Baked Paczki (Polish Donuts)

Prep Time: 35 minutes
Rising Time: 2 hours 15 minutes (split into two rises)
Bake Time: 12–14 minutes
Total Time: Approximately 3 hours

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Intensity Profile (1–5 scale)

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Why Bake Paczki?

Traditional Polish paczki are yeast-rich, eggy, and boozy (a splash of vodka or grain alcohol prevents oil absorption). Baked paczki swap the alcohol for a longer, colder second rise and a higher oven temperature. The result? A donut with a crisp, browned exterior and a cotton-soft inside that won’t leave you greasy. Perfect for Tłusty Czwartek (Fat Thursday) or any day you crave a Polish pastry without the fryer.

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Ingredients

For the Dough (Sponge Method)

• 1 cup (240ml) whole milk, warmed to 110°F (43°C)

• 2 ¼ teaspoons (1 packet) active dry yeast

• 1 tablespoon granulated sugar (for the sponge)

• 3 ½ cups (440g) all-purpose flour, divided

• 3 large egg yolks, room temperature

• 1 large whole egg, room temperature

• ½ cup (100g) granulated sugar (for the dough)

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ¼ cup (56g) unsalted butter, very soft but not melted

• 1 tablespoon dark rum OR 1 teaspoon rum extract (optional, for traditional flavor)

For the Fillings (Choose one or mix)

• ¾ cup rosehip jam (classic Polish) OR raspberry jam

• ¾ cup pastry cream (see recipe notes for quick version)

• ¾ cup lemon curd (for a bright twist)

For Topping

• ½ cup powdered sugar for dusting

• (Optional) Zest of 1 orange mixed with the sugar

For Egg Wash

• 1 egg yolk + 1 tablespoon milk, beaten

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Equipment

• Stand mixer with dough hook

• Baking sheet (12×17 inches or similar)

• Parchment paper

• 3-inch round biscuit cutter or drinking glass

• Pastry bag with a Bismarck tip (#230) or a small piping tip

• Kitchen scale (recommended for flour)

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Instructions: Step by Step

Phase 1: Make the Sponge (10 minutes, 15 minutes resting)

1. In the bowl of a stand mixer, whisk together the warm milk (110°F), yeast, and 1 tablespoon sugar. Let sit for 5–10 minutes until foamy and smells like bread. (If not foamy, your yeast is dead—start over.)

2. Add 1 cup (125g) of the flour to the milk mixture. Stir gently with a spatula just to combine. Cover the bowl with a kitchen towel and let rest for 15 minutes. The sponge will bubble slightly.

Phase 2: Make the Dough (15 minutes active)

3. To the sponge, add the egg yolks, whole egg, remaining ½ cup sugar, vanilla, salt, and rum (if using). Mix on low speed with the dough hook until combined—about 30 seconds.

4. Gradually add the remaining 2 ½ cups (315g) of flour while mixing on low. Once incorporated, increase speed to medium-low and knead for 5 minutes. The dough will be sticky but should pull away from the sides.

5. With the mixer running, add the soft butter 1 tablespoon at a time, waiting for each to incorporate before adding the next. After all butter is in, knead for another 5–7 minutes. The dough should be smooth, elastic, and slightly tacky to the touch (like a Post-it note). If it’s too sticky to handle, add flour 1 tablespoon at a time—but go easy.

Phase 3: First Rise (1 to 1.5 hours, low intensity)

6. Shape the dough into a ball and place it in a lightly oiled large bowl. Cover tightly with plastic wrap (or a damp towel) and let rise in a warm, draft-free spot (75–80°F is ideal) until doubled in size—about 1 to 1.5 hours.

Intensity note: This is a “set a timer and walk away” step. Do not rush it.

Phase 4: Shape the Paczki (10 minutes, medium intensity)

7. Punch down the dough gently (don’t beat it—you want to keep some air). Turn it out onto a lightly floured surface.

8. Roll the dough to ½-inch thickness. Using a 3-inch cutter, cut out rounds. Reroll scraps once (gently) and cut more. You should get 12 rounds.

9. Place the rounds 2 inches apart on a parchment-lined baking sheet. They will spread.

Phase 5: Second Rise (45–60 minutes, very low intensity)

10. Cover the baking sheet loosely with plastic wrap (spray the wrap with nonstick spray so it doesn’t stick to the rising dough). Let rise in a warm spot until the paczki are puffy and almost doubled—about 45–60 minutes. They should jiggle slightly when you shake the pan.

Pro tip: For a richer, more traditional flavor, let them rise in the refrigerator overnight (8–12 hours). Bring to room temperature for 30 minutes before baking.

Phase 6: Bake (12–14 minutes, high intensity—watch closely!)

11. Preheat oven to 375°F (190°C) with a rack in the middle position.

12. Gently brush each risen paczek with the egg wash (yolk + milk), being careful not to deflate them.

13. Bake for 12–14 minutes until deep golden brown on top and a toothpick inserted into the side comes out clean. Rotate the pan halfway through.

14. Transfer to a wire rack. Let cool completely before filling. (Warm donuts will melt your filling into a puddle.)

Phase 7: Fill and Finish (10 minutes, low intensity)

15. Once cool, whisk together the powdered sugar and orange zest (if using) in a shallow bowl.

16. Transfer your chosen filling to a pastry bag fitted with a Bismarck tip (long and narrow). Insert the tip into the side of each paczek and squeeze gently until you feel the donut puff slightly—about 1 tablespoon per donut.

17. Dust generously with the powdered sugar mixture. Serve the same day for best texture.

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The Last of the Recipe: Storage, Freezing & Revival

Counter storage: Baked paczki are best within 6 hours. Store unfilled, in an airtight container, for up to 1 day. (Fill just before serving.)

Refrigeration: Not recommended—the starch retrogrades and becomes gummy.

Freezing (unfilled, un-dusted): Wrap each baked, cooled paczek tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

To revive frozen paczki: Unwrap and place on a baking sheet. Warm in a 300°F oven for 5–7 minutes or until soft. Let cool, then fill and dust.

Leftover filled paczki: Honestly? They’ll be slightly sad. But you can slice them in half and toast them like a donut bun. Spread with extra jam. No judgment.

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Nutrition Information (per 1 baked paczek with rosehip jam)

Calculated using standard ingredients. Does not include optional glaze or extra sugar.