Baked Paczki Recipe

Name: Baked Paczki Recipe
Yield: 2
Ingredients: 1 1/2 cups warm milk (no warmer than 110 degrees); 2 packages active dry yeast (remember to proof yeast before you begin); 1/2 cup sugar; 4 ounces (1 stick) room-temperature butter; 1 large room-temperature egg; 3 large room-temperature egg yolks; 1 tablespoon brandy or rum; 1 teaspoon salt; 4 1/2 to 5 cups all-purpose flour; Granulated sugar (optional); Confectioner's sugar (optional); Fruit paste for filling (optional)

Baked Paczki Recipe was pinched from <a href="http://easteuropeanfood.about.com/od/polishdesserts/r/Baked-Paczki-Recipe.htm" target="_blank">easteuropeanfood.about.com.</a>

"This is a baked pączki recipe for Polish bismarcks, also known as doughnuts, which are eaten on Fat Tuesday or Pączki Day in America and on Fat Thursday in Poland before the fasting days of Lent begin. Traditionally, pączki are fried in hot fat, packing quite a wollop in the calorie department. This baked version removes some of the guilt from indulging. When dusted with granulated or confectioners' sugar, they are virtually indistinguishable from fried paczki, in my book. Here's a larger photo of baked Polish Pączki...."

INGREDIENTS

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1 1/2 cups warm milk (no warmer than 110 degrees)

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2 packages active dry yeast (remember to proof yeast before you begin)

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1/2 cup sugar

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4 ounces (1 stick) room-temperature butter

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1 large room-temperature egg

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3 large room-temperature egg yolks

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1 tablespoon brandy or rum

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1 teaspoon salt

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4 1/2 to 5 cups all-purpose flour

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Granulated sugar (optional)

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Confectioner's sugar (optional)

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Fruit paste for filling (optional)

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