Polish Pączki Filled with Rose or Plum Jam

What you need

• 375 g (3 cups) all-purpose flour, plus extra for rolling
• 240 ml (1 cup) whole milk
• 7 g (1 packet) active dry yeast
• 70 g (1/3 cup) granulated sugar
• 1 pinch salt
• 4 large egg yolks
• 45 g (3 tbsp) butter, melted and cooled
• 2 tbsp rum, or vodka
• 1 l (4 cups) neutral oil, for frying
• 250 g (3/4 cup) rose petal jam, or thick plum jam
• 60 g (1/2 cup) powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Warm the milk until it feels just warm on a fingertip, about 38 °C (100 °F).

2. 2

   In a small bowl, mix the yeast with 1 tbsp of the flour, 1 tbsp of the granulated sugar and 3 tbsp of the warm milk. Cover and leave until foamy, 15-20 min.

3. 3

   In a large bowl, combine the remaining flour, the rest of the granulated sugar and the salt.

4. 4

   Add the yolks, butter, rum, the yeast mixture and the remaining milk, and stir into a soft, shaggy dough.

5. 5

   Knead until smooth, elastic and no longer clinging to the hands, 5-8 min. It should stay soft.

6. 6

   Cover the bowl and leave in a warm spot until the dough doubles, 45-60 min.

7. 7

   Roll the dough out on a floured board to about 2.5 cm (1 in) thick and cut out 7 cm (3 in) rounds.

8. 8

   Cup each round in a palm to make a smooth ball with slightly flat top and bottom, and set them on a floured tray.

9. 9

   Cover and let them rise again until puffy, 20-30 min.

10. 10

    Heat the oil in a heavy pot, at least 6 cm (2 1/2 in) deep, to 175 °C (350 °F).

11. 11

    Fry 3-4 at a time until deep golden, 2-3 min per side. A pale ring around the middle is a sign of a good rise.

12. 12

    Lift them onto paper towels and let them cool for 10 min.

13. 13

    Poke a hole into the side of each with a chopstick and pipe in about 1 tbsp of jam.

14. 14

    Dust generously with the powdered sugar and serve the same day.

Imported from annainthekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.