Pączki
Ingredients
Leaven
- 1-3/4 oz yeast
- 2 tbsp sugar
- 5 tbsp milk
Dough
- 4 egg yolk
- 2 eggs
- lemon peel
- 7 cups flour
- 1-1/2 cups milk
- salt
- 2 tbsp rum
- 9 tbsp butter
- 1-1/2 cups cherry jam
- fat for frying
- powdered sugar
Instructions
- Prepare leaven, set aside to rise.
- Cream egg yolks and eggs with sugar and lemon peel (zest), add the leaven, flour, milk, salt, rum, and mix.
- When all ingredients are combined, add gradually melted butter, knead, set aside to rise.
- When the dough doubles in bulk, divide into 4 parts. Roll out each part on floured board to 1/3" thickness.
- Drain excess liquid from the jam.
- Cut rounds with small cookie cutter, place a bit of jam in center, cover with another round, pinch together with fingers, and then cut out again with cookie cutter (even the sides)
- Place the doughnuts on flour sprinkled board, leave space between each, cover with a towel and allow to rise.
- Put up fat for frying, test fat for temperature with a piece of dough. If dough floats to the top immediately, the fat is correct temperature.
- Brush flour off of the leavened doughnuts, place in hot fat, upper part down, the doughnuts should be able to float freely in the fat.
- When half the doughnut is browned, turned over and fry.
- Removed with a 2-tine fork onto absorbent paper; when drained, place on a platter, sprinkle vanilla sugar.
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