Scald milk and allow to cool to lukewarm. Break yeast into lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk. (About 2 ½> hours). Punch down, knead and let rise again. Place dough on lightly floured board,'stretch toward you and fill with thick filling (jelly is not thick enough). Fold over and cut into desired size ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Pączki should have a very dark color before turning to insure that they are thoroughly baked. Drain on soft absorbent paper. Sprinkle with vanilla-flavored powdered sugar or a mixture of granulated sugar and cinnamon.
Frying Hints: The temperature of the fat can be tested by dropping in a cube of bread, about one inch in size. If it browns in one minute, the fat is hot enough. This is a good general rule to remember when frying any uncooked food. Be sure, above all, that the fat does not smoke. Add a tablespoon of cold water to the cold fat to keep it from burning easily and to insure a nice browning of the food. Fat may be used over and over again, if clarified after each use and stored properly. To clarify, let the fat cool, add a few slices of raw potato, and heat slowly until the potato is well browned. Strain through several thicknesses of cheesecloth. Store in a tightly closed container in a cool, dark place. When re-using, fry a quartered apple in the fat to remove any flavor.
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