Paczki Recipe (Polish Donuts)

Tap an ingredient or step to check it off.

1. 1Step 1: In a small saucepan, heat milk to between 110-115 degrees F. Pour the milk into a large bowl and add the yeast, stirring to help it dissolve. Add 1 tablespoon sugar and 2 cups of flour to the bowl, mixing until combined and resembling a wet pancake batter.
2. 2Step 2: Cover the bowl with plastic wrap and allow it to rest for 30 minutes in a warm place (or in an oven with a proofing feature) until the mixture has risen and is very bubbly.
3. 3Step 3: In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and remaining sugar until fluffy, 3-4 minutes. Add egg and egg yolks, vodka (or vanilla), and salt, beating until well combined.
4. 4Step 4: Still using the paddle attachment, add remaining flour in 3-4 batches, alternating with the milk-yeast mixture. When a shaggy dough begins to form, fit mixer with a dough hook. Mix for about 5 or more minutes (or knead for 8 minutes by hand) until a soft, smooth, sticky dough comes together. Add another ¼-½ cup of flour if the dough is too soft.
5. 5Step 5: Coat the inside of a large bowl with cooking spray and transfer dough to bowl. Cover with plastic wrap and set in a warm place to rise for 1 hour, until doubled in size.
6. 6Step 6: Turn dough onto a generously floured surface. Dust the surface of the dough with flour, then punch it down until it is about ½-inch high. Use a 2- or 3-inch biscuit cutter (or drinking glass) to cut out rounds. Carefully transfer the rounds to parchment lined baking sheets. Re-roll excess dough and cut as many as possible.
7. 7Step 7: Cover the baking sheets loosely with plastic wrap and set in a warm place to rise for 25-30 minutes, until again doubled in size.
8. 8Step 8: Meanwhile, heat 2 inches of oil in a Dutch oven to 350-360 degrees F, keeping an eye on it while frying (if the oil gets too hot, the outside will burn before the inside is cooked).
9. 9Step 9: Carefully drop the dough rounds in, top side down, a few at a time. Fry 2-3 minutes until golden brown on one side, then flip them and cook another 1-2 minutes until golden. Using tongs, remove them from oil and place on a paper towel-lined baking sheet to drain and dry. Test one to make sure it is completely cooked, and adjust your temperature and cook time accordingly.
10. 10Step 10: If coating in granulated sugar or glazing, do so while the paczki are still warm. For powdered sugar coating, roll them when they are cooled, or dust after filling. Place a straight piping tip in a pastry bag, then fill with raspberry jam (or your preferred filling). Cut ½-inch hole into the side of each paczki with a knife, then pipe 1-2 tablespoons of filling, avoiding overflow.