Pączki with Rose Jam

Method

1. 1

   Stir the yeast and a spoonful of the sugar into the lukewarm milk and let it foam for 10 minutes.

2. 2

   Beat the yolks with the remaining sugar until pale, then knead with the flour, milk mixture and salt for 8 minutes; work in the melted butter at the end.

   💡 Adding the fat last lets the gluten develop first — that's what makes them fluffy, not greasy.

3. 3

   Cover and rise in a warm place until doubled, about 1 hour.

4. 4

   Shape into 12 smooth balls, set on floured parchment squares, and rise another 30 minutes until puffy.

5. 5

   Heat the oil to 175°C. Fry 3–4 at a time, about 2 minutes per side, until deep gold with a pale ring at the waist.

   💡 Keep the oil between 170 and 180°C — cooler and they drink fat, hotter and they brown raw.

6. 6

   Cool slightly, then pipe rose jam into the side of each doughnut.

7. 7

   Whisk the powdered sugar with a little hot water and brush the glaze over the still-warm pączki.