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Cook Time: ~9 hours
Yield: 9-12 donuts

Light & Fluffy Fill-able Donuts

A melt-in-your-mouth take on Polish paczki.

Traditional Polish paczki are filled or stuffed donuts—but no matter what you call them, they’re pretty irresistible. A splash of Everclear keeps the dough fluffy and helps them fry up quickly—without getting oily—for that perfect light-as-air texture.

2 c. All-Purpose Flour
1 tsp. Active Dry Yeast
¼ c. Milk
2 Tbsp. Sugar
1 Tbsp. Everclear
½ tsp. Vanilla
½ tsp. Salt
1 tsp. Lemon Zest
2 Tbsp. Melted Unsalted Butter
Canola Oil, For Frying


In a warm bowl, combine 1/3 c. of flour and the yeast. In a saucepan or the microwave, heat milk to 115 degrees F and pour over the flour mixture. Stir, and let bubble up in a warm place (like on top of the refrigerator) for 30 minutes to an hour.

After mixture has rested and bubbled, add the rest of the flour along with the sugar, ever clear, vanilla, salt, lemon zest, and butter to the bowl. Stir until dough comes together, either in a stand mixer with a dough hook or by hand. Knead for ten minutes, or until the dough is smooth. Form into a ball and place in a greased glass or metal bowl. Set in a warm place (80 degrees to 95 degrees F) until the dough has at least doubled in size or a finger imprint stays in the dough—anywhere from two to five hours.

After resting, punch the dough down and roll out to 1/2 inch thickness. Cut the dough into nine donuts using a round cutter, saving the scraps to rise and re-roll later. Place the cut donuts on a lined sheet pan and let rise another hour to two hours in a warm place.

In a dutch oven, heat enough frying oil to fill about halfway. Use a thermometer to measure when the oil reaches 356 degrees F. (The temperature will drop as you add the donuts, so kick it up a bit when the dough first goes in, and then lower as they cook.) Once the donuts are fried to a golden-brown color, remove using a strainer or slotted spoon and place on a rack before draining further on a paper towel-lined tray.

When slightly cooled, toss donuts in powdered sugar, then poke a hole and stuff with your favorite filling as desired.

Please Enjoy Responsibly.


Created By: Vanessa Dora Lavorato

Vanessa is a chocolatier, TV host and food stylist based in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in VogueLA Times and PAPER magazine. She co-hosted VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live demo for The Edible Club. View more of her recipes here.