Scald milk. Carefully add 1 cup of flour to the hot milk, stirring until smooth. When cool, crumble yeast into the mixture and mix thoroughly. Let rise for half hour. Add salt to egg yolks and beat until thick and lemon-colored. Add eggs, sugar and rum to the sponge and mix. Add remaining flour and knead until dough no longer sticks to the hand. Last add butter and knead until thoroughly blended. Let rise until double in bulk. Punch down and let rise again. Proceed to fill and fry as above.
This recipe will make about 20 paązki. An excellent Polish cook uses as many egg yolks as she makes pączki.