Polish doughnuts (Pączki)

3 hr 52 min all in — 10 min prep, 42 min cook, 3 hr rest. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

No chilli.

This recipe is labelled for Wheat, Milk, Eggs, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Vegetarian.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Frying pan, Mixing bowl.

This recipe does not list a salt amount. We will not invent one.

1 tsp of Sugar.

15 g of Sugar.

10 g of Sugar.

75 g of Sugar.

flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.

Times on this listing were inferred from the imported method, not kitchen-tested.

This method is not written for an air fryer. The core technique on the page still applies.