Paczki
By: Helen Pitlick
Published: Monday, February 15, 2010 - 8:14pm

Ingredients




1 package active dry yeast
1/4 cup warm water
 cup (5 ⅓ tablespoons) butter, softened
2/3 cup sugar
1 whole egg
3 egg yolks
1 tablespoon brandy
3/4 teaspoon salt
3 1/2 cups all-purpose flour
1 gallon oil for deep frying
Granulated sugar (optional)
Confectioner's sugar (optional)
Fruit paste for filling (optional)

Preparation

1 Dissolve yeast in warm water and set aside. 2 In a large bowl, cream butter and sugar until fluffy. Beat in the whole egg, then beat in the egg yolks one at a time. 3 Add brandy, dissolved yeast and salt. Beat until well mixed. 4 If using a stand mixer, switch to the dough hook attachment and add flour gradually to make a stiff dough. Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes. 5 Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 1 hour. 6 Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer. 7 Heat oil to 375 degrees in large pot or Dutch oven. Fry paczki a few at a time 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. 8 Drain paczki on paper towels and sprinkle with granulated sugar while still warm.

About


Paczki are Polish doughnuts; they are traditionally served the day before Lent.