Deep-fried Polish doughnuts stuffed with rose-hip jam, prune butter, custard or raspberry filling, dusted in sugar. Eaten on Fat Tuesday (Polish Mardi Gras) and Easter season at Buffalo Polish bakeries.

Paczki are Polish Lenten doughnuts traditionally eaten on Tlusty Czwartek (Fat Thursday) and Ostatki (Fat Tuesday) before Lent. Polish immigrants brought the tradition to Buffalo's East Side in the late 19th century. Broadway Market bakeries Chrusciki and White Eagle carry the tradition, with Mazurek's now wholesale-only after closing its storefront. Fat Tuesday paczki orders run into the thousands.

Where to eat Paczki in Buffalo

3 editor picks for Paczki in Buffalo, ranked by editorial score. All Buffalo signature dishes · Paczki across every city.

Make it at home

Serves 124 hrIntermediate

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup warm whole milk
  • 4 egg yolks
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Vegetable oil for deep frying
  • 1 cup rose-hip jam or prune butter for filling
  • Powdered sugar for dusting

Method

  1. Dissolve yeast in warm milk with a pinch of sugar. Let sit 10 minutes until frothy.
  2. Whisk flour, sugar and salt in a bowl. Make a well, add yeast mixture, egg yolks, melted butter and vanilla. Mix and knead to a soft dough, about 10 minutes.
  3. Cover and rise 1 to 1.5 hours until doubled.
  4. Punch down, divide into 12 balls, place on a floured tray. Cover and rise 30 minutes.
  5. Heat oil to 350 F (175 C). Fry paczki in batches 2 to 3 minutes per side until deep golden.
  6. Drain on paper towels. While still warm, inject each paczki with about 1 tablespoon of filling using a pastry bag.
  7. Dust generously with powdered sugar and serve while warm.

Editor tip. Egg yolks (not whole eggs) give paczki their rich, golden color. Inject the filling while the doughnuts are still warm so the filling melts slightly.

Common allergens: Gluten, Egg, Dairy.