Meta Info
Servings: 10–12 paczki
Total Time: 1 hour 40 minutes
Difficulty: Medium
Calories per Serving: ~210
Macros (approx.): Protein 5g | Carbs 32g | Fat 6g | Fiber 1g
Introduction
Paczki (pronounced pownch-key) are a beloved Polish donut traditionally enjoyed on Fat Thursday—the last indulgent celebration before Lent. Rich, soft, and usually deep-fried, classic paczki are filled with jam or cream and dusted with powdered sugar for that irresistible finish.
This baked paczki recipe delivers all the nostalgic comfort and fluffy texture you crave, but with a lighter twist. By baking instead of frying, you get a homemade paczki that’s easier on calories while still tasting indulgent, warm, and bakery-worthy. Perfect for special occasions, family traditions, or anytime you want a comforting treat without the heaviness.
If you’ve ever wanted to make paczki at home but felt intimidated, this recipe walks you through it step by step—simple, satisfying, and absolutely worth it.
Look at the Recipe
- Soft, pillowy donuts with a tender crumb
- Baked instead of fried for a lighter finish
- Perfectly filled with jam or cream and dusted with sugar
Ingredients Needed
For the Dough
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons active dry yeast (or 1 packet)
- ¾ cup whole milk, warm (not hot)
- 3 tablespoons vegetable oil
- 2 large egg yolks
For Filling & Topping
- Jam or cream filling of choice (raspberry, strawberry, custard, or vanilla cream)
- Confectioners’ sugar, for dusting
How to Make Our Baked Paczki
-
Activate the yeast
In a small bowl, combine the warm milk and yeast. Let sit for 5–7 minutes until foamy. -
Mix the dough
In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, vegetable oil, and egg yolks. Mix until a soft dough forms. -
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 60 minutes or until doubled in size. -
Shape the paczki
Punch down the dough and roll it out to about ¾-inch thickness. Cut rounds using a biscuit cutter. -
Second rise
Place rounds on a parchment-lined baking sheet, cover lightly, and let rise again for 20 minutes. -
Bake
Preheat oven to 375°F (190°C). Bake for 12–15 minutes until lightly golden. -
Fill & finish
Once cooled slightly, fill with jam or cream using a piping bag. Dust generously with confectioners’ sugar before serving.
Storage & Serving Suggestions
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate filled paczki for 3–4 days.
- Serve warm with coffee, tea, or as part of a holiday breakfast spread.
- Best enjoyed fresh, but can be reheated briefly in the microwave.
Tips & FAQs
Can I fry these instead of baking?
Yes, but this recipe is designed for baking to keep it lighter and less greasy.
What’s the best filling for paczki?
Traditional fillings include raspberry jam, rose jam, or vanilla custard—but any thick filling works.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough overnight after the first rise and bake the next day.
How do I keep them soft?
Avoid overbaking and store with a piece of parchment paper to retain moisture.
Final Thoughts
These Baked Paczki are proof that you don’t have to deep-fry to enjoy a rich, comforting tradition. Soft, lightly sweet, and filled with nostalgia, they’re perfect for celebrating culture, family, and simple homemade joy. Whether it’s Fat Thursday or just a cozy weekend, this recipe brings bakery magic straight to your kitchen—one fluffy bite at a time.
