Pączki

Pączki are Poland’s glorious Fat Thursday doughnuts — rich, golden, egg-and-butter-enriched yeast dough, filled with rosehip jam and finished with a snowy glaze or a dusting of sugar. They are the pride of Polish bakeries, especially on Tłusty Czwartek, when Poles queue around the block and eat them by the dozen. The best pączki are feather-light, barely sweet, and hiding a molten fruit heart — a world away from heavy American doughnuts.

Why this recipe works: The dough is enriched with egg yolks, butter, and a little spirit (traditionally a splash of vodka or rum) — the alcohol inhibits gluten development, keeping the dough tender and helping it absorb less oil when fried. The filled doughnuts are fried at a moderate temperature until deep golden, then filled with rosehip jam and glazed. The result is a light, tender, fragrant doughnut that practically floats.

Key ingredients

• Flour, yeast, and milk: the dough base.
• Egg yolks and butter: the richness.
• A splash of vodka or rum: the secret to tender, less-greasy doughnuts.
• Rosehip jam (or your favorite jam): the classic filling.
• Powdered sugar or glaze: the finish.

Tips for perfect pączki

Knead the dough until silky and let it rise until doubled — enriched doughs need patience. Roll and cut into rounds, let them proof again until puffy, then fry at 350°F in batches, turning once, until deep golden on both sides, about 3 to 4 minutes total. Drain well. Fill with a pastry bag and rosehip jam, then glaze or dust with sugar. Eat the same day — pączki are at their peak within hours.

Variations and storage

Fill with plum jam, custard, or chocolate, or add a spoonful of orange zest to the dough. Pączki are best fresh; any leftovers keep 1 day in a sealed container, though they will not be as light. The dough freezes well — fry from frozen, adding a minute.

Eastern European recipes →