Paczki

You pronounce that "punch-key" . No matter how you say it, they are great. These Polish based treats are tradionally made and eaten for Fat Tuesday. Normally, I buy mine but there is nothing like a fresh made donut, no matter what you call it. A bit of work but a mouthful of flavor.
NEED:
3 packages active dry yeast
1/2 cup lukewarm milk
1 cup melted butter
6 cups flour
fruit or custard for filling
1 cup milk, scalded & cooled
oil for deep frying
2 teaspoons salt powdered sugar for sprinkling
20 egg yolks
3/4 cup sugar

Dissolve the yeast in the lukewarm milk for 5 minutes. Stir flour into the scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour. Beat the salt into the egg yolks; add to flour mixture, mix well. Add the sugar and mix well. Knead until the dough no longer sticks to the sides. Gradually knead in the butter. Place in a greased bowl, turn to coat and let rise until doubled. Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick. Using a 2-inch biscuit cutter cut as many rounds as possible. Place a dab of jam or filling on one round, cover jam with another round and seal edges. Place the filled paczki on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used. Let the paczki rise for about 1 hour or until doubled. Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees. Deep fry the paczki in oil for about 3 minutes per side or until golden brown on both sides. Dust with powdered sugar.

Enjoy!