1 1/2 C Warm milk, be sure it is exactly 110 degrees, no more
2 packs Active dry yeast
1/2 C Sugar
1 stick Butter, room temperature
1 lg Egg, room temperature (My mom's organic fed eggs add beautiful color, I think it's the sunflower seeds she feeds them)
3 lg Egg yolks, room temperature
1 t Brandy, you can use Rum if you like
1 t Vanilla (optional)
1 t Salt
4 1/2 to 5 C All Purpose Flour
1 gallon oil for deep frying
Granulated sugar for after frying
Fruit Jelly filling, Our choice is Organic Blackberry Jelly, from my Mom's Farm and Apricot. A typical Polish filling would be a Prune Paste. You can also use buttercream, or your favorite fruit paste.
Add yeast to warm milk, stir to dissolve and set aside. In a large bowl or stand mixer fitted with the paddle attachment, cream together sugar and butter until fluffy. Beat in eggs, brandy and salt until well-incorporated.
Add 1/2 C alternating the milk mixture till gone and reaching 4 1/2 C flour. Continue to add flour till Dough very stiff. At this point, you can turn out onto a floured board and knead the traditional way with the palm of your hand. If you prefer, switch to the dough hook in mixer and mix till dough has elasticity forming. Remove from bowl and form smooth ball. Let double in warm place, approximately 1 to 1 1/2 hours. Halfway through Punch down and let rise again, if you are in a hurry.
Turn dough out onto lightly floured surface. Pat or roll to 1/2" thick. Cut rounds with 3" biscuit cutter. Remove scraps, and re roll and re cut. Cover and let rounds rise until doubled, 30 minutes or longer.
Heat oil to 350° in large skillet or Dutch oven. Place pączki top-side down in the oil two at a time. 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. Keep an eye on your temperature if you are not using deep fryer. Test a cool one to make sure it's cooked through and because,
Who can wait!
Drain pączki on paper towels and roll in granulated sugar immediately.
While still warm slice a quarter size slit into the side. Use teaspoon full of jelly to shove inside. Use your thumb along inside of spoon, as you pull spoon out to ensure jelly stays inside. If you have a pastry bag, use that. You can also use a quart size baggie with the corner cut out to squeeze jelly into a slit in the side. Top with powdered sugar on both sides and enjoy!