Total Time
Prep 45 mins
Cook 14 mins

I slightly adapted this recipe from Fleischmann's bread world site. Prep time does not include rise time. Paczki, pronounced POHNCH-key, are Polish doughnuts traditionally deep fried and eaten to celebrate Fat Tuesday (Mardi Gras). This flavorful baked version is prepared without the hassle of deep frying.

Ingredients Nutrition


  1. Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
  2. Heat milk, butter and honey until very warm (120° to 130°F). Add to flour mixture with rum, egg yolks and egg; beat 1 minute at low speed.
  3. Increase speed to medium and beat 2 minutes.
  4. Stir in enough remaining flour to form a soft dough.
  5. Knead on a lightly floured surface until smooth and elastic, about 3 to 4 minutes.
  6. Cover and let rest for 10 minutes.
  7. Roll dough out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch cookie or biscuit cutter, to cut out as many rounds as possible.
  8. Place rounds about 2 to 3 inches apart on parchment lined or lightly greased baking sheets. Re-roll and cut remaining dough.
  9. Cover and let rise in a warm, draft free place 45 minutes to 1 hour, until doubled in size.
  10. Preheat oven to 375°F.
  11. For glaze, mix honey and melted butter; set aside.
  12. Bake 10 minutes. Brush glaze over packzi and continue baking for 2 to 4 minutes until light golden brown. If desired, brush again with any remaining glaze.
  13. Let cool slightly, then dust or roll in sugar or powdered sugar.
  14. Fillings:.
  15. Fruit or custard: Use a knife to cut a small slit in side of paczki. Use a small spoon (or pipe with pastry tip and bag) to insert a heaping teaspoonful. (vanilla rum custard or pudding is amazing!).
  16. Chocolate: Use your finger to gently poke a small hole in side of paczki and insert 1 teaspoon chocolate chips into center of paczki while still warm.
Most Helpful

Although these are not the same as the original, as a staunch Michigander paczki enthusiast, I thought that they were fantastic. I am living in Iowa right now, a land where not a packzi can be found. I made them today in order to explain why I was so lamentful about the lack of a food that most Americans cannot pronounce to my friends living here, and now they understand. Five stars for the persuasive and lovely recipe. I used about half as much yeast as asked for, and the paczkis turned out fabulously. In addition, you can substitute the dark rum for pineapple juice with a dash of almond extract in a pinch. (College cooking gets creative.) I will make these again. I'm so happy.

interstel February 18, 2015