- 3/4 cup warm milk (180 ml)
- 1 tsp active dry yeast
- 1/4 cup sugar (150g)
- 1/4 cup melted butter (55g)
- 2 egg yolks
- 1/2 tablespoon brandy, rum, vodka or vinegar
- 1 tsp vanilla extract
- 1 teaspoon salt
- 2 and 1/2 to 3 cups all-purpose flour(around 350g)
- 1 gallon oil for deep frying
- 1/2 cup Icing sugar (60g)
- 2 tbs Lemon juice
- Vanilla pudding or Nutella or jam
- Add yeast to warm milk, stir to dissolve and set aside.
- After 5 minutes add all the ingredients to a bowl of your stand mixer fitted with the dough attachment. Knead until smooth and elastic.
- Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours.
- Transfer the dough onto lightly floured surface. 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.
- Heat oil to in a large skillet. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. Make sure the oil doesn’t get too hot so the exterior doesn’t brown before the interior is done.
- Drain pączki on paper towels.
- Using a pastry bag, squeeze in a dollop of the filling of choice and glaze with icing sugar glaze.
- You can freeze paczki before or after frying.