Traditional Polish Donuts Made Healthier – Baked Paczki Recipe

 

Paczki (pronounced “poonch-key”) are traditional Polish donuts enjoyed especially on Fat Thursday and Mardi Gras, when indulgence is a cultural must. Unlike typical American donuts, paczki are rich, eggy, and often filled with jam, custard, or cream. Traditionally fried, they’re known for their golden crust and pillowy interior.

This recipe gives paczki a modern twist—they’re baked instead of fried, making them a slightly lighter option without sacrificing flavor. These baked paczki still have that iconic soft texture and rich dough but skip the deep fryer, making them ideal for health-conscious bakers or those looking for a simpler clean-up.

Baking paczki is becoming increasingly popular among home bakers, especially with the rise of air-fried and oven-baked donut alternatives. For more background on how fried treats evolved into baked versions, check out Wikipedia’s guide on doughnuts, or get inspired by visual ideas from this Pinterest board on Polish baking.

Whether you’re celebrating Fat Tuesday or simply craving a tender, slightly sweet treat, this recipe offers a Polish classic with a healthy twist—and you don’t need a fryer to enjoy it!

💛 Why You’ll Love This Baked Version

There’s a reason paczki are a staple of Polish celebrations—they’re rich, soft, and deeply satisfying. Traditionally fried in hot oil, they’re typically eaten on Fat Thursday (Tłusty Czwartek) or Fat Tuesday before the Lenten fasting period begins. But if you love the flavor of paczki and want a healthier version that doesn’t involve deep frying, baked paczki are a must-try.

This oven-baked take keeps all the characteristics you love: a tender, yeast-risen dough, soft crumb, golden color, and slight sweetness. What’s different is that it’s baked to perfection without the oil—and still fluffy enough to be mistaken for the real thing. They can be filled with jam, custard, lemon curd, or even Nutella. The result is a lightened-up treat that’s just as satisfying but easier to make at home.

No special fryer? No problem. Baking these in your oven keeps the kitchen cleaner and eliminates the heavy smell of oil. This makes them ideal for families, beginner bakers, or anyone embracing oven-baked donut alternatives. For visual inspiration and topping ideas, explore these Pinterest boards on baked donuts or check out the Wikipedia page on traditional Polish cuisine to see how paczki fit into cultural traditions.

Many bakers also love how customizable baked paczki are. Glaze them with vanilla icing, dust them in powdered sugar, or add a modern filling twist. However you style them, one thing’s for sure—baked paczki bring you the best of Polish baking, minus the deep fryer.

🧾 Ingredients Breakdown & Substitutions

Making baked paczki at home starts with a simple list of pantry staples that work together to form a rich, tender, and slightly sweet yeast dough. Here’s a breakdown of each ingredient, what it does, and how to modify it for dietary needs or preferences.

🥣 Core Ingredients:

• 1½ cups all-purpose flour – Provides structure; you can use a bread flour for a chewier texture or a 1:1 gluten-free flour if needed.

• ¼ cup granulated sugar – Adds sweetness and feeds the yeast.

• ¼ teaspoon salt – Enhances flavor and strengthens the dough.

• 2 teaspoons active dry yeast (or 1 packet) – The leavening agent that makes the dough rise and gives it that classic pillowy texture. Learn more about how yeast works in baking here.

• ¾ cup warm whole milk – Moistens the dough and activates the yeast. For dairy-free, try warm oat or almond milk.

• 3 tablespoons vegetable oil – Adds richness and softness. Can be swapped for melted butter or coconut oil.

• 2 large egg yolks – Enrich the dough and create a tender crumb. Use flax eggs or a vegan yolk replacer for an egg-free option.

This enriched dough creates a soft and delicate texture without needing deep-frying. For more inspiration on baking with yeast and enriched doughs, explore these Pinterest boards on homemade donuts.

Whether you’re baking traditionally or adapting for dietary needs, baked paczki are surprisingly flexible—and just as indulgent.

👩‍🍳 Step-by-Step Instructions for Baked Paczki

Making baked paczki is a rewarding process that fills your kitchen with the comforting aroma of warm, enriched dough. Though they’re baked instead of fried, the result is just as pillowy, soft, and satisfying. Here’s how to make them from scratch.

🔄 Step 1: Activate the Yeast

• In a small bowl, combine ¾ cup warm milk (about 110°F) and 2 teaspoons active dry yeast.

• Add 1 tablespoon of the sugar and stir.

• Let sit for 5–10 minutes, until foamy and bubbly.

This step ensures the yeast is active and ready to rise. Not sure if your yeast is still good? Learn more about how yeast works and signs of healthy fermentation.

🥣 Step 2: Make the Dough

• In a large mixing bowl, whisk together the flour, remaining sugar, and salt.

• Stir in the yeast mixture, egg yolks, and vegetable oil.

• Mix until a sticky dough forms. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook for 5 minutes, until the dough becomes smooth and elastic.

Looking for technique tips? Check out this Pinterest board on kneading yeast dough for step-by-step visuals.

⏲️ Step 3: First Rise

• Transfer the dough to a lightly oiled bowl.

• Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

This first proof allows the gluten to relax and the dough to develop that signature fluffy structure. Keep in mind that room temperature can affect rising time.

🍩 Step 4: Shape the Paczki

• Punch down the dough and turn it out onto a floured surface.

• Roll to about ½-inch thickness.

• Use a round cookie cutter or glass (about 2½ to 3 inches wide) to cut out circles.

• Place each piece on a parchment-lined baking sheet.

If you’re planning to fill them post-bake, leave them as is. For pre-baking filling (traditional), add a small spoonful of jam or custard to the center of one round, top with another, and pinch the edges to seal.

🌡️ Step 5: Final Proof

• Cover the shaped dough and let rise for another 30–45 minutes, or until puffy and soft to the touch.

🔥 Step 6: Bake

• Preheat your oven to 375°F (190°C).

• Brush the tops with milk or an egg wash for golden color.

• Bake for 10–12 minutes, or until lightly golden brown.

🍓 Step 7: Fill and Finish

• If you didn’t pre-fill them, let cool slightly, then use a piping bag to insert jam, custard, or other fillings.

• Dust with powdered sugar or drizzle with glaze for that classic finish.

🍓 Filling Ideas & Toppings for Baked Paczki

One of the best things about baked paczki is how customizable they are. Traditionally, paczki fillings include fruit preserves and custards, but modern versions have expanded into everything from rich creams to chocolate spreads.

✨ Traditional Fillings:

• Raspberry jam – The classic go-to for Polish bakeries.

• Rosehip jam (dzika róża) – A beloved filling in traditional Polish cuisine.

• Plum butter (powidła) – Deep, earthy sweetness with minimal sugar.

These fillings can be added before baking (sandwiched between dough rounds) or piped in afterward. To explore more ideas rooted in heritage, check out this Pinterest board of traditional paczki recipes.

🍫 Modern Filling Options:

• Nutella or hazelnut spread

• Pastry cream or custard

• Lemon curd or cheesecake filling

• Salted caramel or peanut butter

Looking for inspiration on creamy or trendy fillings? Scroll through Pinterest’s creative donut fillings for endless possibilities.

🍩 Topping Ideas:

• Powdered sugar – Classic and simple

• Vanilla glaze – For a shiny, bakery-style finish

• Cinnamon sugar – Adds texture and a cozy flavor

• White chocolate drizzle – Great for modern fillings like raspberry-lemon

Your topping can match the filling—or contrast it. Either way, they turn your baked paczki into Instagram-worthy treats that honor tradition while embracing creativity.

🧊 Storage, Freezing & Reheating Tips

Because baked paczki don’t contain preservatives like store-bought donuts, proper storage is key to keeping them fresh and soft. Whether you’re enjoying them the day of or saving a batch for later, these tips will help you preserve that bakery-quality texture.

🧺 Storing Baked Paczki:

• Store in an airtight container at room temperature for up to 2 days.

• For longer freshness, refrigerate them for up to 5 days. Just let them come to room temperature before serving.

Avoid storing with heavy glazes or fillings that may weep—add those just before serving for best results.

❄️ Freezing Instructions:

• Freeze unfilled paczki by wrapping them in plastic wrap and placing in a freezer-safe bag or container.

• Freeze for up to 2 months.

• For filled paczki, freeze only if using thick fillings like jam or custard. Avoid freezing cream-based fillings.

Explore more tips on freezing pastries and doughs from this Pinterest board on freezing baked goods.

🔁 Reheating Paczki:

• Reheat in a microwave for 10–15 seconds or in a warm oven at 300°F (150°C) for 5–7 minutes.

• Avoid overheating to prevent drying out the yeast dough.

For general storage guidance of sweets and enriched doughs, visit Wikipedia’s confectionery storage overview.

❓ Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes! You can substitute instant yeast 1:1 for active dry. The main difference is that instant yeast doesn’t need to be proofed in warm milk first—just add it directly to your dry ingredients.

What’s the best filling for baked paczki?
Traditionally, Polish donuts are filled with rosehip jam, plum butter, or custard, but you can get creative. Nutella, lemon curd, and cream cheese fillings are popular modern choices. For visual inspiration, check out this Pinterest board on paczki variations.

Can I freeze baked paczki with filling?
Yes, but only if using thicker fillings like jam or custard. Avoid freezing cream-based fillings, which may separate when thawed. Learn more about safe storage from Wikipedia’s article on confectionery.

Do baked paczki taste like fried ones?
They’re definitely lighter, but still soft and rich. You’ll get the flavor and texture you love—without the grease. The egg yolks and yeast give them that classic pillowy interior.

Can I make them vegan or gluten-free?
Absolutely. Swap in non-dairy milk, vegan egg replacers, and gluten-free 1:1 flour. The results may be slightly different in texture but still delicious and fluffy.

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