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LOCATION: Recipes >> Polish >> Paczki 05

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12 egg yolks
1 t salt
2 packets dry yeast
1/4 c 110-degree water
1/3 c room-temp. butter
1/2 c granulated sugar
1 c whipping cream
4 c flour
3 T French brandy

Beat egg yolks with salt at high speed until thick and
lemony. Dissolve dry yeast in water.
Separately, cream butter with
sugar until fluffy, and beat into yeast mixture. Scald whipping
cream and cool to lukewarm. Gradually add 2 c. flour and the cream,
plus brandy, beating constantly. Then add 2 more c.
flour and finally the yolk mixture. Knead well until air blisters
appear. Cover with cloth and let stand in warm place until doubled.

Punch down and let rise again. Roll out on floured board, sprinkling
top of dough with a little flour, about 3/4 inch thick. Cut into
2 inch rounds and top half of them with spoonful fruit filling.
Cover with remaining rounds, pinch edges together with seal.
If dough is dry, moisten edges with water before pinching together.

Place paczki on floured board, cover with cloth, and let raise
until doubled. Fry, drain on absorbent paper, and when cool, dust
with vanilla sugar or cover with glaze, preferably containing some
grated orange ring.


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