“Baker Reveals Justified Pricing for Perfect Doughnuts”

Bassyonni

Published: February 12, 2026 2:11 AM ET

In the lead-up to Tłusty Czwartek (Fat Thursday), pastry chefs experience a dramatic increase in business, with some reporting sales up to 30 times higher than usual. However, the preparations for this significant day require considerable effort, often taking up to a week. All staff must be involved, from restocking ingredients to cleaning up after the day’s sale.

Baker Reveals Justified Pricing for Perfect Doughnuts

Janusz Profus, president of the Pastry Chefs Association, highlights that Tłusty Czwartek not only offers opportunities for increased earnings but also creates a whirlwind of activity and additional work. Many bakers express a preference for a steadier demand for doughnuts throughout the carnival season rather than a concentrated rush on one day.

Quality vs. Quantity

On this busy day, many bakeries prioritize quantity over quality, which can affect the product. For instance, bakers often shortcut the proofing time by increasing temperatures, which may compromise texture. Additionally, oil for frying may not be replaced frequently enough, impacting flavor and satisfaction.

High-quality doughnut pricing is around 10 PLN.
Some bakeries charge significantly more, while others offer decent options at lower prices.

What Makes a Perfect Doughnut?

Creating an exceptional doughnut involves careful ingredient selection. According to Profus, a high-quality doughnut contains:

40 egg yolks per kilogram of flour.
250 grams of good butter.
A splash of pure spirit to prevent oil absorption.

While some bakers opt for cheaper vinegar, this can negatively impact the final flavor. The frying medium is critical; fresh, refined lard is preferred over vegetable oils for authentic taste.

The Role of Filling

The type of filling also influences doughnut quality. The best fillings should be made with natural ingredients. Profus favors traditional flavors such as rose jam made from crushed rose petals and lemon juice. A popular topping is orange peel glaze made from syrup-cooked fondant.

Additionally, the pastry market has seen creative fillings emerge, including pistachio and matcha, which cater to contemporary consumer trends.

Consumer Trends and Statistics

Research from UCE Research indicates that approximately 84% of Polish adults plan to indulge in a doughnut on Tłusty Czwartek, with nearly 60% considering eating 2-4 doughnuts. Profus notes that warm, freshly made doughnuts are often the most appealing.

During his training, he recalls competitive eating events where the top participants could consume as many as 20 doughnuts at once. This reflects the popularity and cultural significance of doughnuts during Tłusty Czwartek.

In conclusion, while Tłusty Czwartek presents bakers with lucrative opportunities, it also involves considerable labor and dedication to ensuring the doughnuts meet quality expectations. Both bakers and consumers alike appreciate the balance of flavor, texture, and tradition in this beloved pastry.