Paczki - Traditional Polish Donuts

Introduction

Paczki (pronounced “POONCH-kee”) are deep-fried Polish donuts that have achieved legendary status both in Poland and Polish-American communities. These rich, filled pastries are distinguished by their generous size, soft texture, and traditional fruit or cream fillings. While enjoyed year-round in Poland, paczki have become especially associated with Fat Thursday (Tłusty Czwartek), the last Thursday before Lent, when millions of these golden treats are consumed across Poland and in Polish communities worldwide.

History and Cultural Significance

The tradition of paczki dates back to the Middle Ages in Poland, originally developed as a way to use up lard, sugar, eggs, and fruit before the fasting period of Lent. The name comes from the old Polish word “pąk,” meaning “bud,” referring to the round shape that resembles a flower bud.

Fat Thursday became the designated day for consuming paczki in the 16th century, transforming into a national celebration of indulgence before the Lenten sacrifice. In pre-war Poland, this tradition was so important that bakeries would begin preparing paczki days in advance, with some working through the night to meet demand.

The tradition continued even during difficult periods of Polish history. During communist times, people would queue for hours to buy paczki on Fat Thursday, making it a symbol of Polish cultural resilience. Today, it’s estimated that over 100 million paczki are consumed in Poland on Fat Thursday alone.

In the United States, Polish-American communities, particularly in cities like Chicago, Detroit, and Milwaukee, have maintained this tradition with equal enthusiasm. Many American bakeries now offer paczki, though they often call the day “Paczki Day” rather than Fat Thursday.

Traditional Recipe

Ingredients for the Dough:

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
4 egg yolks
1/4 cup butter, softened
2 tablespoons rum or brandy
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 teaspoon salt
Vegetable oil for frying

For the Filling:

Rose hip jam (traditional)
Plum jam (powidła)
Strawberry jam
Bavarian cream
Chocolate custard
Advocaat (egg liqueur) cream

For Finishing:

Granulated or powdered sugar
Orange or lemon glaze (optional)

Preparation:

Activate yeast: Combine warm milk, yeast, and a pinch of sugar. Let stand 10 minutes until foamy.
Make dough: In a large bowl, mix flour, sugar, and salt. Add yeast mixture, egg yolks, softened butter, rum, vanilla, and lemon zest. Knead for 10-12 minutes until smooth and elastic. The dough should be soft and slightly sticky.
First rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5-2 hours until doubled in size.
Shape: Punch down dough and roll out to about 3/4 inch thickness on a floured surface. Cut circles using a 3-inch round cutter. Place on floured baking sheets.
Second rise: Cover and let rise for 30-45 minutes until puffy and nearly doubled.
Fry: Heat oil to 350°F (175°C) in a deep pot or fryer. Fry paczki 2-3 at a time, about 2-3 minutes per side until golden brown. The pale ring around the middle should remain visible. Drain on paper towels.
Fill: Once cooled slightly, use a piping bag with a long tip to fill paczki with your choice of jam or cream. Insert the tip into the side and gently squeeze until you feel slight resistance.
Finish: Roll in granulated sugar, dust with powdered sugar, or glaze while still warm.

Regional Variations

Poland’s different regions have their own paczki traditions:

Kraków Style: Filled with rose hip jam (especially from wild roses), considered the most traditional filling.

Warsaw Style: Often filled with advocaat cream or plum jam, slightly larger in size.

Poznań Style: Features a distinctive orange glaze instead of sugar coating.

Berlin-Style (Berliner): Though technically German, this variation is popular in western Poland, often filled with plum jam without alcohol in the dough.

American-Polish Style: Larger, with various modern fillings like Boston cream, Nutella, or fruit custards.

Serving Suggestions

Paczki are best enjoyed fresh and warm, ideally within hours of frying. Traditional accompaniments include:

Hot coffee: Essential for balancing the sweetness
Hot chocolate: Popular with children
Tea: Black tea or herbal infusions
Champagne or sparkling wine: For celebratory occasions

Paczki are typically eaten with hands, though napkins are essential. Many Poles believe the first bite should reveal the filling, demonstrating proper filling technique by the baker.

Tips for Perfect Paczki

Temperature control: Maintain oil at 350°F. Too hot and they brown before cooking through; too cool and they absorb oil.
Don’t overcrowd: Fry only 2-3 at a time to maintain oil temperature.
Watch the ring: A pale ring around the middle indicates perfect frying - the traditional mark of authentic paczki.
Proper rising: Don’t skip or rush the rising times. Well-risen dough creates lighter paczki.
Fresh filling: Use quality jam or make your own custard for the best flavor.
Timing: Fill paczki just before serving for the best texture.
Storage: Best eaten same day, but can be kept 1 day in an airtight container.

The Fat Thursday Tradition

Fat Thursday (Tłusty Czwartek) is one of Poland’s most beloved food holidays. Bakeries open early and stay open late, with lines stretching down the street. Office workers bring boxes to share with colleagues. Schools sometimes give children paczki as treats. The average Pole consumes 2-3 paczki on this day, though enthusiasts may eat many more.

The tradition serves as the last hurrah before Lent, when traditionally, Poles would give up sweets and rich foods. Even in modern, less religious Poland, Fat Thursday remains a cherished cultural event.

Modern Innovations

Contemporary bakers have expanded the paczki repertoire:

Gourmet fillings: Salted caramel, pistachio cream, lemon curd, passion fruit
Vegan paczki: Made without eggs or dairy
Baked paczki: Healthier oven-baked versions
Savory paczki: Experimental versions with cheese or meat fillings
Mini paczki: Bite-sized versions for parties
Decorated paczki: Elaborate glazes and toppings

Where to Find in Bay Area

During Fat Thursday, many Polish bakeries and restaurants in the Bay Area prepare special batches of paczki. Some American donut shops have also adopted the tradition. Polish delis often take advance orders for this special day. Fresh paczki can sometimes be found year-round at established Polish bakeries.

Paczki vs. American Donuts

While paczki may resemble American donuts, they’re distinctly different:

Richer dough: Contains more eggs, butter, and sometimes alcohol
Filling placement: Filled after frying, not before
Size: Generally larger and more filling
Texture: Denser, more brioche-like interior
No hole: Always round and solid, never with a hole
Traditional fillings: Rose hip jam and plum jam are distinctly Polish

Paczki represent Polish culinary tradition at its most joyful - a celebration of community, heritage, and the simple pleasure of exceptional pastry. Whether enjoyed on Fat Thursday or any day of the year, these golden treats connect us to centuries of Polish baking tradition and the enduring importance of celebrating life’s sweet moments.

Paczki