Paczki (Polish "jelly" Doughnuts)

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READY IN: 1hr 6mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • SPONGE
  • 2
    dry compressed yeast cakes, crushed
  • 1
    cup lukewarm milk
  • 1
    cup flour, sifted
  • 1
    tablespoon sugar
  • DOUGH
  • 8
    egg yolks
  • 23
  • 2
    tablespoons vanilla sugar
  • 2 12
    cups flour, sifted
  • 2
    tablespoons grain alcohol or 2 tablespoons rum
  • 12
    cup butter, melted
  • FILLING
  • fruit filling (such as preserves or thick jam)
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DIRECTIONS

  • SPONGE:
  • Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar.
  • Mix, cover, and let stand in warm place to rise.
  • Beat egg yolks with powdered sugar and vanilla sugar until fluffy.
  • Sift flour into bowl, add sponge (yeast mixture), egg mixture, and grain alcohol or rum.
  • Knead well until dough is smooth and glossy.
  • Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
  • Cover with cloth and let rise in warm place until doubled.
  • Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2" inch thick.
  • With glass or biscuit-cutter, cut into rounds.
  • Arrange on floured board and proceed in either of the following ways:
  • SMALL PACZKI:
  • Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round.
  • Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
  • Let rise in warm place until doubled.
  • LARGE PACZKI:
  • Place a spoonful of fruit filling as above on only 1/2 dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball.
  • Let rise until doubled in warm, draft-free place.
  • Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying.
  • It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
  • Fry paczki without crowding several minutes until nicely browned on bottom, then turn over and fry on other side another 3 minutes or so.
  • NOTE:
  • If using electric fryer, set temperature at 360-375 degrees.
  • If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
  • Paczki may also be fried in oil, but lard produces the tastiest results.
  • If you are cutting down on animal fats, you can compromise by using a lard and oil combination.
  • Transfer fried paczki to absorbent paper and set aside to cool.
  • When cool, dust generously with powdered sugar, glaze or icing.
  • RECIPES USING EGG WHITES:
  • Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread! Recipe #45394.
  • Angel Food Cake Recipe #12591.
  • Fruit pies with meringue topping.
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