Air Fryer Paczkis/ Krofne Recipe

All of these Fat Tuesday commercials got me salivating for some Paczkis and I can’t wait!

I grew up eating donuts but never heard of Fat Tuesday until I moved here. In the Balkans we call donuts “Krofne” but here in the states everyone refers to them as Paczkis.

But there is a difference between the two.

Paczkis/ Krofne, unlike the American donuts, are made from a very rich dough. The dough contains eggs, fats, sugar, yeast, milk and are typically topped with powdered sugar.

Today I wanted to try my favorite childhood recipe but instead of frying them in oil, I am using the Air Fryer. Come on, follow along.

HEP_4137

DISCLAIMER: if you are expecting your traditional paczkis, this is not it. This is an air fryer version that is a bit easier but obviously not fried. You can use this recipe to fry them as well and they will have more of that traditional taste. The airfying takes away that aspect but they are just as good in my opinion.

[THIS RECIPE HAS BEEN UPDATED 2O20]

  • Servings: 16-20
  • Difficulty: medium
  • Print

INGREDIENTS:

  • 3-4 cups of flour [see notes]
  • 2 TBSP of yeast
  • 1 3/4 cups of milk
  • 1 TBSP of sugar [add 1 more tbsp if you don’t plan on filling them]
  • 1/4 cup of oil
  • 2 pinches of salt
  • 2 eggs
  • powdered sugar for topping
  • jelly or nutella for filling

You will also need:

DIRECTIONS:

  1. Gather and measure out your ingredients.
  2. Heat up your milk in the microwave just until warm. 30 seconds.
  3. In a medium bowl or stand mixer add the warm milk along with yeast and sugar. Mix until incorporated.
  4. Add 3 cups of flour, oil, salt and eggs. Mix until combined.
  5. The dough will be sticky at this stage.
  6. Add 1/4 cup of flour at a time just until the dough comes together in a loose and semi sticky dough. Reserve more flour for kneading and dusting of the surface later.
  7. Sprinkle the dough with about 1/4 cup of flour to keep the top from drying out.
  8. Cover the bowl with a dish towel and/ or a plate and let the dough rise for about 1 hour.
  9. After it has doubled in size, sprinkle your counter with a bit of flour and roll out the dough. Knead it until it forms a nice smooth ball. Do not over knead.
  10. Roll it into a 1 inch thick pizza size shape.
  11. Using your cookie cutter or glass, cut out as many donuts as you can. If you have any leftover dough, you can kneed it again and make more donuts or you can discard. Totally up to you.
  12. Let the donuts rise up for another 10-15 minutes.
  13. Warm up your Air Fryer to 370 degrees for a few minutes.
  14. Line the bottom of the Air Fryer with parchment paper and place 4 donuts at a time. Do not line the air fryer with parchment paper and put it inside without the donuts. The paper will burn. It needs the donuts on top to hold it down and prevent a fire.
  15. Bake for 6-8 minutes on one side, open – flip, and finish baking on the other side. But check at about 2 minutes left to make sure they are not burning. You want a nice golden color.
  16. Remove from Air Fyer and place on a paper towel lined platter and sprinkle with powdered sugar. DO NOT PANIC: they come out fairly hard, more like a muffin, but after they rest and cool off they are light, airy, soft and delicious.
  17. Let it cool off before you fill them with your favorites. I love jelly but Nutella is always a favorite around here.

Here is a step by step slideshow for ya!

This slideshow requires JavaScript.

If you prefer fried donuts, once again – you can use this recipe for that as well. Just heat up your oil on medium and fry a couple at a time. Flipping them as soon as they start browning. You want the middle to get cooked through but without burning. Also, when you fry the donuts, let them cool before you sprinkle with powdered sugar. Otherwise the oil will melt the sugar immediately.

Whatever you decide, this recipe is fail proof but it does take time and patience. Plus keep in mind all flour is not created equal, some eggs are larger than others and fryers are different. So you may need more flour or more cooking time. Play around with it and enjoy.

x, Dijana

8 Comments

  1. Jo Mars says:

    Hello! What kind of yeast do you use? Aka, dry yeast or rapid yeast like for bread machines/American recipes, or fresh yeast? My mom’s recipes from Poland generally use the fresh yeast which can be a bit trickier lol

    1. I use dry yeast. I know what you mean with the fresh yeast my mom uses that for many recipes 🙂

  2. Sharon says:

    There is something wrong with the measurements of milk and flour in this recipe. It calls for too much milk and/or not enough flour. If you add all that milk you will need to add more flour to get the right consistency. It is too watery the way it is written.

    1. Thank you for letting me know. I am sorry you experience that. I’ve had many people make it and this is the first time I hear this. I will try again myself just to make sure. Thanks again. I appreciate the feedback very much. Thanks for trying.

  3. I had the same problem. I added more (a lot more) flour after letting it rise so I could roll it out, but then they came out more like buns than pączki.

    1. Oh man. I wonder if it’s the flour I use. I will make it tonight haha I have to fix this. Thanks ladies

  4. Make sure you follow me on Instagram and I filmed another video of step by step and they came out great for me again. I did adjust the recipe to reflect a few changes to make it easier for some of you. Hope that helps. Thanks again for trying my recipe and for your honest feedback.

  5. Anita says:

    Here I go! I will just fry them. The unhealthy version 😁

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.