PACZKI (" PONTCHKI ") - POLISH FRITTERS

ingredients:
3 glasses of flour (approx. 300 G), 5 C with sugar S., 3 C with butter S., ½milk glass, 2 eggs, 5 G of fresh yeast, 1 package of
vanilla sugar, very thick marmelade.
To prepare a leaven initially: to mix yeast with hot milk. To add 50 G of flour. To let rest ½h. Ajouter eggs,
sugar, softened butter and flour. To mix well. To work the paste well.
To form the paste in ball and to let assemble 1 h. to the heat (the paste must double volume).
On a farinée board, to lower the paste to the roller until a thickness of 1 cm; with broad glass, to cut out rounds of
paste from 4 to 5 cm in diameter.
In the center of a round, to deposit a hazel nut of marmelade, to cover with another round of paste and to stick the edges well together.
To cover fritters of a clean linen and to let assemble approximately 45 mn in a hot place.
To throw fritters in ebullient oil, the higher side turned downwards, to cover and let well gild, then to turn over them and
to let gild the other side with overdraft.
To leave fritters using a skimmer and to put to drain on absorbing paper.
To place on a dish of service and to powder with sugar freezes or to cover them with a glazing.