Ingredients:
- 2 packages active dry yeast
- 1 1/2 cups milk, warm, about 110 F
- 1/2 cup granulated sugar
- 1/2 cup butter, at room temperature
- 1 large egg, at room temperature
- 3 large egg yolks, at room temperature
- 1 tablespoon rum or vanilla extract
- 1 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour
- 1 gallon oil, for deep-frying peanut, canola, or vegetable oil
- 1/2 cup granulated sugar or 1/2 cup of powdered sugar, for rolling, optional
- 1 cup jam or preserves, for filling, optional or 1 cup of pastry cream for filling, optional
Directions:
- Add yeast to the warm milk to dissolve and set aside.
- Cream together 1/2 cup of granulated sugar and butter until fluffy and the sugar is well incorporated.
- Next, beat in the eggs, egg yolks, extract, and salt until fully incorporated.
- Begin incorporating the 4 1/2 cups of flour and milk & yeast mixture alternating between the two. Beat for additional 5 minutes in a mixer or if by hand, beat until the dough begins to bubble. The dough will be very slack, if it is too soft, incorporate the remaining 1/2 cup of flour but do not add more than that 1/2 cup or the dough wil become too stiff and lose the soft fluffy doughnut texture when it cooks.
- Place the dough in a greased bowl, turning to cover both sides with oil. Cover in plastic wrap and let rise in a warm place for approximately 1-2 1/2 hours or until it doubles in size.
- Punch down the dough and let it rise again for 45 minutes.
- Turn dough out onto a lightly floured surface and roll to 1/2 inch thickness. Cut out 3-in rounds with a biscuit cutter or round glass. Place the cutter close together as you can so you will have minimal scraps. Remove scraps, reroll and recut until all the dough has been used. Place rounds on a cookie sheet or cutting board and cover with a damp towel and let rise until doubled in size, about 20-30 minutes.
- To fry, during the final 10 minutes of rising, prepare a dutch oven or large skillet with oil. Heat oil to 350 F. Make sure to monitor the temperature of the oil through out cooking or the outside will brown without the inside being fully cooked.
- Place the 2-3 paczki, top-side down into the oil. Cook for 2 to 3 minutes until the bottom is golden brown, flip them over and fry for another 1 to 2 minutes or until golden brown.
- Test a cool one to make sure it is cooked through, then adjust cooking time and oil temperature accordingly.
- Drain fried paczki on paper towels.
- To fill them poke a hole in the side of the paczki, using a pastry bag, squeeze in a generous amount of the filling of your choice. Then dust with sugar. If dusting, roll the warm paczki in the sugar of our choice or you can use an icing glaze if you prefer.
- It is best to eat the same day or freeze for up to two weeks.
