- start by activating the yeast - lightly heat up the milk to 110F. Add the dry active yeast, 1 tbsp sugar and stir to combine - Set the mixture in a warm place. You should see it bubbling, getting foamy
- Cream the butter and sugar. - add egg, yolks, vodka, vanilla, salt and lemon zest. Mix to combine
- add the flour, mix few times. With the mixer on low speed start adding the yeast – milk mixture - when the dough comes together and is smooth stop the mixer – transfer the soft dough into a lightly greased bowl. Cover with a kitchen towel and set in a warm place.
-When the dough doubled in size, punch it and set in a warm place for another 45 minutes - after the second rise, remove the dough from the bowl. Cut it in half. – roll out the dough to about 1 inch thickness – Using a cookie cutter (3 inch) or glass, cut out circles in the dough.
- arrange the shaped pączki on a baking sheet. Cover with kitchen towel and let them rise (puff up) in a warm place for another 20-30 minutes – Add cooking oil to the pan and start heating it up. The oil should reach 350F before we can cook the pączki. - cook in batches, watching the temp of the oil closely
- set cooked paczki on a wire rack - when the pączki cool down it’s time to fill them in jelly – Using piping bag fill the pączki with about 1 tbsp of jelly or cream – finish the pączki dusting them lightly with powdered sugar or a drizzle of glaze.
- make sure to use fresh yeast - don't rush the rising process - don't overmix the dough - use thermometer to monitor temperature of the oil - fry in batches - flip quickly - drain excess oil - experiment with fillings