Frying Pączki

Pączki are rich Polish doughnuts made with yeast, egg yolks, butter and a spoonful of spirit like rum or spirytus, which helps them absorb less oil. Shape the dough into balls, let them rise until puffy, and fry them in oil or lard at 170 to 175°C, two to three minutes a side. Put them in rise-side down first, so the puffy top fries first and the pale ring forms around the middle. That light band is the sign of a good pączek. Fill them with rose jam or plum butter once they're cool.