Prep 20 mins
Cook 2 hrs
Polish doughnuts served all year round but to Americans only known during Mardi Gras
- 500 g all-purpose flour
- 5 teaspoons dry yeast
- 3 egg yolks
- 1 egg
- 1 cup nonfat milk, warm
- 5 tablespoons sugar
- 1 ounce rum
- 50 g butter
- 1 teaspoon vanilla extract
- 10 tablespoons low sugar jam
- 1 cup oil
- Combine yeast with half a cup of warm milk, a tablespoon of flour and a tablespoon of sugar
- Let it rise for about 10 minutes.
- In the meantime, melt the butter and let it cool off a bit.
- Whisk the egg yolks with the egg, the remaining sugar and the vanilla extract in a large bowl.
- Add the yeast mixture, the rest of the milk and the rum.
- Sift flour and add about 3/4 of it to the bowl.
- Start kneading, adding enough flour so that the dough no longer sticks to your hands. Once it stops sticking add the melted butter and knead it inches.
- Leave thr dough to rise until it has doubled its volume.
- Roll out the dough and with a bicuit cutter or a glass cut out 30 rounds.
- Place about a teaspoon of jam in the center and close the dough so that the jam is inside.
- Place on a floured board, seam side down and let rise.
- Heat oil in a large pot and fry each paczek on both sides until they turn a deep golden brown, about a minute and a half per side.
- Remove to a paper towel to absorb the extra grease.
- Optional: You can sift some powdered sugar over the top.