Paczki (Polish doughnuts)

In a large bowl or the bowl of your stand mixer, weigh out and add all-purpose flour, sugar, salt, yeast, egg yolks, brandy (or rum), milk, melted butter and vanilla extract.

If you are kneading by hand, stir the mixture with a spoon until it all comes together and then knead for 15 minutes until you have a smooth dough. If you are using a stand mixer, knead for 8 minutes on medium speed using the dough hook.

Move the dough into a lightly oiled bowl and leave in a warm spot in your kitchen for 1.5 to 2 hours to rise. After this initial rise, I like to put the dough in the fridge overnight. This isn't required, but it helps with the shaping process. 

After the dough has risen, gently deflate it and move to a lightly greased or floured surface. Using a rolling pin or your hands, form the dough into a rough rectangle and roll out or flatten to about 1/4 to 1/2 of an inch in height. 

Using a round cookie or biscuit cutter (or even a sharp-edged glass or cup) cut out 2.5-to-3-inch circles. Place each circle onto a sheet pan lined with parchment and cover with plastic wrap or a second inverted sheet pan and allow the dough to rise again for 30 minutes. Do not discard any extra dough after cutting into circles. Push leftover dough together and re-roll and re-cut until you have used all the dough. 1/4 inch thick seems thin, but these puff up big in the frying process. 

In a wide pan or dutch oven, bring 1.5 to 2 inches of peanut or vegetable oil up to 350 degrees F (175 C). 

Fry 2 or 3 paczek at a time, for about a minute per side until golden brown. Flip and fry on the second side for another minute. 

Remove each paczek to a cooling rack set inside a sheetpan to cool. If you want the top covered in powdered sugar, you should sprinkle that on when the paczek is hot. 

Using a piping bag or zip-top bag that has one corner cut off, insert and fill paczki with jam or custard. If you do not have a piping bag, you can simply slice each paczek and spread your filling of choice prior to eating. When you are piping filling, I find it easier to poke a hole initially with a knife and use that knife to slash back and forth to make a big hole inside your paczek.