Pączki, traditional Polish doughnuts

Ingredients

• 500 g of flour
• 100 g of melted butter
• 5 egg yolks
• 50 g of fresh baker’s yeast
• 1 glass of lukewarm milk (200 ml)
• 100 grams of sugar
• 1 packet of vanilla sugar
• A pinch of salt
• One small glass of vodka or brandy
• 250 g of jam (or chocolate)
• Oil for deep frying
• 50 g of powdered sugar

Dissolve the yeast in the warm milk with a spoonful of sugar, and let it activate.

Combine the sugar, vanilla sugar, and salt, then add the flour, baking powder, and melted butter. Knead until the dough comes together.

At the end of the kneading process, add the vodka: this will help the doughnuts absorb less oil. Let the dough rise until it has doubled in size.

Roll out the dough on a floured surface and cut out circles using a glass.

Place a spoonful of jam in the center of a disc, cover it with another, and securely weld the edges together.

Let the doughnuts rest on the floured board for a few minutes.

Heat the oil, place the doughnuts with the rounded side down, and cover. Flip them over and continue cooking without the lid.

Drain them on paper towels and sprinkle with powdered sugar.