Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Ola Rokita16 December 2020Comments (0)


Donuts or “pączki” as they’re know in Poland are a traditional dessert going back hundredths of years. They are typically associated with “Tlusty Czwartek” or “Fat Thursday” which usually occurs in February after the Carnaval.

Lucky Donuts

In some parts of Poland people believe that in order to have a lucky and prosperous year you must eat at least one donut on Fat Thursday. For someone like me who loves donuts, I have no trouble eating two or three, especially the ones freshly made at home.

Yeast is the magic ingredient

From the many varieties of donuts I have eaten, the ones made with yeast are the best. And, if they’re made with the right ingredients, they are light as air and melt in your mouth.

Go easy on the sugar

In many ways preparing the yeast dough for donuts resembles that of challah. The only difference is that you add a lot more eggs and a couple of extra tablespoons of sugar, but not too much. Too much sugar will cause the donuts to burn quicker during frying and will cause them to go stale faster.

If you prefer your donuts to be extra sweet, add a sweet filling or cover them with sugar glaze. If you’re adding a filling, you can either do it before the frying or afterwards.

I prefer adding the filling after my donuts are fried. If you’re doing the filling before the frying, make sure the filling is the same temperature as the dough and you enclose the dough properly so the filling doesn’t spill during frying.

When it comes to the filling, my favorite is plum butter or custard. But you can also try chocolate or strawberry jam.

If you’re going to indulge, do it smart

Donuts are packed with calories, but it’s worth it to occasionally indulge in the ones that are homemade. This is also why I make mine smaller than the typical size, so if I eat two or three it’s not the end of the world. Also, by adding a little bit of vinegar or very potent spiritus alcohol to the dough, the donuts will not absorb as much grease while frying.

Egg yolks add that fluffy effect

To make the donuts extra fluffy and delicate use a bigger ratio of egg yolks to egg whites. You’ll need at least 5 egg yolks for a basic recipe, but some recipes call for as much as 8 to 12 egg yolks. I find that too many egg yolks make the taste a little “eggy” so I like using about 5-6 egg yolks at most.

Best flour for donuts

To make the perfect dough, use wheat flour from Poland type 550 or “Luksusowa”. It’s an ideal flour for yeast-based dough. [click here to buy].

You can also use All-Purpose flour.

If you want your donuts to be extra fluffy you can also try using Italian flour type 00, a very fine flour similar to pastry flour.




  • 3¾ - 4 cups wheat flour (Type 550 or All-Purpose)
  • 3 egg yolks
  • 2 whole eggs
  • 1 cup whole milk
  • ½ cup cane sugar
  • 3 tbsp butter
  • tsp dry active yeast (20 grams or 0.7 oz of fresh bakers yeast)
  • ¼ tsp orange zest
  • 1 tsp vanilla
  • 1 tbsp grain alcohol or apple cider vinegar (optional)
  • ½ tsp salt

For frying the donuts

  • 2-3 cups sunflower seed oil (for frying the donuts)


  1. In a medium saucepan, combine the milk, eggs, and sugar, and whisk them swiftly together.

    eggs, milk and sugar
  2. Turn the heat on to medium level and warm up the ingredients until they are lukewarm to touch or they reach 100° Fahrenheit or 38° Celsius.

  3. Turn the heat off and add the yeast. Quickly whisk the ingredients together and let the mixture rest for about 5-10 minutes to let the yeast activate. You should see bubbles forming at the top.

  4. In the meantime, using a small saucepan, melt the butter over a low heat just until it starts liquifying. Don't overheat the butter nor burn it.

    melting butter
  5. Let the butter cool for at least 10 minutes.

    melted butter
  6. In a separate stand mixer bowl or a regular large mixing bowl, combine the flour and the salt. Mix the flour and the salt together and then add the vanilla and orange zest.

    flour with vanilla and orange zest
  7. Pour in the mixture of yeast, eggs, milk, and sugar to the flour, and mix all the ingredients together with a spoon. Add the vodka or apple cider vinegar and mix some more. Once combined, use the dough hook on your stand mixer to begin kneading the dough. You can also knead the dough with your hands by pulling and folding the dough as you knead.

    add liquids with solids
  8. Keep kneading the dough until it starts pealing off the walls of your bowl and your hands.

  9. Slowly start adding the melted butter as you continue kneading. If you're using a stand mixer, reduce the speed to low as you pour in the melted butter.

  10. Continue kneading for another 5-10 minutes, or until your dough becomes smooth and elastic.

    kneading the dough
  11. Once you achive a uniform consistency in your dough, cover it with a clean dish towel and let it rest in a warm place on the kitchen counter for at least 30 minutes or until it doubles in size. Don't over-rest your dough, maximum an hour is all you need.

  12. Once your dough has rested, start shaping your donuts.

  13. For smaller donuts like mine, tear about 30 grams or 1 oz of dough (for regular size tear about 50 to 60 grams or about 2 oz per donut) and shape a small ball to form your donut. Repeat until you use up your dough. You can also refrigerate half a portion of the dough covered in plastic food wrap for the next day if you want more fresh donuts later.

    Shaping donuts
  14. Place your shaped donuts on a cookie sheet lined with parchment paper so they don't stick to the surface.

  15. Cover your formed donuts with a clean kitchen towel and let them rest for 30 minutes.

    cover the donuts
  16. In a medium pot heat up the sunflower seed oil until it reaches about 340° Fahrenheit or 170° Celsius.

  17. Reduce the heat to low and gently place 3-4 donuts at a time (depending on their size) in the pot and fry them until they start to turn golden at the bottom (about 1 minute on each side) and then flip them to the other side to fry until both sides are golden.

    Frying donuts
  18. Make sure to check the temperature of your frying oil from time to time so it does not exceed 180° Celsius or 350° Fahrenheit. Temperature is very important when frying your donuts. If you notice little bubbles forming on the surface of your donuts while frying, your temperature is too high.

  19. When your donuts are done frying, place them on a cooling rack lined with paper towels to absorb the excess oil.

    place donuts on a rack
  20. Once cooled, sprinkle them with powdered or confectionary sugar, or glaze them.

    dip donuts in confectionary sugar
  21. If you want to add a filling to your donut, you can use a large metal straw to pierce a hole.

    using a straw
  22. Then use a pastry piping bag or a dispenser to fill your donut with your favorite filling.

    filling with cream
  23. Enjoy!!!

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