Pączki (Warsaw Doughnuts with Rose Petal Jam) 🍩

Método

1. 1

   Make a sponge: yeast, warm milk, a spoon of the sugar and half the flour — rest 15 minutes until foamy.

2. 2

   Add the rest of the flour, eggs, sugar, salt and spirits; knead 10 minutes, then work in melted butter in three additions until the dough is smooth and slaps the bowl. Proof 60–75 minutes, until doubled.

3. 3

   Turn out, divide into 60 g pieces, round them tight, and flatten just slightly. Proof 30 more minutes — under-proofed pączki crack and soak oil.

4. 4

   Fry 165–170 °C, two minutes a side, without submerging: a pale float-ring should stay visible around the middle — that ring is the proof of a good batch. Drain on a rack.

5. 5

   While warm, drill a hole with a piping tip and pipe rose jam until it bulges; brush with rum-mixed glaze or roll tops in sugar. Eat the same day; pączki have no second act.