Paczki (Doughnuts)
1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla

1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald
milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat
sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour
and milk gradually, beating well. Let rise in warm place until double
in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place
dough on lightly floured board, stretch toward you and fill with thick
filling - rose jams, apricot or peach preserves, prune butter. Fold
over and cut into desired size and shape like a ball, place on lightly
floured surface and let rise. Fry in deep hot fat, turning only once.
Paczki should have a very dark brown color before turning, to insure
baking thoroughly. Drain on absorbent paper. Sprinkle with
confectioner’s sugar.