Many of you have asked for the paczki recipe. Now you’ll see what a labor of LOVE it is. These would sure taste great on Christmas morning! The dough is similar to the Polish bread I make for Christmas breakfast. (Agata makes that too.) She was so sweet to take the time to share this recipe, as she is in graduate school, cramming on final papers now.
So a big THANK YOU to Agata!!!

PACZKI (pronounced poonchki)

-2 packs of dry yeast (it’s like 14 grams…I hope I am right, the conversions were annoying. But yes, I used those two small packs you left me in the fridge)
—> put it into a bowl, add a tablespoon of sugar, a pinch of flour and add a bit of warm (important! not cold, not hot) milk. Let’s say, half a cup.

Let it sit to rise a bit. (30 min?)

Then add 8 yokes, 6-7 tablespoons of sugar, 1.5 cup of warm milk again and the tricky part – flour. I don’t have an exact measurement because I always judge for myself if the dough needs more flour. Let’s say, it is important to add gradually and see how the dough looks like. Somewhere between 4 and 5 cups. I also melt 3.5 ounces (almost an entire stick) of butter. I add it when it’s warm, not too hot but again, cannot be cold. And then I use my hands to knead the dough. In case the dough is too watery and sticky – it needs more flour, and if it’s too heavy, it means that there is too much flour but it can be fixed by melting and adding the rest (0.5 oz) of the butter.

Then I let it sit again, wait until rises high (could be up to 2 hours even) and form small doughnuts (it is important to remember that they will puff up when they are waiting to be fried and then when they are fried. So if somebody wants them small, they should be made pretty tiny to begin with).

And then we need, I think, half of the bottle of corn oil, heat it up in a pot. In order to check it if it is hot enough and if we can fry the doughnuts, we can throw in a tiny little piece of dough. When it sizzles – we can start frying them. We fry one side and then turn it. They should not be too dark but also not too light. In order to figure out the right timing, it helps to cut open the first ones up to see if they are done.

When they are done – we put them on a plate lined with paper towel. At the end, we mix cinnamon and sugar in a small bowl and turn the doughnuts in it.