Polish Pączki

Instructions

1. Prepare the yeast
   In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Stir gently and let it sit for 10 minutes until frothy and activated.
2. Make the dough
   In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, egg yolks, whole egg, melted butter, vanilla extract, and spirits (if using). Mix until a soft, slightly sticky dough forms, about 5-7 minutes.
3. First rise
   Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1-2 hours.
4. Shape the pączki
   Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about ½-inch thickness. Using a 3-inch round cutter, cut out circles. Place them on a floured baking sheet, cover loosely, and let rise for another 30 minutes until puffy.
5. Fry the pączki
   Heat oil in a deep, heavy-bottomed pan to 350°F (175°C). Carefully slide 3-4 pączki into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil.
6. Fill with jam
   Once the pączki have cooled slightly but are still warm, use a piping bag with a long, narrow tip to inject about 1 tablespoon of fruit preserves into the side of each pączki. Alternatively, you can cut a small slit in the side of each pączki and spoon in the filling.
7. Finish and serve
   When the filled pączki have cooled completely, dust generously with powdered sugar. For an authentic touch, traditional pączki often have a small circle of fried dough on top, called a "rose". Serve fresh on the same day for best taste and texture.