germaneasy

Polish doughnuts (Pączki)

Name: Polish doughnuts (Pączki)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 10 g Yeast; 1 tsp Caster Sugar; 1 tablespoon Flour; 125 ml Milk; 7 Egg Yolks; 15 g Sugar; 10 g Caster Sugar; 1 tsp Vanilla Extract; 500 g Flour; 200 ml Double Cream; 15 g Butter; 125 ml Jam; 10 g Ground Almonds; For frying Oil; 75 g Icing Sugar; Juice of 1/2 Lemon; Dash Almond Essence; 50 g Almonds

A classic Polish dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Polish Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/polish-doughnuts

Ingredients

10 gYeast
1 tspCaster Sugar
1 tablespoonFlour
125 mlMilk
7Egg Yolks
15 gSugar
10 gCaster Sugar
1 tspVanilla Extract
500 gFlour
200 mlDouble Cream
15 gButter
125 mlJam
10 gGround Almonds
For fryingOil
75 gIcing Sugar
Juice of 1/2Lemon
DashAlmond Essence
50 gAlmonds

Instructions

01
To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk. Set aside in a warm place for 30 minutes.
02
For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
03
Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, mix thoroughly, then add a pinch of salt and the leaven. Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
04
When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.
05
Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
06
Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C – if you don’t have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.