Pączki

Ingredients

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup warm whole milk (about 110°F)
• 4 large egg yolks
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 tablespoon vodka or rum
• 1 teaspoon vanilla extract
• About 1 cup thick rose-hip jam or plum butter (lekvar), or sweetened farmer's cheese
• 6 cups vegetable oil or lard, for frying
• Powdered sugar, for dusting

Before you cook

• Stir the yeast and 1 teaspoon of the sugar into the warm milk.
• Let the mixture sit for 5 minutes, until foamy on top.
• Whisk the egg yolks and remaining sugar together in a large bowl for 2 minutes, until pale and thick.
• Beat the softened butter into the egg yolk mixture until smooth.
• Stir in the vodka and vanilla extract.
• Pour in the foamy yeast mixture.
• Stir to combine.
• Add the flour and salt.
• Mix until a soft, sticky dough comes together.
• Turn the dough onto a floured counter.
• Knead for 8 to 10 minutes, until smooth, elastic, and only slightly sticky.
• Place the dough in a greased bowl.
• Cover the bowl.
• Let the dough rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
• Punch down the risen dough.
• Roll it out on a floured counter to about 1/2 inch thick.
• Cut the dough into rounds with a 3-inch cutter, re-rolling the scraps once.
• Spoon a scant teaspoon of jam onto the center of half the rounds.
• Brush the bare edge of each jam-topped round with water.
• Press an uncovered round firmly on top of each jam-topped one, sealing the edges completely.
• Set the filled rounds on a floured cloth, spaced apart.
• Cover them loosely.
• Let them rise again in a warm spot for 45 minutes to 1 hour, until visibly puffy.

Steps

1. Pour the oil into a deep, heavy pot until it is about 3 inches deep.
2. Heat the oil over medium heat to 350°F, checking with a thermometer.
3. Lower two or three pączki into the oil at a time, without crowding the pot.
4. Fry for about 2 minutes on the first side, until deep golden brown.
5. Flip each one.
6. Fry the second side for about 2 minutes, until deep golden brown.
7. Lift the fried pączki out with a slotted spoon.
8. Drain them on a wire rack set over paper towels.
9. Let the oil return to 350°F before frying the next batch.
10. Let the pączki cool for 10 minutes.
11. Dust them generously with powdered sugar just before serving.