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PACZKI (POLISH DOUGHNUTS) 
STEP 1 - Making the sponge:

1 c. lukewarm milk
1 c. sifted flour
2 pkgs. dry yeast
1 tbsp. sugar
2 tbsp. warm water

Dissolve the yeast in warm water and add sugar. Add the yeast mixture to the milk and flour. Cover. Let rise until double in bulk.

STEP 2 - Making the dough:

5 eggs
1 c. confectioners' sugar
1 tsp. vanilla
1/4 lb. soft butter
1 tsp. rum extract
1 tsp. orange rind
1 1/2 tbsp. salt
6 c. flour, sifted (or just enough to make a soft dough)

Take 5 eggs and add confectioners' sugar. Beat well until lemon colored. Combine with the sponge and mix well. Add 1 teaspoon vanilla, rum and orange rind. Then add salt and butter and mix well.

Add sifted flour gradually to the above mixture and knead dough until it comes away from your hand. Cover, set aside in warm place and let rise until double.

Flour a board lightly. Divide the dough into 3 parts. Pat dough until 1/2 inch thick. Cut doughnuts with cutter or inverted glass. Let rise until double.

STEP 3 - Frying the paczki:

Heat the oil to 350F, drop doughnuts into hot oil and fry on one side until golden and puffy, then turn on the other and continue to fry until other side is golden. Remove and place on paper towels to drain. Roll lightly in granulated sugar or glaze with icing.

Makes 2 dozen.

Paczki can be frozen up to 3 months. To serve, place in brown paper bag, sprinkle with water and place in warm oven until the doughnuts are hot - about 20 minutes.

The paczki can be filled with jelly; a pastry tube is used after the doughnuts are fried.

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 Rating: 5 / 5 - Reviews: 5
Feb 27, 6:48 PM
Dan Ortillo (Montana) says:
Mar 8, 1:52 PM
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Dec 24, 12:38 PM
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Mar 14, 5:34 AM
Robert Pszczola (Connecticut) says:

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