Ingredients
Scale
- 2 cups whole milk, warmed to 110 degrees F
- 2 packages teaspoons active dry yeast
- 3/4 cup + 1 pinch sugar, divided
- 5 to 6 cups flour, divided
- 1 egg
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons salt
- 4 tablespoons unsalted butter, melted and cooled
- Canola oil, for frying
- Fruit preserves, for filling
- Powdered and granulated sugars, for coating
Instructions
- In the bowl of a stand mixer, add warm milk. Stir in yeast and a pinch of sugar. Let stand until the mixture becomes bubbly, about 5 minutes.
- Add 2 cups of flour, and stir by hand until batter is smooth. Cover the bowl with plastic wrap, and store in a warm place for 30 minutes to allow mixture to rise.
- In a separate bowl, whisk the egg and egg yolks until they are frothy.
- Add sugar, vanilla extract and salt to the egg mixture, and whisk until smooth.
- Attach a dough hook to the stand mixer. Add egg mixture to the dough and mix on low until combined. Add melted butter and mix on low until combined.
- Gradually add up to 3-4 more cups of flour until the loose dough just comes together. Transfer the dough to a lightly greased bowl. Store in a warm place for 30 minutes.
- Turn the dough onto a floured surface. Sprinkle with flour and roll to a 1/2-inch thickness.
- Line two baking sheets with parchment paper. Use a round cutter to cut as many 3-inch rounds of dough as possible, gathering and re-rolling the remaining dough as needed.
- Cover the baking sheets loosely. Store in a warm place for 30 minutes.
- In a large, heavy skillet, heat 1 1/2 inches of oil to 350 degrees F. Using a slotted spoon, gently lower 4-5 paczki into the oil. Fry the bottom of each paczki until golden brown before flipping to brown the other side. Transfer the packzi to a paper towel-lined baking sheet. Allow to cool.
- Use a filling tip to inject fruit preserves into the center of each paczki. Roll the finished paczki into the sugars to lightly coat.