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Paczki

Source of Recipe


From "At Hanka's Table" by Hanka Sawka






List of Ingredients



• 2 cups milk, divided (1 cup cold)
  
• 2 tsp active dry yeast
  
• 3/4 cup plus 1 Tbsp granulated sugar, divided
  
• 8 egg yolks
  
• 2 tsp vanilla
  
• 1 Tbsp vodka
  
• 1 tsp grated orange or lemon zest
  
• 1/2 tsp salt
  
• 5 cups all-purpose flour, divided, plus more for sprinkling
  
• 1 cup (2 sticks) unsalted butter, melted
  
• 2 pounds vegetable shortening, for deep-frying
  
• 1 jar fruit preserves
  
• 1/2 cup confectioners' sugar, for sprinkling
  






Instructions



1. Heat 1/2 cup of the milk until lukewarm. Pour it into a small bowl and add the yeast and 1 tablespoon sugar. Set aside in a warm place until frothy, for 10 to 15 minutes. Using an electric mixer, beat the yolks with 3/4 cup sugar until fluffy. Beat in the vanilla, vodka, zest and salt.
   
   
2. Heat another 1/2 cup milk to a boil; remove from the heat. Place 2 cups flour in a bowl and add the hot milk. Mix, using a fork, and add the remaining 3 cups flour. Add the yeast mixture and the yolk mixture; combine. Mix in the remaining 1 cup cold milk. Gradually mix in the melted butter at the end. Knead well for at least 10 minutes. The dough should not be too firm, but it should not stick to your hands. Set aside in a warm place until doubled, for about 2 hours.
   
   
3. Melt the vegetable shortening in a wok or deep-fryer to 375 degrees. If the shortening is too hot, the paczki will cook too fast on the surface, remaining uncooked inside. If it's too cool, the dough will soak up the oil, making the paczki soggy.
   
   
4. Take enough dough and make a round, flat pancake 2 to 3 inches in diameter and 1/2-inch thick. Place 1/2 teaspoon preserves in the middle. Close the pancake around the preserves so that you have a little ball, and pinch it tightly closed on top. A tight seal is important, or the paczki will come apart while cooking. Place the ball, pinched-side down, on a plate or counter dusted with flour. Repeat with the remaining dough and preserves. The balls should rest in a warm place for 15 minutes to rise before deep-frying. By the time you make all the dough into balls, the first ones will be ready for frying.
   
   
5. Deep-fry the dough balls in batches for 2½ minutes; turn them over to fry on the other side for another 2½ minutes. They should become dark brown. Remove one and test with a toothpick to see whether you have fried it enough -- the toothpick should come out dry. Remove the paczki and blot on a paper towel. Immediately sprinkle with confectioners' sugar. Repeat until all are fried and sprinkled.
   
   Makes about 40 paczki.