1 kg flour
100 gm leaven
100-150 gm sugar
1/2 liter milk
7 egg yolks
1 whole egg
5-6 spoonfuls of olive oil (or 100 gm butter)
3 teaspoonfuls vanilla
Dash of salt
1 vodka glass of spirit
2 to 2 1/2 liters of oil for frying
400 gm jam

Sieve flour and vanilla.

Melt leaven in lukewarm milk with a spoonful of sugar and pour it in 200 gm flour until it becomes creamy. Allow leaven to rise in a warm place.

Blend egg yolks, egg and remaining sugar until the mixture becomes white. Add the rest of the flour, vanilla, lemon juice and lemon rind, the rest of the milk, a dash of salt and the leaven mixture. Add the spirit.

Blend the mixture until smooth, bright and such that it does not stick to the hands. Add olive oil to the mixture (or melted butter) and blend some more. Cover the mixture with a clean table napkin and allow it to rest in a warm place for 15 minutes.

When the mixture grows (about twice its original size), take a small portion and with a rolling pin, spread the dough until it becomes 1 cm thick. Cut circles the size of a glass (perhaps, using a drinking glass). Put a teaspoonful of jam on one circle and cover it with another closing the sides well to prevent jam from coming out.

Arrange "paczkis" on floured board and allow to rest and grow some more.

Heat oil in a big pan. See if it is hot enough by dropping a bit of dough. If the dough rises at once to the surface of the oil and becomes brown, then the oil is hot enough and the "paczkis" can be fried.