Paczkis
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:27am

Ingredients




The following is the Nowak family recipe for paczkis, jelly-filled doughnuts.
3 tablespoons granulated sugar
3 1/2 teaspoons active dry yeast
1 cup whole milk, heated to 105 to 115 degrees F
7 tablespoons unsalted butter
1 cup powdered sugar
3 eggs
2 egg yolks
1/4 cup rum
3 1/2 cups all-purpose flour
Pinch salt
3/4 cup filling of choice, such as raspberry or blueberry 
Shortening or vegetable oil for deep-frying

Preparation

1 Stir sugar and yeast into warm milk; set aside until it bubbles, 15 minutes. 2 Melt butter in microwave oven; set aside to cool to room temperature. Beat together powdered sugar, whole eggs and yolks in small bowl until well-combined. 3 Beat in rum. Set aside. 4 Place flour, salt, yeast mixture and egg mixture in bowl of electric mixer with paddle attachment. Beat until flour is combined and dough is stretchy, about 3 minutes. (Or beat by hand 10 minutes.) Add melted butter; mix until well-combined, about 1 minute. Cover bowl with towel; let stand in warm place until doubled in size, about 1 1/2 hours. 5 Place dough on lightly floured surface. Stretch and pat until 1/4 inch thick. 6 Cut into 3 inch circles using glass or biscuit cutter. Place1/2 teaspoon of the filling in center of each circle. Fold dough over filling; pinch edges together, making a ball. Place on floured parchment or wax paper. Cover with towel. Let stand in warm place 45 minutes. 7 Heat shortening in deep-fat fryer, deep saucepan or wok until deep- frying thermometer reaches 360 to 370 degrees F. Have hot fat at least 3 inches deep. 8 Fry paczkis, a few at a time, until brown on all sides, about 4 minutes. Drain on paper towel-lined plate. Sprinkle with powdered sugar while still warm.