Paczki for All

Dairy, Egg & Nut-Free Paczki for Fat Tuesday or just fun. |

I’m a European mixed breed of everything but Polish. I’m not Catholic. I live nearly opposite side of the state from Hamtramck. But I’ve still got Paczki on the brain. The towering boxes stacked in the grocery store over the past few weeks haven’t helped either.

Traditionally, Paczki are meant to use up all the eggs, sugar, butter & lard in the pantry before Lent. Since nearly none of those stipulations apply here, creating an egg-free and dairy-free Paczki was a fun & leisurely affair without the pressure of Ash Wednesday breathing down my neck. Filling with jam or pudding is up to you.  Consider yourself warned on this one, these are really, really good. You might end out having a Fat Sunday, Fat Monday, Fat Tuesday…

  • 1⅓ cup coconut milk (we're talking the canned coconut milk, not the refrigerated coconut beverage here, this is about 1 can's worth)
  • ⅓ cup sugar
  • 2 heaping teaspoons yeast
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • A few shakes of nutmeg & cardamom (optional)
  • 2¾ cups all purpose flour
  1. Mix all the ingredients, except for the flour together in the bowl of a stand mixer.
  2. Add enough flour to make a sticky dough. Add a bit more if it's a gloppy mess. Don't add too much flour or these guys will be tough.
  3. Knead only enough to bring the dough together, you don't want gluten formation here.
  4. Cover bowl with plastic wrap and let raise until doubled, about 2 hours.
  5. Gently dump the dough on to a generously floured surface. Roll out to ½ inch thick and cut into rounds.
  6. Place the donuts on a floured and parchment-lined cookie sheet. Cover the the plastic wrap again and let raise for another hour or so.
  7. Heat some vegetable oil up in your deep fryer or in a dutch oven to 350 degrees. I use soybean oil. Canola smells fishy, Crisco shortening is waxy. Never, ever, use lard. Ignore what Fanny Farmer and King Arthur Flour say about this matter. Frying in lard will make your house reek of dead cow. Don't do it.
  8. Fry for 2-3 minutes per side and allow to cool and drain on paper towel before filling.
  9. Fill with jam or custard using a pastry bag and piping tip, roll around in powdered or granulated sugar. Enjoy!

Vanilla Custard Filling (embarassingly easy)
  1. Mix it. Chill it. Fill them. Eat them.


  1. Camille says

    Oooh, good call on the coconut milk! We are currently trying to locate Babcia Taraskiewicz's (my maternal grandmother) Paczki recipe. We might be just a teeny tiny bit Polish. But since the family recipe is MIA, I'm going to try these!

    And the photo is FABULOUS!

  2. Speedbump Kitchen says

    Thanks Camille! I had one colossal fail with the yeast raised dough…well not a complete fail because it's hard to go wrong with fried dough and sugar…but it wasn't the light and tender donut I wanted. I almost gave up and then decided to give it another go with the coconut milk, decreased the flour and cut way back on the kneading…and it was perfect! I'll have a bit more time to learn about photography this month with a FB fast for Lent!

  3. Kristin says

    Love this…can't wait to try it. I wonder if this would make a funnel cake?
    Did you hear that there is a Babycakes in Downtown Disney???
    I just found out when I asked for updated allergy forms for our upcoming trip.
    I have no idea how I didn't know. I've been so out of the loop.

  4. Speedbump Kitchen says

    I didn't know that about Babycakes, we skipped Disney this year, but plan to go next and that would be awesome. I'm sure their stuff is great in real life…I don't recommend the cookbook though. Really expensive recipes with all the coconut oil and specialty flours and nothing worked out for me. I had gobs of failed dough to chop up in to ice cream recipes though! I'm curious about the funnel cake thing too. It would have to be much runnier, maybe see what happens with 2 or 2 1/4 cups of flour!

  5. Ellen says

    Thank you for this recipe! Coconut milk sub is pure genius. They turned out light and fluffy – absolutely delicious. Now my FA daughter can be as fat as the rest of us this Tuesday!

  6. Libby says

    You've done it again! I struggled with a fried donut recipe for Hanukkah, but couldn't make it work. Thanks!

  7. RandomThoughts says

    These look so yummy! I have a question though….my daughter is allergic to coconut as well as to egg but she is ok with dairy, so can I substitute the coconut milk with regular whole cow's milk? If yes, would the quantity remain the same? Thanks!

  8. Speedbump Kitchen says

    Hmm, can't see why not. Coconut milk from a can is really thick, so you might end out having to add more flour while kneading. But go for it!

  9. Laura says

    Your pudding filling set up? I have never had success with adding soymilk to the pudding mix. It even says on the box that it isnt recommended because it won’t set up. What am I doing wrong!? Maybe the box calls for more cow milk and I did a direct sub? No clue, I gave up years ago on all instant pudding. If this works, I will be in your debt forever!

    • Meg says

      Hi Laura, yes it works great! I think the regular directions say to add 2 cups of milk to the small instant pudding package. I use 3/4 cup dairy-free milk, so this filling is very thick like a custard. If I were making pudding to eat, I’d probably add more dairy-free milk until I got the right consistency.

      • Laura says

        Ok, so I am always up for an experiment. Trying it now and it looks like it is going to set up. Hurray!!!! Thanks for the awesome post! I used almond milk. :)

  10. Sarah says

    Can I put the dough in the refrigerator after 2 hours if I don’t have the time to raise again and fry tonight? Or should it stay out overnight? Thanks!

    • Meg says

      There are two options for AM doughnuts.

      1.) Mix the dough up & put the bowl straight in the fridge for the “first raise” overnight, proceeding in the morning with the rolling, cutting & “second raise” & then frying or

      2.) Go all the way through the rolling & cutting at night, placing the pan of fully shaped donuts in the fridge (loosely covered with plastic wrap, sprayed with cooking spray) for the “second raise” overnight, then in the AM let the donuts come to room temp, then fry.

      I wouldn’t leave any of the dough out on the counter overnight, it will raise like crazy & not do well!

  11. says

    Where are the recipes for the first five or so items of the 18 scrumptious Polish dishes?
    Especially the Makowiec and the Barszcz. My mom made both but we don’t have a recipe.


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