• 2 cups whole milk
  • 4 1/2 teaspoons instant yeast 2 packages
  • 1/2 cup granulated sugar plus 1 tablespoon, divided
  • 6 1/2 cups all-purpose flour divided, plus more for dusting
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 4 large eggs yolks
  • 2 teaspoons vodka or vanilla extract
  • 1 teaspoon salt
  • Neutral-flavored cooking oil for frying
  • 2 cups raspberry preserves for filling
  • 1 cup powdered sugar for dusting


  • In a small saucepan, heat milk to between 110-115 degrees F. Pour the milk into a large bowl and add the yeast, stirring to help it dissolve. Add 1 tablespoon sugar and 2 cups of flour to the bowl, mixing until combined and resembling a wet pancake batter. 
  • Cover the bowl with plastic wrap and allow it to rest for 30 minutes in a warm place (or in an oven with a proofing feature) until the mixture has risen and is very bubbly.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and remaining sugar until fluffy, 3-4 minutes. Add egg and egg yolks, vodka (or vanilla), and salt, beating until well combined.
  • Still using the paddle attachment, add remaining flour in 3-4 batches, alternating with the milk-yeast mixture. When a shaggy dough begins to form, fit mixer with a dough hook. Mix for about 5 or more minutes (or knead for 8 minutes by hand) until a soft, smooth, sticky dough comes together. Add another ¼-½ cup of flour if the dough is too soft.
  • Coat the inside of a large bowl with cooking spray and transfer dough to bowl. Cover with plastic wrap and set in a warm place to rise for 1 hour, until doubled in size.
  • Turn dough onto a generously floured surface. Dust the surface of the dough with flour, then punch it down until it is about ½-inch high. Use a 2- or 3-inch biscuit cutter (or drinking glass) to cut out rounds. Carefully transfer the rounds to parchment lined baking sheets. Re-roll excess dough and cut as many as possible. 
  • Cover the baking sheets loosely with plastic wrap and set in a warm place to rise for 25-30 minutes, until again doubled in size.
  • Meanwhile, heat 2 inches of oil in a Dutch oven to 350-360 degrees F, keeping an eye on it while frying (if the oil gets too hot, the outside will burn before the inside is cooked). 
  • Carefully drop the dough rounds in, top side down, a few at a time. Fry 2-3 minutes until golden brown on one side, then flip them and cook another 1-2 minutes until golden. Using tongs, remove them from oil and place on a paper towel-lined baking sheet to drain and dry. Test one to make sure it is completely cooked, and adjust your temperature and cook time accordingly.
  • If coating in granulated sugar or glazing, do so while the paczki are still warm. For powdered sugar coating, roll them when they are cooled, or dust after filling. Place a straight piping tip in a pastry bag, then fill with raspberry jam (or your preferred filling). Cut ½-inch hole into the side of each paczki with a knife, then pipe 1-2 tablespoons of filling, avoiding overflow. 


Calories: 262kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 96mg | Potassium: 89mg | Fiber: 1g | Sugar: 19g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1.5mg

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