Ingredients
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12 egg yolks (or six whole eggs, see note)
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1 teaspoon salt
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2 (1/4 ounce) packages active dry yeast
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1/4 cup warm water
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1/3 cup room temperature butter
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1/2 cup sugar
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4 1/2 cups flour
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1/3 cup rum or 1/3 cup brandy
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1 cup scalded whipping cream
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1 1/2 cups cooked apples or 1 1/2 cups poppy seed filling
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oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.)
Instructions
- Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
- Soften yeast in warm water.
- Cream butter, add sugar to it gradually, beating until fluffy.
- Slowly beat in the softened yeast.
- Stir one fourth of the flour into the yeast mix.
- Add rum/brandy and half of the cream.
- Beat in another fourth of the flour.
- Stir in remaining cream.
- Beat in half of the remaining flour and then the egg yolk mixture.
- Beat for 2 minutes.
- Gradually beat in the remaining flour until the dough blisters.
- Cover the bowl with plastic wrap.
- Set in a warm place to rise.
- When it has doubled in bulk, punch it down.
- Cover and let rise again until doubled.
- Punch it down again.
- Roll dough on a floured surface to about 3/4 inch thickness.
- Cut out 3 inch rounds using a cookie cutter or glass.
- Put 1 tablespoon of filling in the center of half the circles.
- Brush the edges with water.
- Top with the remaining rounds.
- Seal the edges very well.
- Cover the paczki on a floured surface.
- Let rise about 20 minutes.
- Deep fry in the hot fat until they are golden brown on both sides.
- Sprinkle with powdered sugar or drizzle with honey.