Paczki (Polish Doughnuts):

1 cup sweet cream
2 x yeast cakes
10 x egg yolks
1 teaspoon salt
5 Tablespoons butter
4 cups flour
2 oz Rum
6 Tablespoons sugar

Method:
Egg yolks, beat 'til thick. Cream butter and sugar. Put these into large
bowl, add yeast dissolved with 1 Tablespoon sugar and mix thoroughly. Add
rum then flour and cream alternately and, beat hard 'til dough blisters.
Set
in warm place to rise. Punch down and let rise again. Place dough on
floured
surface and stretch and fill with pitted prunes. Fold over and cut into
desired size balls. Place on floured surface and let rise. Fry in deep hot
oil turning once.

Paczki should be very dark colour before turning to ensure that they are
thoroughly cooked.

Drain on soft absorbent paper. Sprinkle with powdered sugar.


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