Soft Polish Pączki (Jelly-Filled Donuts You Can Make at Home)
- Sarah Smith
- 6 days ago
- 3 min read
These Polish Pączki are soft, fluffy jelly-filled donuts dusted with powdered sugar for the ultimate bakery-style treat at home. Traditionally made for Fat Tuesday, this authentic pączki recipe delivers rich, pillowy donuts with a sweet filling and golden exterior. If you enjoyed the cozy flavors of Hungarian Lángos, Venezuelan Quesillo or Tanghulu you'll love exploring more global comfort foods in our World Flavors Recipes hub. These homemade jelly donuts are the perfect next addition to your baking lineup."
Why You’ll Love This
Ultra-soft, fluffy donuts with a rich, tender crumb
Classic Polish bakery-style treat made at home
Perfect for Fat Tuesday, holidays, or weekend baking
Customizable with jelly, custard, or cream fillings
Beautiful, bakery-worthy results
Recipe Card
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 5 minutes
Servings: 10–12 donuts
Nutrition Information
(Per Serving – Estimated)
Calories: 310
Protein: 6g
Carbohydrates: 42g
Fat: 14g
Fiber: 1g
Sugar: 12g
Sodium: 180mg
Ingredients
3 cups all-purpose flour (375 g)
¼ cup sugar (50 g)
2¼ teaspoons active dry yeast (7 g)
¾ cup warm milk (180 ml)
3 egg yolks
¼ cup unsalted butter, melted (60 g)
1 teaspoon vanilla extract (5 ml)
½ teaspoon salt (3 g)
Oil for frying (about 3 cups / 720 ml)
Filling & Topping:
½ cup fruit jam (strawberry, raspberry, or plum) (120 g)
Powdered sugar for dusting
Instructions
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Add egg yolks, melted butter, and vanilla; mix well.
Stir in flour and salt to form a soft dough.
Knead for 6–8 minutes until smooth and elastic.
Cover and let rise in a warm place for 1–1½ hours until doubled in size.
Roll the dough to about ½-inch thickness and cut into rounds.
Place on a tray, cover lightly, and let rise again for 20–30 minutes.
Heat oil to 350°F (175°C).
Fry donuts 1–2 minutes per side until golden brown.
Remove and drain on paper towels.
Once slightly cooled, fill with jam using a piping bag.
Dust with powdered sugar and serve warm.
Tips & Variations
Don’t overheat the oil—too hot will brown outside before cooking inside
Use egg yolks (not whole eggs) for richer, softer dough
Fill with custard, chocolate, or lemon curd for variety
Roll in sugar instead of powdered sugar for a classic finish
Let donuts cool slightly before filling to prevent leaks
Make-Ahead & Storage
Dough can be made ahead and refrigerated overnight
Bring the dough to room temperature before shaping
Best enjoyed fresh the same day
Store leftovers in an airtight container for up to 2 days
Reheat briefly to restore softness
FAQ
What are pączki?
Pączki are traditional Polish donuts, typically filled with jam or cream and enjoyed especially on Fat Tuesday.
Why are pączki richer than regular donuts?
They use egg yolks and butter, giving them a softer, richer texture.
Can I bake pączki instead of frying?
You can, but frying gives the authentic light, fluffy interior and golden crust.
What filling is traditional?
Plum jam (powidła) is classic, but raspberry and strawberry are also popular.
Final Thoughts
Polish pączki are the kind of cozy, bakery-style treat that feels special every time you make them. Soft, rich, and filled with sweet jam, they bring a touch of tradition and indulgence to your kitchen. Whether you’re preparing for Fat Tuesday or just craving homemade donuts, this recipe is a beautiful addition to your growing Eastern European collection.
