably are diferent and can change the final result.

    • Jenny

      Please refer to the metric conversion chart in my blog.

  4. loulou


  5. Priscilla

    I made these delicious polish doughnuts today and filled them with lemon curd and they were yummy great recipe

  6. Samantha

    Hi Jenny! This is my second time making your recipe. The firSt time they were such a hit and made i my polish family proud!! They couldnt believe they could taste so good and they werent fried!!!

    This time i made two single batches ( i was nervous to just double it) and used your custard filling recipe as well! Cant wait for them to dig in. Thank you!

  7. Natalie

    Hi Jenny, I really want to try this recipe recipe but I love in Australia and I know US and Australian cup and spoon measurements differ. Do you have measurements in grams and millilitres? Thanks

  8. Fikrat

    Great JENNY I made 15 Donuts it was Great with the Custard , You are simple as your RECIPE . FIKRAT

  9. aniket

    i halved your recipe and when i made it they weren’t even fluffy and when i did the rise it didn’t even rise and the dounuts didn’t work i may have added too much flour. HELP what did i do wrong!

  10. Pily

    Gracias por la receta, hice las donas y quedaron super sabrosas… mi relleno fue de crema pastelera… Deliciosas. Gracias

  11. Barbara

    My mom and dad, who are from Poland were so proud of me and impressed on how good they came out for baking not frying them.

    Thanks Jenny

  12. Natalie

    Hi Jenny!
    THANK YOU for sharing this recipe. My paczkis were tasty. They baked well….a little bread like.texture. I filled mine with lemon store bought pudding. Its too.runny, so I don’t recommend it. All in all they were ok, but a little too bread like for.what I was trying to achieve…… a light and airy doughnut. Love your videos!

    • Jenny

      Mine are extremely light and airy and not like bread at all. If you follow the recipe exactly they should not be bread-like. I wonder if you’re not aerating and using too much flour?

      • Natalie

        Thank you, Jenny. I will give it a few more trys. Happy Baking!

  13. KEN

    Can this recipe be doubled or tripled ! I made a batch , WOW so soft totally excellent !

    • Jenny

      I have never doubled but if you look through the comments, it’s possible someone has.

  14. Lana

    These look so yummy ! Will definitely make these for sure.
    Where did you get your wooden board they you knead and roll you dough out on? Would Love to have one.

    • Jenny

      I got it at Williams-Sonoma but it was years ago.

    • Karen

      Sam’s Club has a great one that is white and actually a cutting board.It is perfect for dough also . They are $11 , measure 15″x24″ and are DW safe (NSA rated) It won’t fit in my DW , but it is SO easy to clean it doesn’t matter . I store it in my pantry right up against the wall. These are a LOT better than wood for cleaning . I put “Rubbermaid” non-slip grip mat under it so it doesn’t slip on the counter. It comes on a rll and you just cut to fit ! A super little tip I discovered many years ago . Hope this helps ! I love my smaller ones too . These are at Walmart Target , etc. Happy baking.

  15. David

    Made some of these tonight. They are amazing. I don’t think I’ve had dough that soft before. Thank you for sharing this recipe.

  16. Amanda

    We made these for the first time and we LOVE them! They are now a family tradition!!!!!
    Thank you so much for the recipe!

  17. Paula

    Hi Jenny. My kids went crazy for them. I loved the fact is not fried and overly sugary. My son was saying paczki rules all day!. I wanted to ask if I can do 1/2 cup of Whole Wheat Pastry Flour instead of AP flour? Do you think it would have the same outcome?

    Thanks Jenny!

    • Jenny

      I use whole wheat pastry flour whenever I can but I would not use it in paczki.

  18. barb

    Just made these for my son for school turned out great and tasted great to. Will definitely be making these more often. I’ve made deep fried donuts and these top them by far. Thank you

  19. Fella

    Can we use granulated sugar when making the dough. I usually have granulated sugar at home, so if I want to grind granulated sugar to turn it into a powder form, then how much granulated sugar should be used?

    • Jenny

      There is no powdered sugar in this recipe. It uses granulated sugar for the dough and coating. If you want to make you own powdered sugar, there are many sources online for how to do that – I never have.

  20. Andrea

    Just made a batch and it was relatively easy until I attempted to fill them. What a mess! Eventually, I used a straw to create a hole first then inserted the nozzle. I’ve got a lot of custard filling left. It’s tasty so I’ll find a use for it.
    Excellent recipe and better than Walmart. I’ll definitely use it again. Thanks!

    • Andrea

      Ok, just watched the video and learned that I need to purchase that kit with a long nozzle. Everything else was spot on. Thanks Jenny!

      • Bernadette

        You can find those piping bags at the dollar stores.

        • Karen

          Do they come with the long nozzle tip ?

          • wilma

            look at Wilton or ebay!

  21. EllenE

    Jenny, I really enjoy your videos. I’m going to try your custard recipe today because others I’ve tried, I can’t get the consistency right. My Pączki are proofing as I type. I found a recipe for baked Pączki that I love that works for me because I just can’t get the frying right, too greasy, too dark, not cooked through. Can’t wait to take a bit and share with my church choir members tonight. Smacznego!

  22. Amanda

    Can you make the dough a day in advanced?

    • Jenny

      I never have. You could scroll down in the comments to see if anyone has.

  23. Karen

    Jenny: Thank you so much for this recipe…I just finished making 10 Dozen for family and friends…they came out awesome! I used a number of different fillings (apricot, blueberry, apple, etc)…I skipped the melted butter and tossing in sugar and just dusted them with powdered sugar after filling. Everyone is enjoying them and I have more to make tomorrow. Thank you again!

  24. Polish Lorraine

    Never heard of baking them. They are deep fried in oil. II have made them many times and all the bakeries on tv show frying them in oil to cover.
    Has anyone tried this method of baking them in the oven. If it works that would be great.

    • Jenny

      You could read some of the comments posted if that helps.

  25. Joy C.

    Thanks for the recipe. I buy them every year but I’ll give this a go!

  26. Michele A

    How do you store the paczki when done? My daughter needs to take them to school for extra credit and we plan on baking them Saturday and having her take them on Monday

    • Jenny

      Two-day old doughnuts will not be very tasty, especially homemade ones, which don’t stay as fresh as commercially baked goods. If your daughter is planning to serve them, I would not recommend it unless they are fresh. Any chance she could make something else that keeps well and travels well? Pecan balls, brownies, and biscotti would be good on the 2nd day so she can feel good about what she’s serving. But if she has to make paczki, do not store them in plastic so they can breathe a little (I think that’s why doughnuts are usually sold in boxes) and I would refrigerate them. Honestly, they will be a little chewy by the 2nd day.

  27. Pat

    Just bought some at Big Y to take to a friend,and approaching storm leaves me not going. Can jelly ones and choc. Covered be frozen by any chance! I can’t eat them all,even though would love to!

    • Jenny

      I have never frozen paczki but maybe you could ask at the place you bought them or find something online on freezing paczki.

    • Dotti

      Hi Pat, Big Y’s packis freeze really well.

  28. Paulina Dziubinska

    Hi Jenny, thank you for this wonderful recipe. Today is Tlusty Czwartek (Fat Thursday) and you are supposed to eat at least 1 paczek for good luck. It is a Polish tradition to eat paczki at this day. I am making your paczki tonight as I have done in the past two years since i found your recipe. I will eat at least 5. Good luck to you Jenny.

  29. Gail

    Do you have a recipe for cream filling that could be used on the paczki?

    • Jenny

      My custard filling recipe is included in my recipe and on the video.

  30. EllenE

    Jenny, are you familiar with Polish Tłusty czwartek? On Facebook Polish Food Culture and Traditions, we’ve been discussing Fat Thursday which begins Karnawal when the Poles enjoy their Paçzki day and celebrate during the week before lent. I wanted to check out your recipe for them because I use a baked recipe, too. Love your videos and the Polish gal in you that presents them to us.

    • Jenny

      Sorry, I am not familiar with tłusty czwartek.

      • Best Babci

        It is fat Tuesday not Thursday, night before Ash Wednesday….

        • Jenny

          Thank you. Or should I say dziękuję…

        • Tina

          Fat Thursday is a real celebration, and is separate from Fat Tuesday.

    • Karen

      It REALLY is “Fat Tuesday ” the day before Lent starts on Ash Wednesday .

  31. Karie

    How do you keep them fresh…How long do they last from the time you make them? Can they be frozen??

  32. Suzanne

    I made your recipe several times last year and batch #1 of the 2016 pre-Lenten season today. I use Polaner spreadable fruit, raspberry, about 1/2 a 10-oz jar fills one batch.
    I will make the custard filling next as that is my favorite. Have you made a double batch successfully or should I just do single batches.

    • Jenny

      I have never doubled so I can’t say for sure.

  33. MichelleS

    Hey can I make the dough a day in advance then fry them fresh? or should I have to do the entire process on Fat Tuesday Morning?

    • Jenny

      You can make the dough a day in advance and instead of resting it for 10 minutes (step #5) you would place it in a bowl, cover the bowl tightly with plastic wrap, leaving room for the dough to expand a little. The next day bring it to room temperature first and then continue with step #7.

  34. cynthia

    Hi Jenny,
    I have been making Paczki for many years, family tradition, and every year I almost dread making.The traditional Paczki are heavy and frying in oil, not my favorite part. They taste good when freshly fried but if not eaten right away they get tough and taste awful.Your recipe was the best I have come across in many year. Light, fluffy, non greasy, and the best part, eating the next day as good as the first. Not only is this recipe easy to make but takes 3/4 the amount of time as regular Paczki. This year I look forward to making! Thank you,Cynthia

  35. Mausie

    I have not tried your recipe yet, I am sure I’m gonna like it. My question re: custard filling on the plate cools faster, can it still be spooned in the paper to fill in the doughnuts, quite a silly question but I am not very experienced in baking.Thanks!

    • Jenny

      The custard can be spooned just like any jam or curd filling.

  36. Deborah

    Hello Jenny, My Granddaughter and I are going to make your Paczki, What kind of thick jam should we use? Any specific brand name or do you have a recipe. Thank you, we love all of your recipes!!

    • Jenny

      I like Stonewall Kitchen and St. Dalfour jams but they may not be available in your area. I think it’s better to use a smooth jam like apricot, plum, or peach as opposed to chunky ones like blueberry. My personal favorite filling is the custard.

  37. Lynn

    Exactly what I was looking for… a baked jelly donut recipe, since jelly donuts are a tradition for Chanukah and I don’t want to fry them.

    Can’t use milk so wondering what to substitute with. What about water or apple sauce or apple cider?

    Also, means I can’t use butter. Would rather not use margarine. Would a light olive oil be a good substitute?

    • Jenny

      Apple sauce or juice does not sound like a good substitute for milk. A better choice might be almond milk or soy milk. As for the butter, I would suggest a dairy-free margarine so the sugar will stick on the outside. But honestly, you might be better off to look a dairy-free baking recipes because I only make my recipes one way and when you change the recipe, I can’t guarantee how these, or any of my baking, will turn out.

      • Wanda

        Bread dour can be made and shaped into loafs and frozen, as you regularly do until when you place in the pans to raise, but DO NOT let raise, place in the freezer at right away. When you removed from the freezer. Let it come to room temperature it will raise then bake as always. I haven’t tried it with Paczki, but it is a yeast dour.

  38. RAISA

    Thank you Jenny for the amazing recipes. I have tried the polish jelly donuts and they were just perfect! I just want to tell you to keep making food and sharing it on your website and on you tube. Thank you again!

  39. beatrice

    HI Jenny

    would these doughnuts still work with i cut them out with a doughnut cutter with a hole in the middle and iced them

    thanks beatrice

  40. kathleen & Joe

    Jenny you are the best. We love your recipes and your site is great

  41. Sylvia

    I made these and they were SSSSSSSOOOOOOOOOOOOO GGGGGGGOOOOOOOOODDDDDDD!!!!!!!!!!!!!!!!!!!!!!!!

  42. blindlady

    I have found my new love. Thank You Jenny. I am a huge fan of light and fluffy doughnuts and these definitely fit the bill. One batch is perfect. I can’t wait to pass them around to all my friends and family. P.S. They are also good without the filling. I will be making more of your recipes in the future.

  43. blindlady

    I just made these yummy doughnuts and I am in love! They are so light and fluffy. I couldn’t wait to try one so I eat one before I filled them and think they are very good without the filling too. I am a huge fan of light and fluffy doughnuts not the cake like ones and this recipe does it for me. I also like that it makes about a dozen and that’s all I need at a time.

  44. Sylvia

    Mrs. Jenny,

    Do you know about how long it takes to microwave the milk to 120 degrees? I do not have a thermometer at the moment.Please help!

    • Jenny

      I’m guessing it would take around 50 seconds. Liquid at 120 degrees is hotter than you think. Keep in mind that hot tap water usually comes out at least at 120 degrees (mine is 125) so you can judge the temperature compared to that. Instant yeast requires 120 to 130 degrees F.

  45. FathmathMoosa

    Very interesting & helpful.i love to make you recipes.thank you so much.

  46. Lane

    I have put them in the freezer, just don’t coat them in butter or sugar

  47. Sylvia V

    Can these be frozen for 30 days thawed and served? I need to know soon, so I can do this for a book review. Thank you. Sylvia

    • Jenny

      I have never frozen them so I can’t speak from experience but I believe they can be frozen; however, I don’t think I would fill them until after thawing. I hope they’ll be as good as fresh. You could freeze them and take out one or two a few days in advance to test them to make sure you’re happy with them.

  48. Maryann

    wow fantastic made these yesterday for a shop full of people they were amazing then made them again as a gift for friends thank you x

  49. Lane

    Made them for the first time and they were a great success.I was thrilled

  50. mr belvidere

    Do Me Buczi,made these last nite,used buttermilk and awoke this morn and they were GONE!.asked my lil one,oh daddy they were awesome.she has a peanut allergy so I prefer to handle the cooking as i am worry free and besides its cheaper.cant wait to try the cabbage rolls or the pirogie recipes.Thank you,Brian

  51. Kim Hajjar

    Hi Jenny

    I literally just finished making these doughnuts….and they are amazing!!!! They are so much better than fried. I made the custard and filled them with custard filling and plum filling. I just feel bad the recipe only makes twelve. I just have one question….if I make a big batch of these can I freeze them after they are baked and filled?

    Thanks so much!

    • Jenny

      I have never frozen any (they never last that long) but I see online sites that say you can freeze custard-filled doughnuts so I believe you can. Some say for just a few days while others say up to 2-3 months.

      • Kim Hajjar

        Thanks so much! I actually ended up making another batch as they are so good. I think I will try to freeze a couple of the custard ones and see how they are once thawed. I will let you know the result.
        Also, I used to watch your talk show and I really enjoyed it.

        Thanks again for the great recipes.

        Kim Hajjar

  52. Jeanne

    I’m so glad that I happened on your site. I saw your pan pizza at first, but then saw the Polish recipes. I was raised Polish and love watching your video’s.

    I noticed that you haven’t made babka (Polish Easter bread). It took me many years and many recipes combined to make a babka similar to my Babci’s. Even though I watched her and even recorded her voice my babka never turned out. It was so easy for her to make her babka and she filled every baking pan she could find so that everyone in the family could have their own babka for Easter. The problem is that she measured with her hands and fingers. Since she was a farm girl from Krakow she was use to making everything homemade and with the tools she had. This was many, many years ago.

    I have been making my babka, but only one, for a couple of years now, but would love to watch you. You make everything look so easy and your recipes are much easier than most I’ve seen. I do not add rum or any citrus to my recipe, which also has the sugar/flour crumbs on the top. I’d love to hear what your babka is like.

    Thank you for the joy you bring.

    • Jenny

      I don’t have a good recipe for babka because no one in my family made it. But I plan to scour my Polish cookbooks and work on one.

      • Jeanne

        Thank you

      • Bea

        The best babka I have had was made out of

        4 eggs
        225g sugar
        225g margarine
        225g self raising flour or plain flour with 1 teaspoon of baking powder

        Mix all ingredients and bake in a greased 23cm in diameter round tin for 40 min at 160 Centigrates. It always comes out perfectly fine. You can also pour orange juice made from two oranges when the cake is still warm. Enjoy.

    • Wanda

      Hands and fingers is how my Mom baked and cooked, and is basically how I do it. But, I do use a recipe if I haven’t made it before.

  53. Yoli

    Jenny, I have a quick question. Okay to use whole wheat pastry flour? Or half of it?

    • Jenny

      I try to use wwp flour whenever possible, even half & half with a/p but for me it does not work in paczki. I think you would find them too dry.

  54. Emma

    Hi Jenny

    In the recipe you say ‘serve immediately’, but I’m wondering how they go if they’re not eaten until the next day? I have to take a dish into my daughters school for multicultural day, so I’ll need to cook them the night before…

    Thank you.

    • Jenny

      They are still good the next day as long as they are not stored air-tight overnight. You could cover them with foil but not plastic, which would make them soggy. That’s probably why doughnuts are usually kept in a cardboard box.

  55. Liesl

    Hi Jenny,
    I love this recipe and have made it twice now following close instructions, both times however the bottom of the doughnuts formed a slight crust and blackened. In the second attempt I took them out a minute earlier and still there was a crust formation with a blackened bottom. Not sure if anyone else has this issue but I would love to know if there is a way to avoid this?

    • Jenny

      I’m sorry, I simply have no idea why this is happening. The only thing I can think of is that you are using a dark baking pan, which would absorb more heat than a shiny or lighter colored one.

    • Gerry

      If the pan is dark try lowering the oven temp by 25 degrees.

    • KEN

      Check your oven temperature with a store bought thermometer , you oven may be higher than the actual dial setting !

  56. Melissa

    Will this recipe work if I use the best milk on earth without water and msg added to it?? I only use 100% full fat vitamin d milk which right now I have brought down south with me straight from the farm. I wanna make some donuts for church tommorow whic I have never made yet but I have pans and the ability to bake so I wanna try it. I just gotta figure out to fill them cuz I don’t have the fancy tools and bags here… Please let me know if vitamin D milk will work here. Cuz it’s like gold to me and I don’t have much left, I hate to waste it. Thanks.

    • Jenny

      I can only guess since I use 1% milk. I believe it will be fine but since the full fat milk is heavier than mine it might make the dough a little stiffer and hard to beat. If that happens, you can stir it together by hand and just knead it longer, maybe 100-150 turns. To fill them, you can cut a small slit along the side and spoon in your filling with a small (flatter) teaspoon. Good luck!

  57. Laura

    Thanks for recipe, I love this Polish Doughnuts!!

  58. Ralph DeMasi

    Hello Jenny and Thank You for this Paczki recipe.My wife and I enjoyed making them.The texture and flavor match a fried donut.I have been making donuts using the donut pans and most of the recipes never come close to yours,so Thank You so much and we enjoy your videos that make everything so easy and fun to bake.
    Ralph and MaryAnn

  59. L

    Will this recipe still work if I use reduced/low fat milk?

    • Jenny

      My recipe uses 1% milk, which is low fat but 2% will also work.

  60. Ian from Australia

    OMG !!!

    Thanks so much Jenny – they were light, fluffy, and DELICIOUS 🙂

  61. Erika

    These were delicious! I filled some of mine with raspberry jam and some with chocolate buttercream frosting. Thanks for sharing!

  62. Maria Czarzasty

    Great recipe! Thanks to your baking modification pączki returned on our table.
    Dziękuje bardzo. Pozdrawiam Panią from Mississauga.

  63. Mirella

    Jenny, i made this this morning and they were awesome ! My husband loves European doughnut and we tried to fry some in the past ,but they get greasy. I wanted to stay away from fried food and do something healthier like baked some but i was afraid they would be hard . i came across your recipe on you tube and decided to try . I am happy i did , i was amazed on how beautifully they came out, like soft pillows. Thank you for posting ! We love them !!!!

    • Wanda

      That sounds great, my husband of 53 years are off fried foods, so I do every thing else. My question is: What temperature and for how long?

      I have a large wall timer and I am 75 and get distracted and forget I have something on the stove or in the oven, until I hear the smoke alarm go off. Now I take the timer with me while i do other things. Well, it works for me.

      • Jenny

        It’s in steps # 9 and 10 in the recipe. They bake at 375 for 10 minutes.

  64. Carol

    Just made these today for the first time and they came out great!
    I used my homemade blueberry jam and filled some with custard!
    Thanks for a great recipe!

  65. Janis

    Having moved from the Chicago area to Minnesota I have have not been able to find a good paczki. My mom has shipped them to me that last couple years from our favorite bakery. I was hoping to find a baked recipe and I am so glad you posted this one. Thank you!! I cannot wait to try this today,

  66. TVann

    Hi Jenny,
    How long is their shelf life? Should leftovers be put in fridge or left out? Also can you freeze them and/or the dough?

    • Jenny

      To me they are always better the same day but I have kept them, covered, on the counter up to three days. About freezing, I have never frozen mine (they don’t last that long!) but I see a lot of people freeze their paczki so I believe you can but I don’t know about freezing the dough.

      • Bob

        Thanks for the answer. I live alone and bought 5 different fillings but did not want to eat all in one day (well….. I did want to but did not want to be a piggy, lol). Since they have jelly or real fruit fillings I thought maybe I should put them in the frig.

        • Jenny

          I have left mine out on the countertop, covered, for 2-3 days with no problem.

          • Kelly Foti

            3 days covered lightly in plastic wrap 3-4 days..GREAT RECIPE!!! I love it and so does my family!!!

  67. Hannah

    Can the milk be replaced by water for lactose-free. Would soya milk or juice work?

    • Jenny

      Rather than water or juice, I would use soya milk.

  68. Mary Catton

    Hi, Nice to see a baked recipe. Our traditional Polish recipe uses potatoes. Do you know how I could incorporate the potatoes and still bake? Thanks

    • Jenny

      Wow, that’s an interesting question, and one I really don’t know how to answer. If you made a dough using mashed potatoes, it seems like it might be a little heavy for this recipe but if you try it please report back. I have a lot of Polish recipe enthusiasts.

      • Netasha Patywich

        And Ukrainian-Canadian ones

  69. Carol

    Could I substitute butter for the oil? Can’t wait to make these on Fat Tues.

  70. zim

    you are the best
    thank you for teaching that delicious donuts

  71. Steve

    This recipe is superb and very easy.
    Doughnuts are brilliant and I’ll defo make them again.
    Thanks Jenny.

  72. Vafa

    I am Persian and remember as a kid the local sweet shop used to sell your EXACT cream-filled Paczkis which I loved so much.
    After so many years, I am delighted to finally find the recipe from you and try it again. Besides the recipe, your genuine kindness makes it so more pleasant. Thanks a lot and God bless.

  73. angelo

    Jenny Jones,
    You are a blessing to have as a cook book. Thank you for your wonderful recipes.

  74. Darlene Batwinski

    Thank you for your very informative video on Polish Pazcki. I’m going to try these real soon. Also, your Polish pierogi recipe.

  75. Salwa

    Hi many tks for the vidio it is very helpfull I made the donuts yesterday they are very fluffy and tasty .i ll try to see your other videos tks again

  76. Joanna

    Hello, I love your ideas for health cooking, but pączki – we dry in deep hot oil, this what you have done is bułeczki drożdżowe. Big hugs from polish girl 🙂

  77. joleen

    HI Jenny,
    I was making theses donuts, and was at step 9, but the donuts didnt rise even though i left them covered for more than an hour. Is there something I did wrong?

    • Jenny

      There are two possible reasons I can think of. 1) The yeast could be old or expired. Yeast has a short shelf life so I always keep mine in the freezer after it’s opened. 2) The temperature of the milk could have been too hot or too cold. Too hot could kill the yeast. Too cold would keep it from rising (although it might still rise after a number of hours). Even if you didn’t have a warm spot, the doughnuts still should have at least started to rise after an hour. If you still have them, let them keep sitting and they might eventually rise in spite of whatever the problem was. I hope that helps.

  78. decas

    Hello Jenny,
    It came out pretty good, very light and fluffy.
    in 2nd batch i have painted oil on them just before putting in the oven, came out nicely too,
    still different then my mom used to bake.


    p.s. the left over dough can just roll up in your hands then squeeze the ball on the cutting board to make flat enough and add to the rest

  79. decas

    Dear Jenny,

    I find your show quite fascinating. I would like to try some of it.
    I am usually a calm person but there are few things that would effect that.
    Similarly like you like to use 1% milk I like to have as precise measurements as possible.
    I do appreciated to have multilingual / cultural environment as well all kinds of measurement systems, nevertheless i find the imperial measurements not appeal to me as they are unreasonable complicated to scale it.

    Even US cup is not equal US nutrition cup Oz not = fl Oz, it is not so practical to have all that confusion, I prefer to move decimal point to scale the ingredients.
    I usually convert all of it into the metric system as well as calculate bakers percentage, to be able to try in smaller portions, eg. based on 1 egg instead of 4.

    As the internet is available in most of the world and your interesting site….,
    I would like to enclose my conversion table for people with metric heritage for convenience.

    One question does really 7gr of dry yeast in your recipe could be substituted with 7 gram of fresh yeast?

    thank you for the nice videos and shared recipes.

    187.50 gr all purpose flour mąka
    50.00 gr cup sugar cukier
    1.42 gr salt sól
    7.00 gr instant yeast Drożdże suche
    163.33 gr milk 120°F inst/110° fresh mleko
    41.17 gr canola or extra light olive oil olej
    2.00 yolks żółtka
    0.50 tsp vanilla
    31.25 gr flour extra mąka do posypywania

    temp f c
    110.00 43.3
    120.00 48.8
    375.00 190

    1 cup US (cup) in volume Equals:
    0.99 Nutritional Cups (US food labeling)
    0.95 cups Metric (cup)
    0.95 cups Australian (cup)
    1.04 cups Canadian (cup)
    0.83 cups U.K. (cup)
    1.18 cups Japanese (cup)
    1 cup milk = 237 mL (rounded up from 236.58 mL)
    1 cup (8 fl oz) = 245.00 g, gram
    1 cup = 16 tablespoons = 48 teaspoons = 240 ml

    jumbo size chicken egg-s 21g
    extra large size chicken egg-s 19
    large size chicken egg-s 17
    medium size chicken egg-s 15
    small size chicken egg-s 13


  80. Katrin

    I made this today and it’s very very good !!!! 😀 it was so easy, can’t believe it .. taste much better than those deep fried ones cause I hate the oil flavor that those have.

  81. Angeline

    Hi Jenny,
    Happy to share with you the success of this recipe of yours. The donuts were delicious! I half the recipe as I have a small family.

  82. Aunt Saucey

    Made these 2 weeks ago and they were so yummy!!

  83. jack

    Hi Jenny,
    This is my first time baking with yeast. Thanks for the inspiration to cook healthy treats!
    My paczki look beautiful, taste great, and have been well received this evening – but to me they taste a little bit like bread rolls. I had to add a lot of flour to get the dough to form, and even more as I was kneading and rolling – could that be the problem? Any tricks or tips to avoid that issue?
    P.S. – also, i only have a hand mixer but it has dough hooks, so i used those for this recipe. might the regular mixer attachments be better?

    • Jenny

      I don’t think the mixer is the problem but adding a lot of extra flour would dilute the flavor created by the egg yolks and vanilla so if it happens again you could increase the vanilla a little. The soft dough could be from the way you measure. Everyone measures differently. If you sifted your flour before measuring, it would measure less than you need or if you measured the milk a little above the line, that also can make the dough too soft. But even for me, sometimes the dough is perfect and sometimes it’s too soft and I have to add more flour than usual. It just happens with any baking. I guess that’s why the pros measure by weight. Don’t be surprised if you make them the same way again and they turn out perfect.

  84. Ralph DeMasi

    Hello Jenny,loved your video easy to follow.I have been trying to make a baked donut for. Ten years,this looks like the perfect recipe.Jenny,if I substituted cider for the milk and add some apple spice, would it come out like a fried cider donut they sell at the apple orchards?
    Thank You for making my day!

    Ralph DeMasi

    • Jenny

      I have never seen a fried cider doughnut but I’m not sure about eliminating the milk in this recipe, which provides moisture. I have only made this recipe with milk but if you try it please report back.

      • CC

        Hi Jenny,
        You mention buttermilk in the response above, but I don’t see it (or milk+lemon/vinegar:) listed in the ingredients. Could you clarify?
        Thanks, and thanks for the great site & videos!!

        • Jenny

          Thank you for your note. I thought I was replying about my plain baked doughnuts so I have changed my answer accordingly. I must admit I was not expecting the number of questions I receive between these recipes and my videos on youtube so sometimes it’s hard to keep up. Thank you very much for noticing my mistake.

  85. Alexandra

    Would it make a big difference if I used one whole egg instead of two yolks?

    • Jenny

      Most paczki recipes use two or more egg yolks because it’s traditionally a rich-tasting dough. I suppose you could use one egg but you may need more flour. I would suggest making the recipe as is first so you have something to compare to when you make changes.

  86. Kasia

    I am Polish and it isn’t tase and looks like polish doughnuts.

    • iran

      Hello and thank you for the recioes. i am irani . I will try it out today. <3

  87. Shz

    I made thes doughnuts and they are so light and sweet the texture is fabulous! If I doubled the receipe will it make it just as good?

    • Jenny

      I have never doubled the recipe but I think it would double easily and turn out just as good. Please let us know how they turned out.

  88. Beyza


    There is local coffee shop I go, and the owner—who is Polish–make delish Paczki. I tried your recipe today and it turned out PERFECT!! The texture is so soft and the ingredients are just as you described. The only problem I had was with the filling because I thought I was filling them totally, but it turned out they were not filled. I guess that comes with an instinct as you say. Thanks a lot for this recipe!!

  89. Debbie

    I just made these yesterday and this recipe is so easy to follow! I loved the video which helped me create beautiful Paczki donuts. These donuts tasted very good the day of, but I have to tell you that I just ate one and I think they taste even better the next day. I put a glaze over mine but I am still trying to find a glaze recipe like the bakeries use. I filled them with seedless black raspberry jam. Absolutely the best donut I ever made, better than fried. Here in Buffalo, NY they sell these donuts for $1.50 a piece on Fat Tuesday, that’s $18.00 a dozen. I am so glad that I can make these donuts myself now without having to get up at 5:00 a.m. and stand in line for an hour just to buy them. People here in Buffalo go crazy over these donuts. Thank you so much Jenny for sharing your recipe, from one polish girl to another!

    • Jenny

      Thanks for the nice note. You could try the glaze recipe from my “baked doughnuts” and thin it with extra milk if you like.

    • Bob

      Debbie I’m from Buffalo now living in Sarasota Fl. I’m going to try to make these donuts. Have you tried Paul’s Donuts and now does it compare I can’t wait to make them. Thanks Bob

      • Jenny

        I have not tried Paul’s Donuts but I can tell you these are really good.

  90. Ally

    Jenny, I made those for Fat Thursday and they came out perfect! I’m Polish myself and I love your Polish recipes. I’m not a fan of traditional Pączki but your baked version is superb:)

  91. Thao

    Hello Jenny,

    I made these today and they came out amazing! I ran out of vanilla extract so instead I used vanillin sugar. And they smelt amazing! Thank you for the recipe and i will definitely make more of these if occasion calls for!

  92. Darlene

    Awesome video. It is very well put together. There is no doubt i’m going to make these.
    My husband going to love them. U are now in my Pinterest. Thank-u so much.:)

  93. Staci

    Happy Pączki Day!

    I just finished dusting my pączki with sugar and I have to say that this is an absolutely delightful recipe! The pączki are so light and fluffy. Since these were a last minute decision and didn’t have everything on hand, I made smaller pączki. I spooned in about a teaspoon of apricot Solo filling and then pinched them closed. I also used coconut oil and brushed the pączki with melted light Promise spread instead of butter. This recipe is a keeper! Thank you for sharing!

    Growing up the pączki my Baba made didn’t have filling. She fried the dough and tossed in sugar hot out of the grease. So yummy and yeasty.

  94. Lauren

    This is a great recipe!! The only thing I did differently than the recipe was that I mixed the yeast and milk together and let it sit for about 10 mins before mixing it with the other ingredients because I just wanted to make sure the yeast completely dissolved. I figured these would not turn out as well because they weren’t fried but I was very wrong! These are fantastic!!

  95. Lilly

    Excellent recipe! I am polish and my husband is Norweigan and absolutely loved these!!

  96. marlene

    i want to make these for work on tues. if i make them on monday evening, will they keep for the morning? or should i heat them in the morning and then add the filling? thanks

    • Jenny

      Yes, they will keep so you can make them Monday night. I enjoy my paczki just as much the second day but I do not recommend sealing them up air tight with plastic wrap overnight. That’s probably why doughnuts usually come in a box – so they are able to breathe just a little. I cover mine with a cake cover or I put them on a plate and cover with the lid from a large pot. I think you could even keep them in a bowl overnight and cover it tightly with foil. Good luck and I hope they like your treats.

  97. Leslie

    I made these for the healthier alternative for the fried Paczki and they were so good! I am scared of using yeast recipes but these came out perfectly. They were so light and fluffy. I used the custard filling too which was tasty too! Thanks for the great and easy recipe.

  98. Anne

    This was a great recipe! My only complaint is that I barely got 9 out of this, not 12. And I wasn’t rolling it 1/2″ thick, more like 1/4″, so I would have expected to get more, not less.

    • Jenny

      The only thing I can think of is maybe your cutting tool was a little bigger than 2 1/2-inches. And are you re-rolling all the scraps of dough? I’m glad to hear they turned out anyway but let me know how many you get next time. It’s important to me that all my recipes work as expected for everyone.

  99. Ewa

    Jenny, I’m Polish. I love your recipes. Paczki are great. Tomorrow is “Fat Thursday”. Polish people eat on that day many , many paczki :). Mine are rising currently:).I doubled all ingridients. I ‘ve already tested several of your recipes and all of them are wonderful. I love your healthy approach to cooking. Thanks to you I finaly learned how to fry placki ziemniaczane ( patato pancakes) which are not greasy and crepes which are round and smooth. You are so clever in the kitchen. Thank you so much for all your advices. And I ask kindly for more recipes. All the best.

    • Oleska

      Yeah, Tlusty Czwartek today! My donuts are in a making, hope they will turn out yummy. I love the idea of baking instead of frying.

  100. Frankie

    Could the custard be lemon? If so how would you do that? You’re awesome and I am so glad I found your page. Thanks

    • Jenny

      Lemon filling would be awesome! Here’s my recipe for lemon curd…

      3 egg yolks
      2/3 cup sugar
      1 Tbsp. cornstarch
      ½ cup lemon juice
      zest of 1 lemon
      ½ Tbsp. butter

      • Whisk and cook everything except the butter in a small pan until thick, about 5-7 minutes.
      • Stir in butter.
      • Cool uncovered, stirring a few times.

      • Ann

        Jenny, what about chocolate filling? Should i use melted chocolate or chocolate powder to replace the lemon juice?

        Thanks …

        • Jenny

          There is no lemon juice in this recipe so please clarify that part of your question. For a chocolate filling, I just use my recipe for chocolate pudding.

  101. Joanna K-ski

    Hey Jenny! I’m making these now! But no hand mixer so I’m using my muscles for the “high speed 2 minutes” Its so odd… I was watching some of your videos lately as I’m starting a cooking blog and I never realized you were the Jenny I grew up watching on tv! I kept looking at the videos and thinking, do I know this woman? is she a someone I met? I thought… hmm I’m polish, she’s polish maybe we have met! but then I looked up at Jenny Jones! ha I was smiling so much! Missed your shows!

    big hugs!

  102. Teen Jules

    I made the paczki donuts! NOM NOM best ever

  103. Lisa

    Hi Jenny, this recipe was amazing. The doughnut turned out soft and yummy, better than the deep fried ones. Thank you for sharing!

    • Jenny

      I’m so glad to hear it – thanks for letting me know. And Happy Holidays!

  104. will

    I have only instant yeast.Could you tell me what I should do ?

    • Jenny

      Instant yeast is fine for this recipe. I will adjust the printable version to indicate that.

  105. Lisa

    Thank you for the recipe! I will try it out tonight. One question though, I only have instant active dry yeast, will I have to let the dough rest longer before I roll it out?

    • Jenny

      I would do it the same way with any kind of yeast. I used to think that a 10-minute rest only worked with this RapidRise yeast but I’m finding that with any yeast, the 10-minute rest still works. Let me know how they turn out.

  106. Frawla

    Hi .. I made them few hours ago
    and they are so soft like marshmallow and so yummy
    I was wondering if I can use the dough for other recipes
    thank you so much for sharing 🙂

    • Jenny

      I never thought of using this dough for another recipe, except maybe plain baked doughnuts with no filling. You could roll them in cinnamon sugar at the end.

  107. danuta

    jenny it good to have someone to help me cook polish food thank you love them all

  108. tosmum

    I made these today. Yummy Yummy! Thank you!

  109. yew2oob

    Hi Jenny. I made these today for the first time and they turned out great! The taste is similar to a regular jelly donut, but much lighter since there’s no greasiness from frying. Thanks for sharing the recipe.

  110. Jennie Baez

    I made these doughnuts and they came out soft like pillows. Thanks Jenny for such a wonderful recipe. I can’t wait for your new cookbook.

  111. Meshellibel82

    This is a great recipe! I make donuts as my job; and I hate bringing home the donuts for my family because they are so unhealthy, this is a great healthier alternative that I can actually involve my kids with the preparation. Thank you!

  112. Shirley

    Hello and thank you for the recipes. They all look good. I copied the 2 baked donut recipes. It’s so hard to find one, everything seems to be deep-fried,and we try to eat healthy too. I will try them and let you know how they turned out. They’re especially nice now, with Lent coming. Thank you so much again, and keep cooking!! The pictures are very appetizing!!!

    • Bernie

      I make 9 only should I double the 1-1/2 cup of flour, correct me . I really love it.. Jenny thank- you very must …

      • Jenny

        I would not double the flour unless you double the entire recipe. You could try using the original recipe and rolling the dough a little thinner or using a slightly smaller circle to cut. Even when I bake, sometimes I make 12 and at other times I make 10 or 11.

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