Poznan Pączki 🍩

Method

1. 1

   Dissolve yeast in warm milk, then beat with flour, egg yolks, sugar and softened rum into a smooth dough.

2. 2

   Work in softened butter and knead until glossy and elastic, then let it rise until doubled.

3. 3

   Roll the dough out and cut into rounds, dusting with flour.

4. 4

   Let the rounds proof again until puffy and light.

5. 5

   Deep-fry in not-too-hot oil until both sides are golden and a pale ring stays at the edge.

6. 6

   Once cool enough to handle, pipe the jam inside, then toss warm pączki in fine sugar.