PACZKI (POLISH HILL DOUGHNUTS)

INGREDIENTS:

1 1/2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons (1 packet = 7 grams) yeast (instant or regular)

2/3 cup 1% milk – warmed to 120°F for instant/110°F for regular yeast
3 Tablespoons vegetable oil
2 egg yolks
1/2 teaspoon vanilla
about 1/4 cup extra flour

1 Tablespoon melted butter
1/3 cup sugar for coating
1 cup jam, custard, or filling of choice

INSTRUCTIONS:

Place flour, sugar, salt, & yeast in large bowl.
Stir in warm milk, followed by oil, egg yolks & vanilla.
With electric mixer, beat for 2 minutes on high speed.

Stir in enough flour until the dough holds together.
On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.
If using custard filling, make it now so it can cool. (see recipe below)
Line a large baking sheet with parchment paper.
On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.
When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.
Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.
Fill using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. Best served while still warm.
Custard Filling:
In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using – refrigerate if necessary.
Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.