Pączki with Prune Butter Recipe on Food52

Cast Iron

Pączki with Prune Butter

August 20, 2019
4 Ratings
Photo by Winona Barton-Ballentine
Author Notes

I kinda hate doughnuts. An unfortunate mishap involving a cruller at a gas station in rural Wisconsin when I was ten years old scarred me for life. But then came pączki. Pączki (pronounced ponch-ky) are served in Poland on Easter, and the first year we met, incredulous that I hated doughnuts, Agatha bought one for me from a local Greenpoint bakery. Hot, crispy, tender, and sweet, she proved to me that doughnuts could be awesome (though I’m still cruller averse). For our cookbook, Agatha’s dad, Zdzislaw, sent us a recipe from Agatha’s great aunt, with a serious note reminding us that pączki are good to make no matter the time of year. In homage to Eastern Europe, we’ve stuffed our version with prune butter, but any fruit spread will do.

Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © 2014. Photographs by Winona Barton-Ballentine. —Ovenly

  • Makes approximately 20 pączki
  • 1 1/2 cups whole milk, plus more for thinning the dough
  • 1 1/4 ounces active dry yeast (3 tablespoons plus 2 1/4 teaspoons)
  • 1 tablespoon plus 4 tablespoons plus 1/2 teaspoon sugar
  • 1/2 cup plus 5 3/4 cups all-purpose flour, sifted, plus more for kneading
  • 1 1/2 tablespoons unsalted butter
  • 4 egg yolks
  • 1/4 cup rum or spirytus (neutral spirits)
  • 3 cups safflower or peanut oil, for frying, plus more for oiling the bowl
  • Prune butter or homemade jam, for filling
  • Confectioners’ sugar, for dusting
In This Recipe
  1. Heat the whole milk in a small saucepan over medium-low heat, to 110° F to 115° F.
  2. Dissolve the yeast in the warm milk in a medium bowl. Add 1 tablespoon of the sugar and 1/2 cup of the flour, whisk together thoroughly, and set aside.
  3. In a small saucepan or in a small, microwave-safe bowl in a microwave oven, melt the butter and set aside to cool.
  4. In a separate small bowl, vigorously whisk together the remaining 4 tablespoons and 1/2 teaspoon sugar, egg yolks, and rum until frothy.
  5. Place the remaining 5 3/4 cups flour in a large bowl. Whisk the yeast mixture again, and pour it over the flour. Add the egg mixture, and mix with a wooden spoon or a spatula until the dough just starts to come together. Add the melted butter, and combine until smooth.
  6. Liberally flour a work surface, and turn the dough out onto it. Knead the dough until it comes together and no longer sticks to your hands when worked. If the dough seems dry, add a little more milk and knead. If the dough seems too wet, add a bit more flour.
  7. Lightly oil a large bowl and place the dough in it. Cover with a towel or plastic wrap, and let rise in a warm area until it doubles in size (about 1 hour).
  8. Punch the dough down and separate it into 2 balls. Flour your work surface again, and roll the first ball into a disk about 1/2-inch thick.
  9. Using a 3-inch cookie cutter or an inverted drinking glass, cut rounds out of the dough. Set the scraps of dough aside.
  10. Place 1 tablespoon prune butter in the center of 1 of the rounds. Top it with another round, and pinch the seams with your fingers to seal the edges. Then bring together the edges of the dough on 1 side to create a sphere (see process below), and pinch to make a new seam. Reshape each ball with your hands to re-form it into a fluffy round shape. Repeat this process for the remaining rounds. Set each filled pączki on a floured surface.
  11. Repeat this process with the remaining ball of dough. Reroll all the scraps of dough, and repeat this process again.
  12. Let the filled pączki rise for 20 minutes, or until fluffy.
  13. After the pączki have risen for 15 minutes, heat the oil in a heavy-bottomed steel or cast-iron skillet to 350° F on a candy thermometer, and line a large plate or a cooling rack with paper towels.
  14. Once the oil is ready, use a slotted spoon to carefully place 3 or 4 pączki in the hot oil. Fry for 45 seconds, or until golden brown on 1 side. Flip the pączki and fry on the other side until golden brown, about 25 to 35 seconds.
  15. Remove the pączki from the oil immediately and transfer to the prepared plate or cooling rack.
  16. Let the pączki cool completely. Using a fine-mesh sieve, sprinkle them with confectioners’ sugar. Serve immediately.
  17. Note: To ensure your pączki are perfectly fried but not greasy, heat your oil to 350° F before frying and reheat it to 350° F between batches.

See what other Food52ers are saying.

  • Steven Charles Banyai
    Steven Charles Banyai
  • Monica
  • inpatskitchen
  • lastnightsdinner
  • Tami Ganeles Weiser
    Tami Ganeles Weiser
Erin & Agatha are owners of the celebrated wholesale bakery in Brooklyn, Ovenly. Check out their first cookbook, Ovenly: Sweet & Salty Recipes from New York’s Most Creative Bakery, on sale October 2014.

    9 Reviews

    Steven C. June 25, 2018
    Your article says " with prune butter. I'm sorry. I don't see anything about making or even filling the Paczki with prune butter. ( shrugging while staring goofily into space ) !
    Monica September 30, 2015
    I absolutely cannot wait to make these!! I love love love paczki, especially with prune butter! Thank you so much for sharing this recipe!!
    Jo A. February 13, 2015
    Looks like a great recipe. Am going to make Paczki for the first time. But please clarify... Is that really 3 Tablespoons plus 2 1/4 teaspoons yeast? I use SAF instant yeast and I am a bit afraid to use so much....
    agnieszka S. October 19, 2014
    Paczki are not made for Easter in Poland. There is a special day called Fat Thursday, which is the last Thursday before lent starts, when Polish people are obligated to eat at least one very delicious paczek.
    inpatskitchen October 6, 2014
    Love these! They're sold all over the Detroit area on Fat Tuesday!!
    lastnightsdinner October 6, 2014
    My mom used to get ours from a little bakery on Mack Avenue. I miss them.
    lastnightsdinner October 5, 2014
    Tami G. October 5, 2014
    Love this. It was eaten by jews for channukah- with Lekvar- prune butter- which is available at most large supermarkets, but I would love to get your recipes for prune butter----
    weyams October 3, 2014
    Looks like a great recipe, however, I am also interested in making the "prune butter" as well and that was not included. Any chance you could share your recipe?