👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. If it doesn't foam, the yeast may be inactive, and you'll need to start again with fresh yeast.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl, whisk together the flour and the remaining granulated sugar. Make a well in the center. Add the foamy yeast mixture, egg yolks, softened butter, salt, and vanilla extract to the well.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. It should feel soft and pliable. Alternatively, use a stand mixer with a dough hook on medium speed for 8-10 minutes.

   ⏱️ 15 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should feel puffy and airy.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape and fill: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out to about 1.5 cm (about 1/2 inch) thickness. Using a round cutter (about 7-8 cm or 3 inches in diameter), cut out circles. Place a teaspoon of rose jam in the center of half of the circles. If using rum, stir it into the jam beforehand. Moisten the edges of the dough circles with a little water or egg wash. Place the remaining dough circles on top and press the edges firmly to seal, ensuring no jam can leak out during frying. You can also use a smaller cutter to seal the edges if desired.

   ⏱️ 30 minutes
6. 6

   Second rise: Place the filled and sealed pączki on a baking sheet lined with parchment paper, leaving some space between them. Cover them loosely with plastic wrap or a kitchen towel. Let them rise again in a warm place for another 30-45 minutes, or until they look puffy and have increased in size. They should feel light.

   ⏱️ 30 - 45 minutes
7. 7

   Heat the oil: While the pączki are rising for the second time, pour the vegetable oil or shortening into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 175°C (350°F). Use a thermometer to ensure the correct temperature. If the oil is too cool, the pączki will absorb too much grease; if too hot, they will burn before cooking through.

   ⏱️ 15 minutes
8. 8

   Fry the pączki: Carefully lower 3-4 pączki at a time into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot. Fry for 2-3 minutes per side, until they are a deep golden brown and puffed up. They should float to the surface and develop a characteristic white ring around the middle.

   ⏱️ 5-7 minutes per batch
9. 9

   Drain and dust: Remove the fried pączki from the oil with the slotted spoon, letting excess oil drip off. Place them on a wire rack set over a baking sheet to drain further. While still warm, generously dust the pączki with powdered sugar.

   ⏱️ 5 minutes