Paczki (Poonsh-keys)

To make sponge:

1 c. lukewarm milk

1 c. sifted flour

2 pkg. dry yeast

1 Tbsp. sugar

2 Tbsp. warm water

Dissolve yeast in warm water and add sugar. Add yeast mixture to milk and flour. Cover and let rise until double in bulk.

To make the dough:

5 eggs

1 c. confectioners’ sugar

1 tsp. vanilla

¼ lb. soft butter

1 tsp. rum extract

1 tsp. vanilla extract

1 tsp. orange rind

1 ½ Tbsp. salt

6 c. flour, sifted (or just enough to make a soft dough)

Take 5 eggs and add confectioners’ sugar. Beat well until lemon colored. Combine with sponge mixture and mix well. Add vanilla & rum extracts and orange rind. Add salt and butter; mix well. Add sifted flour gradually to mixture and knead dough until it comes away from your hand. Cover; set aside in warm place and let rise until double. Flour a board lightly. Divide dough into 3 parts. Pat dough until ½” thick. Cut doughnuts with cutter or inverted glass. Let rise until double. Heat oil to 350º. Drop doughnuts into oil and fry on one side until puffy and golden; turn and continue until other side is golden. Remove and place on paper towels to drain. Roll lightly in granulated sugar or glaze with icing. Yield: 2 dozen. (Can be frozen for up to 3 months.) You can also fill with jelly. Use a pastry tube after doughnuts are fried.

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