Ingredients
For the dough:
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 3 cups all-purpose flour (plus more for dusting)
- ¼ tsp salt
- 2 large egg yolks
- 1 whole egg
- ⅓ cup unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for traditional flavor)
For filling & topping:
- Fruit preserves or jam (e.g., raspberry, strawberry, rosehip, plum)
- 2 tbsp melted butter (for brushing after baking)
- Granulated sugar or powdered sugar (for dusting)
Instructions
1. Activate the yeast:
In a small bowl, mix warm milk with 1 tablespoon of sugar and sprinkle in the yeast. Let it sit for 5–10 minutes until foamy.
2. Make the dough:
In a large bowl, whisk together flour, remaining sugar, and salt. Add egg yolks, whole egg, vanilla, lemon zest (if using), and the activated yeast mixture. Mix until a shaggy dough forms.
3. Knead:
Add softened butter and knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook.
4. First rise:
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
5. Shape the pączki:
Punch down the dough and roll it out to about ½ inch thickness. Use a 2½ to 3-inch round cutter to cut out circles. Re-roll scraps and repeat. Place them on a baking sheet lined with parchment paper.
6. Second rise:
Cover the rounds lightly and let them rise again for 30–45 minutes until puffy.
7. Bake:
Preheat oven to 375°F (190°C). Bake the pączki for 8–10 minutes or until lightly golden on top. Do not overbake.
8. Finishing touches:
Brush the warm donuts with melted butter and roll in granulated sugar or dust with powdered sugar. Let cool slightly.
9. Fill:
Once cooled, use a piping bag fitted with a round tip to inject jam or preserves into the side of each donut.
Serve fresh and enjoy with a cold glass of milk or a warm cup of tea! 🫖🥛
Would you like a version with a custard or cream filling too?