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Tender Polish filled doughnuts with a golden, lightly crisp shell and a rich, buttery crumb. Fill them with raspberry or rose-petal jam, then finish with a snowy veil of confectioners' sugar.
AI-generated image
AI-generated image
A rich, lightly sweetened yeast dough produces a soft, aromatic interior, while a short rest after shaping helps the pączki puff evenly in the oil. A moderate frying temperature browns the outside before the center dries out.
Store filled pączki in a covered container at room temperature for up to 2 days. For the best texture, do not refrigerate unless the filling is perishable.
Warm one pączek in the microwave for 8 to 10 seconds, or heat in a 150°C oven for 5 minutes. Do not overheat, as the filling can become very hot.
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