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Catholic Recipe: Paczki (Polish Doughnuts)


  • 1 cake yeast
  • 2 cups milk, scalded and cooled to lukewarm
  • 2 cups sifted all-purpose flour
  • 4 egg yolks and 1 whole egg
  • 1/2 cup sugar 1/2 teaspoon vanilla
  • Grated rind of 1/2 orange or lemon
  • 1 teaspoon salt
  • 1/4 lb. butter, melted
  • 5 cups sifted all-purpose flour


Prep Time: 2 1/2-3 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Poland


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Dissolve yeast in lukewarm milk in large bowl. Add 2 cups flour. Let rise in warm place 30 minutes. Beat together eggs, sugar, vanilla, grated rind and salt until light. Add to sponge together with melted butter. Mix in 5 cups flour. Beat with wooden spoon or hand until dough is elastic and leaves sides of bowl. Cover and let rise 1 hour, or until doubled. When light, turn out on floured board. Pat with floured hands to 1/2-inch thickness. Cut with doughnut cutter and let rise again until light. Fry in deep hot fat and drain on absorbent paper. Dust with confectioners' or granulated sugar. (This dough makes good kuchen. Add 1/2 lb. yellow raisins to ingredients, let rise, place in greased loaf pan, let rise again and bake in moderate oven about 45 minutes.) --Mrs. John C. Ustach.

Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963