Baked Paczki are a lighter, oven-friendly version of the beloved Polish donuts traditionally enjoyed on Fat Thursday or Fat Tuesday. These pillowy treats are typically filled with jam, custard, or lemon curd and rolled in sugar for a sweet finish. Unlike their deep-fried counterparts, baked paczki offer the same indulgent flavor and soft texture with less oil and mess. Perfect for celebrations or cozy weekends, this recipe delivers golden, fluffy donuts that are easy to make and even easier to love.
Ingredients
For the Dough:
- 1½ cups warm milk (about 110°F)
- 1½ tbsp active dry yeast
- ⅓ cup unsalted butter, softened
- ¼ cup granulated sugar
- 2 large eggs
- 4 egg yolks
- 2 tbsp brandy (optional, for flavor and tenderness)
- 1 tsp salt
- 5–6 cups all-purpose flour
For the Filling:
- 1 cup smooth jam, custard, or lemon curd
For the Coating:
- 3 tbsp melted butter
- ½ cup granulated sugar or powdered sugar
👩🍳 Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until foamy. This ensures the yeast is alive and ready to help your dough rise.
2. Cream Butter and Sugar
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy. This step adds air to the dough, making it lighter.
3. Add Eggs and Flavorings
Add the eggs, egg yolks, brandy, and salt to the butter mixture. Beat until well combined and slightly frothy.
4. Combine Wet and Dry Ingredients
With the mixer on low, add the yeast mixture in three additions, alternating with flour until you reach 5 cups. Switch to dough hooks as the dough begins to form. Knead on medium speed for 5–7 minutes, adding more flour as needed until the dough is soft and slightly sticky but not runny.
5. First Rise
Cover the bowl with a damp towel and let the dough rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size.
6. Shape the Paczki
Turn the risen dough onto a floured surface and knead briefly. Roll out to ½-inch thickness and cut into 3-inch rounds using a cookie cutter. Re-roll scraps as needed.
7. Second Rise
Place the rounds on a parchment-lined baking sheet. Cover lightly with a towel and let rise for 30–45 minutes, until puffy and nearly doubled.
8. Bake the Paczki
Preheat your oven to 375°F (190°C). Bake the paczki for 7–9 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Avoid overbaking to keep them soft.
9. Fill the Paczki
Let the donuts cool for about 5 minutes, then use a piping bag fitted with a Bismarck tip to fill each paczek with 1–2 tbsp of jam or custard. Insert the tip into the side and gently squeeze as you withdraw.
10. Coat the Paczki
While still warm, brush each donut with melted butter and roll in granulated sugar. If using powdered sugar, wait until completely cool to prevent melting into a glaze.
🌟 Tips & Variations
- Flavor Boost: Add a splash of vanilla or almond extract to the dough for extra depth.
- Jam Choices: Raspberry, plum, rosehip, or apricot jam are traditional favorites.
- Custard Option: Make a simple custard with milk, sugar, cornstarch, and egg yolk for a creamy filling.
- Make Ahead: Prepare the dough a day in advance and refrigerate overnight. Let it come to room temp before shaping.
- Storage: Best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Reheat briefly in the oven to refresh.
- Freezing: Freeze unfilled paczki for up to 1 month. Thaw and fill before serving.
These baked paczki are a celebration of tradition with a modern twist—less oil, more ease, and all the joy. Want to try a chocolate-filled version or a citrus glaze next? I’ve got plenty of sweet ideas to keep the party going.