Paczki

Ingredients

1 package active dry yeast

1/4 cup warm water

cup (5 ⅓ tablespoons) butter, softened

2/3 cup sugar

1 whole egg

3 egg yolks

1 tablespoon brandy

3/4 teaspoon salt

3 1/2 cups all-purpose flour

1 gallon oil for deep frying

Granulated sugar (optional)

Confectioner's sugar (optional)

Fruit paste for filling (optional)

Preparation

Dissolve yeast in warm water and set aside.

In a large bowl, cream butter and sugar until fluffy. Beat in the whole egg, then beat in the egg yolks one at a time.

Add brandy, dissolved yeast and salt. Beat until well mixed.

If using a stand mixer, switch to the dough hook attachment and add flour gradually to make a stiff dough. Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes.

Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 1 hour.

Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.

Heat oil to 375 degrees in large pot or Dutch oven. Fry paczki a few at a time 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown.

Drain paczki on paper towels and sprinkle with granulated sugar while still warm.