Tłusty Czwartek – Fat Thursday
1kg (2.2 lb) of flour
12 tsp. of dry yeast or 3.5 ounces of fresh yeast
150 g (5.3 ounces) of sugar
1/2 l (05. quart) of milk
1 whole egg
5-6 spoons of olive oil or 100g (3.5 ounces) margarine
vanilla sugar, vanilla extract or rum extract
one shot of rectified spirit or vodka
preserves ( I use rose petals preserves)
powdered sugar for sprinkling or to make icing
Mix 7 ounces of flour with dry yeast and one tbsp of sugar (if you use fresh yeast, mix it with sugar first), add half glass of milk and leave it in a warm place to raise for about 10-15 min.
Whisk the egg, yolks and left over sugar, add left over flour, raised dough, vanilla or rum extract, rest of the ilk, dash of salt and rectified spirit. Knead the dough until smooth and shiny and it does not stick to your hand (small bubbles might form). Add olive oil or melted margarine and knead for a while. Form a ball and leave in a warm place for 15 – 30 min. After it raises, knead it gently.
Form small balls, flatten them, put preserves in the middle, close it and roll it gently in your hands. Cover and leave to raise for 15 min or so. You can also roll it on a floured surface and cut out circles.
Deep fry on both sides, 1 – 2 min on both sides, until golden brown. Sprinkle with powdered sugar or make icing: half a cup of powdered sugar and 1 tbs of hot water.
You will end up with 30 – 40 pączki, depending on their size.