Paczki
Ingredients (for 3 dozen)
1 T yeast (1 cake)
1 pint scalded milk
1/4 lb. (1 stick) butter
4 egg yolks + 1 whole egg
1/2 orange zest
1 scant t. salt
1/2 c. sugar
1/2 t vanilla
7 c. flour
Scald the milk, add the butter to melt; let cool till warm. Dissolve the yeast in the milk. Add 2 c. four, let stand in warm place for 30 min.
Beat egg, sugar, vanilla, zest and salt. Add to milk,flour mixture, beat until light. add 5 c flour. Let rise until double in size.
Roll out dough to about 1/2 or 3/4 inch thickness, cut with large glass, set on powdered surface to rise.
Heat oil to 425°. Fry until brown, roll in sugar, stuff with jam or jelly.
Comments
For years I've prepared the dough the Sunday before Ash Wednesday, and let it stand in a cold hall or porch . After work on Monday, the rolling and cutting warms the dough enough to rise. Keeps the night from getting too late.
The biggest trick to the whole business is the stuffing. I used to use a turkey baster, but if you intend to do this regularly, I'd invest in a a cookie press with a nozzle. (A friend gave me one.)
Be sure to cook until each paczek is a fairly deep brown. It's possible to undercook and have a doughy mess inside.