Authentic Polish Paczki

Recipe by Vina7737
READY IN: 1hr 30mins
YIELD: 18 paczki


  • 12
    egg yolks (or six whole eggs, see note)
  • 1
    teaspoon salt
  • 2
    (1/4 ounce) packages active dry yeast
  • 14
  • 13
    cup room temperature butter
  • 12
    cup sugar
  • 4 12
    cups flour
  • 13
    cup rum or 1/3 cup brandy
  • 1
    cup scalded whipping cream
  • 1 12
    1 1/2 cups cooked apples or 1 1/2 cups poppy seed filling
  • oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)


  • Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
  • Soften yeast in warm water.
  • Cream butter, add sugar to it gradually, beating until fluffy.
  • Slowly beat in the softened yeast.
  • Stir one fourth of the flour into the yeast mix.
  • Add rum/brandy and half of the cream.
  • Beat in another fourth of the flour.
  • Stir in remaining cream.
  • Beat in half of the remaining flour and then the egg yolk mixture.
  • Beat for 2 minutes.
  • Gradually beat in the remaining flour until the dough blisters.
  • Cover the bowl with plastic wrap.
  • Set in a warm place to rise.
  • When it has doubled in bulk, punch it down.
  • Cover and let rise again until doubled.
  • Punch it down again.
  • Roll dough on a floured surface to about 3/4 inch thickness.
  • Cut out 3 inch rounds using a cookie cutter or glass.
  • Put 1 tablespoon of filling in the center of half the circles.
  • Brush the edges with water.
  • Top with the remaining rounds.
  • Seal the edges very well.
  • Cover the paczki on a floured surface.
  • Let rise about 20 minutes.
  • Deep fry in the hot fat until they are golden brown on both sides.
  • Sprinkle with powdered sugar or drizzle with honey.