INGREDIENTS
- 1 cup lukewarm whole milk
- 1 package active dry yeast
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 ½ - 3 cups all-purpose flour
- 2 egg yolks
- ½ teaspoon vanilla
- 3 tablespoons butter (melted and cooled slightly)
- Canola oil (for frying)
- Any fruit jam (optional for filling)
DIRECTIONS
Heat milk in a small saucepan and let cool to lukewarm. In a large mixing bowl, dissolve yeast in milk and let stand for 5 minutes. Add 1 cup of flour. Stir with a wooden spoon until smooth and let stand for about 30 minutes or until bubbles have formed.
In a small bowl, whisk the egg yolks until frothy. Add sugar, salt and vanilla and continue to whisk until combined.
Add the sugar/egg mixture to the bubbly dough and vigorously mix with a wooden spoon. Add melted butter and continue to stir. Gradually combine remaining flour until a slightly sticky but soft dough comes together. Knead a few times and form dough into a ball.
Place dough in a large greased mixing bowl and cover with plastic wrap. Place in a warm area until dough has doubled in size (40-50 minutes).
Roll dough to a ½-inch thickness on a lightly floured surface. Cut out dough rounds using an upside down coffee mug and place onto a parchment lined cookie sheet. Cover with plastic wrap and let rise for another 30 minutes (in a warm place).
Heat a deep skillet with 1 ½-inches of canola oil (to about 350 degrees). Place 3-4 paczki in skillet (at a time) and fry for about 20-30 seconds or until golden brown on each side (using tongs to flip). Repeat process for remaining paczki.
Gently place on paper towel-lined plate and then dip into granulated or powdered sugar. Using a piping bag, fill paczki with fruit jam of choice.