Have you ever wanted to make homemade jelly-filled donuts? Try this easy recipe for paczki, which is the traditional Polish version. It is simple to make the buttery yeast dough in your stand mixer. After you let it rise and double, just roll the dough on the counter and cut out the paszki. They will deep-fry to a golden brown in your Dutch oven. To fill them, all you do is poke a hole in the side of each paczki with the end of a wooden spoon, and pipe in some sweet cherry preserves. Dust them with powdered sugar, and watch them disappear! Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Homemade Paczki Homemade Paczki Recipe | RecipeSavants.com PT30M Serves 12 Ingredients: 2 Cups Whole Milk 0.75 Cup Granulated Sugar 1.5 Tablespoons Instant Yeast 5.5 Cups All-Purpose Flour 1 Egg 4 Egg Yolks 1.5 Teaspoons Salt 1.5 Teaspoons Vanilla Extract 0.25 Cup Unsalted Butter 1.25 Cups Cherry Preserves 1 Cup Confectioners' Sugar In a small pan, add milk and cook until warm. In the bowl of a stand mixer, add warm milk. Add 1 tablespoon of sugar and yeast and stir to combine well. Keep aside for about 5-8 minutes or until frothy. Add 2 1/2 cups of flour and mix until a thin mixture is formed. Cover the bowl and keep aside in a warm place for 30 minutes. In another bowl, add egg, egg yolks, and beat until pale and light. Add 3/4 cup of sugar, salt, and vanilla and beat until well combined. Add melted butter to the yeast mixture and gently, stir to combine. Slowly, add egg mixture and beat until well combined. Now, attach the mixer with dough hook and set the speed to low. Slowly, add flour, just a little at a time and mix until a soft and sticky dough is formed. Transfer dough to a greased bowl. Cover the bowl and keep in warm place for 1 1/2 hours. Place the dough onto a floured surface and roll into a 1/2-inch thick rectangle. With a 3-4 inch round cutter, cut the dough into rounds. Place the rounds onto a parchment-lined baking sheets. Repeat with remaining dough. Cover baking sheets and keep aside in a warm place for 45-60 minutes or until rounds are double in size. Meanwhile, in a Dutch oven, heat 2-inch of oil over medium heat to 360 degrees and fry rounds in batches for 1-2 minutes per side. Transfer rounds to a rack set over a baking sheet to drain. Keep aside to cool slightly. With the back of a wooden spoon, poke a hole in one side of each round. In a piping bag, place preserves and squeeze filling into each doughnut. In a small bowl, add 1 cup of confectioners' sugar and 3 tablespoons water and mix well. Drizzle glaze over doughnuts evenly and sprinkle with a pinch of confectioners' sugar.

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