Polish Pączki (Jam Doughnuts)

Step 1

Whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy.

Step 2

Mix flour and salt in a large bowl. Make a well in the center.

Step 3

Pour yeast mixture and egg yolks into the well. Stir with a wooden spoon until shaggy.

Step 4

Knead dough 8–10 minutes by hand until smooth and elastic. It will be soft.

Step 5

Work in softened butter a little at a time, then remaining 3 tbsp sugar. Knead until fully incorporated.

Step 6

Oil a bowl, transfer dough in, turn to coat. Cover with plastic wrap.

Step 7

Let rise at room temperature until doubled, about 90 minutes.

Step 8

Gently deflate dough on a floured surface. Shape into a 1/2-inch-thick rectangle.

Step 9

Cut into 12 squares with a sharp knife. Place on parchment, spacing 2 inches apart.

Step 10

Cover squares loosely with plastic wrap. Let rise 45 minutes until puffy.

Step 11

Heat oil in a large pot to 350°F (test: wooden spoon handle bubbles briskly).

Step 12

Fry pączki 3–4 at a time, 90 seconds per side until golden brown on both.

Step 13

Transfer to a paper-towel-lined plate. Cool 5 minutes.

Step 14

Insert a chopstick or small knife into the side of each pączek to make a pocket.

Step 15

Spoon or pipe 1 tbsp jam into each pocket, filling generously.

Step 16

Mix remaining sugar with 1 tsp cinnamon. Dredge warm pączki in the mixture.

Step 17

Serve within 2 hours while the doughnuts are still soft and warm.