Baked Donuts – Paczki Pieczone – Recipe #140


  • 3/4 cup warm milk (180 ml)
  • 1 tsp active dry yeast
  • 1/4 cup sugar (50g)
  • 1/4 cup melted butter (55g)
  • 6 egg yolks
  • 1/2 tablespoon brandy, rum, vodka or vinegar
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1/2 cup Icing sugar (60g)
  • 2 tbs Lemon juice
  • Jam of your choice


  1. Add yeast to warm milk, stir to dissolve and set aside. 
  2. After 5 minutes add flour, salt and sugar to a bowl of your stand mixer  fitted with the dough attachment and mix it for about 30 seconds.
  3. Add vanilla extract, egg yolks, melted butter, vinegar and milk and yeast mixture and Knead until smooth and elastic, around 5 minutes.
  4. Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours. 
  5. Line your baking sheet with a parchment paper and spray with a nonstick spray. 
  6. Transfer the dough onto lightly floured surface. Roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. 
  7. Arrange your donuts on prepared baking sheet, leaving space to rise. Butter the tops, cover with a plastic wrap.
  8. let rounds rise until doubled in bulk, 30 minutes or longer. 
  9. Bake in preheated oven to 180C/350F for 20 to 25 minutes, until golden.
  10. Let them cool on the wired rack before icing.
  11. Using a pastry bag, squeeze in a dollop of the filling of choice and glaze with icing sugar glaze or dust with icing sugar.
  12. You can freeze paczki before or after baking.


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4 thoughts on “Baked Donuts – Paczki Pieczone – Recipe #140”

  • Hi Ania, I’m in the Detroit area. We have a Polish community here and Fat Tuesday is Paczki Day. All people know Paczki’s here in this area 🙂

    Thanks for sharing your recipe.

    • You are very welcome 🙂 Here in Toronto most of the people are asking what do I mean by Fat Thursday, well unless they are Polish :)))

  • Finally, an authentic paczki that is not super sized! I WILL be making this recipe for Fat Tuesday. Can’t wait. Thanks, Ania, for keeping it real! 🙂

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