KC’s Paczkis

Prep Time: 2.5 hours | 15 min
Yield: 1 1/2 Dozen (depending on cutter)
  • 2 C Whole milk, warm
  • 4 1/2 t Active dry yeast
  • 3/4 C + 1/2 t Granulated sugar, divided
  • 5-6 C AP flour, divided
  • 1 Egg
  • 4 Egg Yolks
  • 1 t Vanilla
  • 1 1/4 t Salt
  • 4 T unsalted butter, melted & cooled
  • Canola Oil (for frying)
  • Powdered sugar (for coating)
  • Granulated Sugar (for coating)
February 17, 2015


As chefs, we shop for food almost every day.  And at every market, bakery, and recipe sight, we see paczkis.  They sit on racks as you walk into the store, in cases in the bakery section, and then, in case you missed them, they are placed on tables near the checkout, the boxes proudly bearing the word PACZKI on each side.  The delicious pastry is proudly displayed on all social media outlets, each baker creating an exciting new filling to try.  But no matter where you buy them, there is no match for a homemade paczki.  Fresh and warm from the fryer, filled just moments before being lifted to your tastebuds, there truly is nothing that compares.  Grab a cup of coffee and get ready for the most amazing donut you’ll ever make with KC’s paczki recipe!



1. Pour warm milk into bowl of a stand mixer. Stir in the yeast and a pinch of granulated sugar. Let stand for 5 minutes.
2. Add 2 cups of flour to the mixture and stir with a wooden spoon until a smooth batter forms. Cover with plastic wrap and set in a warm spot for 30 minutes.
3. In a medium bowl, whisk the egg and egg yolks until pale yellow and frothy, about 3 minutes. Add the sugar, vanilla and salt, and whisk until combined and smooth.
4. Using the dough hook, add the egg mixture to the dough and mix on medium-low speed until mostly combined. Add the melted butter and mix to combine. Gradually add 3 more cups of flour to the mixture and continue to knead until a very soft dough comes together. If necessary, add up to another 1 cup of flour, a spoonful at a time, until a tacky dough forms.
5. Cover the dough with plastic wrap, and set in a warm spot until it has doubled in size.
6. Turn the dough out onto a floured work surface. Gently push down the dough into an even layer. Using flour, roll gently to ½-inch thickness. If the dough springs back, cover with a damp towel and let rest for 15 minutes and try again.
7. Use a biscuit cutter or large glass to cut out rounds of dough, putting them on a parchment lined baking sheet. Cover loosely with plastic wrap and place in a warm, draft-free spot until almost doubled in size, about 30 minutes.
8. Meanwhile, heat about 1 inch of oil in a heavy-bottomed pot (I used an electric fry pan to keep a constant temp) over medium heat to 325 degrees F. Carefully lower paczkis into the oil one or two at a time (be sure not to over-crowd the pan) and fry until the bottom is golden brown. Carefully turn them over and continue to fry until the other side is golden brown. Use a spider strainer or slotted spoon to remove them to a paper towel-lined baking sheet to drain. Allow the oil to come back to temperature, then repeat until all of the paczki have been fried.

9.  Choose your filling!  Place it into a piping bag and pipe into the center of the warm paczki.  We used a housemaid mixed berry jam, a vanilla pastry cream, and a chocolate mousse, but we encourage our recipe testers to invent their own. Dust with powdered sugar and enjoy!

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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