Paczki

Method

Warm the milk to 30°C and combine with yeast and sugar, leaving to foam for 10 minutes. In a large bowl, mix flour and salt, then make a well and add the yeast mixture, eggs, egg yolks, vanilla, and rum, mixing until a shaggy dough forms. Knead for 5 minutes, then gradually incorporate the softened butter in small pieces until fully incorporated and the dough is smooth and elastic, about 10-15 minutes total. Cover and prove at room temperature for 90 minutes until doubled. On a floured surface, gently roll the dough to 1.5cm thickness and cut circles using a 7cm cutter. Place 1 tablespoon of jam in the centre of each circle, then fold and seal the edges carefully, rolling gently into smooth balls. Cover and prove for 45 minutes until puffy and light. Heat oil to 180°C and fry the paczkis in batches for 2-3 minutes per side until golden brown, turning once. Drain on kitchen paper and dust generously with icing sugar whilst still warm.