Polish Paczki

• Refrigerated

  • 1 Egg, large
  • 3 Egg yolks, large

• Baking & Spices

  • 2 packages Active dry yeast
  • 4 1/2 cups All-purpose flour
  • 1 Cinnamon sugar mix
  • 1 Granulated sugar
  • 1 Powdered sugar
  • 1 tsp Salt
  • 9 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1 1/2 cups Milk

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on cravingsofalunatic.com

Description

Ingredients

• 1 and ½ cups warm milk (110 degrees is ideal, no warmer than that)
• 2 packages of active dry yeast
• 1 tablespoon sugar (for proofing the yeast)
• ½ cup sugar
• ½ cup (1 stick) of butter
• 1 large egg, room temperature
• 3 large egg yolks, room temperature
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 and ½ to 5 cups all-purpose flour
• Granulated Sugar
• Powdered Sugar
• Cinnamon Sugar Mix (one part granulated sugar, one part brown sugar, then a dash of cinnamon and nutmeg)

Directions

• Warm the milk in a saucepan using a thermometer to watch the temperature. Do not go over 110 degrees. Remove from heat. Add 1 tablespoon of sugar and 2 packages of active dry yeast. Stir briefly. Then set aside to allow it to proof. This will take about 5 to 8 minutes, just let it sit and if your yeast is good it will start to foam.
• In a stand mixer combine the ½ cup sugar and ½ cup butter, cream that with a paddle attachment.You want it fluffy before adding anything else. Once it is you can add the egg, egg yolks, rum extract and vanilla extract. Mix until combined.
• Now alternately add the flour and yeast mixture to stand mixer bowl. I alternated 3 times and mixed slowly in while adding. Then turn the speed up to a medium speed for a minute or two, until the dough becomes blistered. Every time we make these we end up using the full 5 cups of flour. But I also start out with 4 and ½ cups to be sure if I need more or not.
• The dough is going to be very sticky, its okay, dont let that freak you out. Spray a glass bowl with non-stick spray and then set the dough inside. I spray a piece of parchment with non-stick spray then lay that over the top of the dough, then I tightly cover the bowl with tinfoil, sealing the edges. Set the bowl somewhere warm and allow to rise for about 1 to 2 and ½ hours, it should double in size.
• Now punch it down, then wrap it back up and allow it to rise again for 1 to 2 and ½ hours.
• Now lightly flour your work surface. Turn your dough out onto the work surface. Roll out so the dough is ½ inch thickness. Use a biscuit cutter or glass to cut rounds. Place them on lightly floured pans, cover with a lint free cloth, and allow them to rise for another 30 to 60 minutes.
• Heat your oil to 350 degrees F.
• Drop pacski in the oil, flat side down, cook for about 2 to 3 minutes, then flip over and cook other side for 1 to 2 minutes. You want them to be golden brown.
• Scoop out of the fryer and lay on a paper towel, then dunk in desired topping. Place on a rack to dry.
• Repeat with 3 or 4 at a time so you dont over-crowd your oil. Continue until all the pacski are cooked.
• Serve with a big old sugary smile!