The Best Paczki Recipe On Earth: Fantastic Polish-Style Doughnuts
Serving Size / Yield
- 1 pkg Active Dry Yeast
- ¼ cup lukewarm Water
- ⅓ cup Butter, softened
- ⅔ cup Sugar
- 1 Egg
- 3 Egg Yolks
- ¼ cup Rum
- ¾ tsp. Salt
- 3½ cup Flour
- oil, for frying
- plum preserves, for filling
- chopped toasted nuts, for topping
- powdered sugar, for topping
Dissolve yeast in water and set aside. In a the bowl of a stand mixer, cream butter and sugar until fluffy. Add the whole egg, followed by the egg yolks one at a time. Add rum, dissolved yeast and salt. Beat until well mixed. Switch to the dough hook attachment, and slowly add the flour while mixing.
Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes. Place dough in a well-buttered bowl. Cover and let rise until the volume doubles, about one and a half hours.
Flip risen dough onto floured surface. Roll to 1/2 inch thickness. Cut into rounds using an upside-down coffee cup. Continue rerolling and cutting dough until it is all used. Place rounds onto a lightly floured cookie sheet and cover with plastic wrap. Allow to rise for about a half hour.
Fry in 375 degree oil for about 2 1/2 minutes per side or until golden brown. When fried, remove to paper-towel lined cookie sheet and immediately sprinkle with powdered sugar and nuts. Allow to cool.
When cooled, fill the doughnuts with plum preserves using a hard-tipped pastry bag. Serve.