EXCELLENT WARSAW PĄCZKI Wyborne Warszawskie Pączki
Ingredients
- 1 cup sweet cream
- 2 yeast cakes
- 10 egg yolks
- 1 tsp salt
- 5 tbsp soft butter
- 4 cups flour
- 1 jigger rum
- 6 tbsp sugar
Instructions
- Heat cream to lukewarm.
- Add salt to egg yolks and beat until thick.
- Cream butter and sugar.
- Put these ingredients into a large bowl, add yeast dissolved with 1 tablespoon of sugar and mix thoroughly.
- Add rum, then flour and cream alternately, and beat hard until the dough blisters.
- Set in a warm place to rise.
- Punch down, knead and let rise again.
- Place dough on lightly floured board, stretch toward you, and fill with thick filling (jelly is not thick enough).
- Fold over and cut into desired size ball, place on a lightly floured surface, and let rise.
- Fry in deep hot fat, turning only once.
- Pączki should have a very dark color before turning to ensure that they are thoroughly baked.
- Drain on soft absorbent paper.
- Sprinkle with vanilla-flavored powdered sugar or a mixture of granulated sugar and cinnamon.
