Authentic Polish Paczki Recipe

Name: Authentic Polish Paczki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 egg yolks (or six whole eggs, see note); 1 teaspoon salt; 2 (1/4 ounce) packages active dry yeast; 1/4 cup warm water; 1/3 cup room temperature butter; 1/2 cup sugar; 4 1/2 cups flour; 1/3 cup rum or 1/3 cup brandy; 1 cup scalded whipping cream; 1 1/2 1 1/2 cups cooked apples or 1 1/2 cups poppy seed filling; oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)

Servings: persons

12 egg yolks (or six whole eggs, see note)
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1/3 cup room temperature butter
1/2 cup sugar
4 1/2 cups flour
1/3 cup rum or 1/3 cup brandy
1 cup scalded whipping cream
1 1/2 1 1/2 cups cooked apples or 1 1/2 cups poppy seed filling
oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)

1
Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
2
Soften yeast in warm water.
3
Cream butter, add sugar to it gradually, beating until fluffy.
4
Slowly beat in the softened yeast.
5
Stir one fourth of the flour into the yeast mix.
6
Add rum/brandy and half of the cream.
7
Beat in another fourth of the flour.
8
Stir in remaining cream.
9
Beat in half of the remaining flour and then the egg yolk mixture.
10
Beat for 2 minutes.
11
Gradually beat in the remaining flour until the dough blisters.
12
Cover the bowl with plastic wrap.
13
Set in a warm place to rise.
14
When it has doubled in bulk, punch it down.
15
Cover and let rise again until doubled.
16
Punch it down again.
17
Roll dough on a floured surface to about 3/4 inch thickness.
18
Cut out 3 inch rounds using a cookie cutter or glass.
19
Put 1 tablespoon of filling in the center of half the circles.
20
Brush the edges with water.
21
Top with the remaining rounds.
22
Seal the edges very well.
23
Cover the paczki on a floured surface.
24
Let rise about 20 minutes.
25
Deep fry in the hot fat until they are golden brown on both sides.
26
Sprinkle with powdered sugar or drizzle with honey.

1378

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 egg yolks (or six whole eggs, see note), 1 teaspoon salt, 2 (1/4 ounce) packages active dry yeast, 1/4 cup warm water, and more.

Yes, Authentic Polish Paczki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Polish Paczki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions