Polish Bismarcks ("Paczki")

Every ethnic group has its "splurge" food for Fat Tuesday, also known as Shrove Tuesday or Mardi Gras.

Lithuanians feast on doughnuts known as "spurgos," while Ukrainians devour "nalysnyky," crepe-like pancakes. Serbians and Croatians call their Fat Tuesday pancakes "palachinke" and their doughnuts "krofne."

Poles love their "paczki," which literally means "packages" for Paczki Day. They're fried rounds of yeast dough that can be filled with prune, apricot, strawberry, raspberry paste or cheese filling, or left unfilled. My "busia" made them without filling and dusted them with granulated sugar.

Makes about 2 dozen

Prep Time: 2 hours

Cook Time: 3 minutes

Ingredients:

• 1 package active dry yeast
• 1/4 cup warm water
• 1/3 cup (5 1/3 tablespoons) butter, softened
• 2/3 cup sugar
• 1 whole egg
• 3 egg yolks
• 1 tablespoon brandy
• 3/4 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1 gallon oil for deep frying
• Granulated sugar (optional)
• Confectioner's sugar (optional)
• Fruit paste for filling (optional)

Preparation:

1. Dissolve yeast in warm water and set aside.
   
   
2. In a large bowl, cream together butter and sugar until fluffy. Beat in whole egg, then egg yolks one at a time.
   
   
3. Add brandy, dissolved yeast and salt. Beat until well mixed.
   
   
4. If using a stand mixer, switch to the dough hook attachment and add flour gradually to make a stiff dough. Knead on low speed until smooth and elastic, about 5 minutes. If kneading by hand, knead for about 10 minutes.
   
   
5. Place dough in a greased bowl. Cover and let rise until doubled in bulk, about 1 hour, or follow this Quick Tip to cut the rise time.
   
   
6. Turn dough out onto lightly floured surface. Pat or roll to 1/2-inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.
   
   
7. Heat oil to 375 degrees in large pot or Dutch oven. Fry "paczki" a few at a time 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown.
   
   
8. Drain "paczki" on paper towels and sprinkle with granulated sugar while still warm. Note: You can poke a hole in the side of the "paczki" and, using a pastry bag squeeze in a dollop of the filling of choice. Then dust filled "paczki" with granulated sugar, confectioners' sugar or glaze.
   
   
9. "Paczki" don't keep well, so gobble them up the same day you make them or freeze.

Note: Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready.

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