Pączki
- 1 1/2 cups milk
- 2 cakes yeast
- 1 teaspoon salt
- 3 egg yolks
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup butter
- 1 teaspoon mace or nutmeg
- 1 teaspoon nutmeg or mace
- 4 1/2 cups flour
- Scald milk and allow to cool to lukewarm.
- Break yeast into lukewarm milk.
- Beat sugar and butter until fluffy, add eggs, salt, and flavoring.
- Add flour and milk gradually, beating well.
- Let rise in warm place until double in bulk (about 2 1/2 hours).
- Punch down, knead and let rise again.
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Place dough on lightly floured board, stretch towards you and fill with thick filling (jelly is not thick enough).
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Fold over and cut into desired size ball, place on lightly floured surface and let rise.
- Fry in deep hot fat, turning only once.
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Pączki should have a very dark color before turning to ensure they are thoroughly baked.
- Drain on soft absorbent paper.
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Sprinkle with vanilla-flavored powdered sugar or mixture of granulated sugar and cinnamon.
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