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Today is Fat Tuesday. As a Polish Catholic, that means one thing for me: Paczki.
Pronounced “poonch-kee,” paczki are Poland’s answer to the jelly doughnut—except traditionally they are richer, denser, and often unfilled. They’re the indulgence eaten on the last day before Lent begins, a final celebration of fried, sugary goodness.
There’s a family story that captures the spirit of our kitchen. My Dziadzia (grandfather) once attempted to make a boxed chocolate cake for a school bake sale and, in his own stubborn way, overbaked it so thoroughly it became nearly inedible. He came from a generation that believed nothing was truly cooked until it looked done, and he baked that cake until every edge was overcooked.
My mom couldn’t bring the result to the sale; she knew nobody would buy it. When she told him this, he insisted, “This is how a cake is supposed to look!” It was one of those moments the whole family still laughs about—baking just wasn’t his forte.
But cooking paczki was his specialty. My grandmother would mix the dough, and my Dziadzia would handle the frying. I imagine my mom and uncle as kids, sitting at the kitchen table, watching their parents work side by side—smiling at the small gestures and the warm, everyday love that happens around the stove.
When the paczki came out of the oil, they were eaten hot, right away. My mom, characteristically eccentric, would save a few to dry out until they became slightly stale and crunchy—her favorite way to enjoy them.
So in honor of my Dziadzia and my mother, here’s how we keep the paczki tradition alive in our home.
Note: I don’t have the usual step-by-step photos—yeast can be temperamental and it stresses me out. If you want a visual guide, look for a reputable video or tutorial that demonstrates the basic yeast dough steps.
Ingredients
2 tablespoons sugar
2 tablespoons butter
1/2 cup milk, warmed to about 110°F (43°C)
1/4 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 teaspoon active dry yeast
2 cups all-purpose flour, plus extra for rolling
Vegetable oil for frying
Granulated sugar or confectioners’ sugar for coating
Begin by combining the butter and sugar in a large bowl. Warm the milk to about 110°F so it’s pleasantly warm but not hot; pour it into the bowl. Add the vanilla, salt, and the two eggs. Whisk these together until evenly combined.
Add the yeast and stir to dissolve. Gradually add the flour, about half a cup at a time, mixing as you go. You can use a hand mixer or a stand mixer with a dough hook—either works. Keep adding flour until the dough becomes stiff and difficult to stir.
Turn the dough out onto a lightly floured surface and knead by hand for about five minutes until smooth and elastic. Place it back in the bowl, cover it, and let it rise in a warm place until doubled in size, about one to one and a half hours.
Once risen, gently deflate the dough and roll it out on a floured board to about 1/2 inch (roughly 1.2 cm) thick. Cut rounds—about 3 inches (7–8 cm) works well. I used a glass as a cutter; a proper cookie cutter is handy but not essential.
This batch yielded twelve paczki. Re-roll scraps to cut a few more. Let the rounds rise on a floured surface until puffy and nearly doubled, about 30 minutes. Meanwhile, heat vegetable oil to 350°F (175°C).
Fry the paczki about two minutes per side, until they are a deep golden brown. Remove with a slotted spoon or spider and drain on a wire rack for at least 15 minutes.
Traditionally in my family we don’t fill them—my Dziadzia liked them plain, rolled in granulated sugar. They’re rich and flavorful enough on their own, buttery and satisfying without any extra frills. Serve warm, and enjoy with coffee or tea. Happy Fat Tuesday—smacznego!
