Polish National Dishes

Pączki z różą: Polish rose-jam doughnuts

Pączki z różą are soft, rich Polish yeast doughnuts with rose-petal preserve tucked inside and a light veil of icing sugar. The dough is enriched with milk, egg, yolks and butter, then fried until deep golden with a pale proof line around the middle. Pączki are especially associated with Tłusty Czwartek, or Fat Thursday, during the last stretch of Carnival before Lent, though bakeries sell them throughout the year. This home version uses a thick rose preserve and a simple sugar finish.

Polish National Dishes
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A wide view of „Pączki z różą: Polish rose-jam doughnuts“ arranged on a table for serving.
Yield 12 large pączki
Portion 1 doughnut per person
Difficulty moderate; enriched dough and hot-oil frying need attention
Dish type sweet Polish yeast pastry; deep-fried
Ingredients ↓
About the dish

Pączki z różą: Polish rose-jam doughnuts

Pączki are round, filled Polish yeast doughnuts. Rose preserve is a familiar filling, although plum, fruit and custard fillings are also found, and the finish can be icing sugar or glaze. Fat Thursday is a high point of the Carnival season for pączki, but the doughnuts are not limited to that day.

A registered traditional product from the Rogów area of Łódź Voivodeship describes rose-filled yeast dough formed into balls, proofed and fried in lard. This recipe draws on the widely recognized rose-filled style, while using measured refined rapeseed oil and a practical home method; it is not presented as that specific registered product. Fillings and techniques vary among regions, bakeries and households.

The dough is soft and buttery, so give it time to rise until visibly doubled rather than relying only on the clock. Use thick preserve and seal each portion carefully before its second rise. Fry only a few at a time and monitor the oil with a thermometer: steady heat helps the outside brown gradually while the enriched centre cooks through.

Keys to success

Keys to success

  • Warm the milk only to 30–35 °C; hotter liquid can weaken the yeast.
  • Knead until the dough looks smooth and elastic, even though it remains slightly tacky; avoid adding too much flour.
  • Use thick rose-petal preserve and keep it away from the edges so the seams stay closed.
  • Let the shaped doughnuts become puffy before frying; a light, airy feel and slow spring-back are better cues than a rigid rise time.
  • Keep the oil at 170–175 °C and return it to that range between batches; do not let it smoke.
  • Cool the pączki before dusting so the icing sugar does not immediately melt into the surface.
Ingredients

Ingredients

Yeast dough

  • 250 ml whole milk, divided: 120 ml for the starter and 130 ml for the dough, warmed to 30–35 °C
  • 7 g instant yeast
  • 65 g granulated sugar, divided: 10 g for the starter and 55 g for the dough
  • 500 g strong white wheat flour total: 40 g for the starter and 460 g for the dough; have up to 20 g extra for dusting
  • 5 l arge egg yolks, about 85 g
  • 1 l arge egg
  • 6 g fine salt
  • 5 ml vanilla extract
  • 5 g finely grated lemon zest
  • 80 g unsalted butter, softened

Filling and frying

  • 180 g thick rose-petal preserve, about 15 g per doughnut
  • 1.5 L refined rapeseed (canola) oil, or enough to make a 5 cm depth in a heavy 20 cm pot filled no more than halfway

Finish

  • 60 g icing sugar
Method

Method

Directions

  1. Make the starter.Stir 120 ml of the warm milk with 10 g sugar, 40 g flour and the instant yeast in a small bowl. Cover and leave for 10–15 minutes, until foamy. If it does not foam, check that the yeast is in date and the milk was not too hot before proceeding.

  2. Mix and knead the dough.In a large bowl, whisk the remaining 55 g sugar, egg yolks, whole egg, salt, vanilla and lemon zest until combined. Add the foamy starter, remaining 130 ml warm milk and 460 g flour. Mix until no dry flour remains. Knead by hand or with a dough hook for 5 minutes, then add the softened butter a little at a time. Continue kneading for 8–10 minutes, until smooth, elastic and slightly tacky. Add only a little of the reserved dusting flour if the dough is too sticky to handle.

  3. Give the dough its first rise.Transfer to a lightly greased bowl, turn once to coat, cover with a clean towel and leave in a warm, draft-free place until doubled, about 75–90 minutes. The dough should look aerated and hold a fingertip dent briefly before slowly springing back.

  4. Fill and shape.Line two trays with parchment and lightly dust the work surface. Turn out the dough and divide it into 12 equal portions, about 75 g each. Flatten one portion into a disc about 9 cm wide. Spoon 15 g thick rose preserve into the centre, gather the edges over it and pinch firmly to seal. Roll gently into a smooth ball and place seam-side down on the tray. Repeat, leaving room between the balls. Keep any unused dough covered.

  5. Proof the shaped doughnuts.Cover the trays loosely and leave for 35–45 minutes, until the pączki look puffy and a light fingertip press returns slowly. Do not let the jam touch the outside seams. Meanwhile, line a tray with a wire rack or paper towels and set it beside the stove.

  6. Heat the oil safely.Pour oil into a heavy pot to a depth of about 5 cm, never filling the pot more than halfway. Clip on a thermometer and heat gradually to 170–175 °C over medium heat. Keep the pan attended, use dry utensils and hands, and keep water away from hot oil. If the oil begins to smoke, turn off the heat and let it cool before continuing.

  7. Fry in small batches.Lower 2–3 pączki into the oil seam-side down, leaving space for them to expand. Fry for about 2–3 minutes per side, turning once, until evenly deep golden and cooked through. Keep the oil between 170 and 175 °C and allow it to recover between batches. Drain on the prepared rack. Check the first doughnut by opening it: the centre should be set rather than gummy; adjust the heat or timing before frying the rest.

  8. Cool and finish.Let the pączki cool until warm or room temperature, then sift icing sugar over them. Serve the same day for the softest crumb.

Troubleshooting

Troubleshooting

  • The dough barely risesCheck the yeast date and milk temperature, then move the covered bowl to a comfortably warm, draft-free place and allow more time.
  • The dough is difficult to shapeLightly flour your hands and the surface, but use flour sparingly so the doughnuts stay tender.
  • The filling escapesUse thick preserve, keep it centred and pinch the seam closed before setting the ball seam-side down.
  • The outside darkens before the centre cooksLower the oil temperature and fry a test piece more slowly; keep the thermometer in the oil.
  • The doughnuts are greasyThe oil may be too cool, the pot crowded, or the dough underproofed. Restore the oil to 170–175 °C and fry fewer pieces at a time.
  • The icing sugar disappearsWait until the pączki have cooled; dust again just before serving.
Nutrition per serving

Nutrition per serving

  • Serving size1 pączek
  • Caloriesabout 390 kcal
  • Carbohydratesabout 60 g
  • Proteinabout 8 g
  • Fatabout 14 g
  • Fibreabout 1 g
  • Sodiumabout 220 mg

These values are estimates for one of 12 doughnuts and include the dough, filling, icing sugar and an estimated 6 g of frying oil absorbed per piece. Actual oil uptake, preserve sweetness and the amount of sugar that remains on the doughnuts vary.

Allergens and food safety

Allergens and food safety

Serving, storage and make-ahead: Serve one pączek per person with coffee or tea. The dough can be mixed, covered and refrigerated overnight after the first rise; let it lose its chill before dividing and shaping, then proof until puffy. Rose-filled pączki are best on the day they are fried, when the crust is delicate and the crumb soft.

Serving, storage and make-ahead: Because the dough contains milk and eggs, refrigerate leftovers in a shallow covered container within 2 hours at 4 °C or colder and use within 3–4 days, or freeze for longer storage. Warm gently to take off the chill; avoid overheating the jam centre. Let frozen pączki thaw in the refrigerator, then bring briefly to room temperature before serving.

Contains wheat (gluten), milk and egg. Check the preserve and flour labels for additional ingredients or cross-contact statements. Use a thermometer to maintain the oil at 170–175 °C; do not leave the pot unattended or let the oil smoke. Keep water and damp utensils away from the hot oil. If the oil catches fire, turn off the heat if safe and cover the pot with a close-fitting lid; never pour water on burning fat. Cool leftovers promptly in a shallow container and refrigerate within 2 hours at 4 °C or colder; use within 3–4 days or freeze.

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