Busia's Authentic Polish Paczki


Authentic Polish Paczki

Ingredients

2 pkg active dry yeast
1/4 c warm water (100 degrees)
2 c milk, scalded and cooled to lukewarm
2 c all-purpose flour
4 egg yolks
1 whole egg
1/2 c granulated sugar
1/2 c butter, melted
1/2 tsp vanilla extract
1 tsp salt
1/2 tsp freshly grated nutmeg
5 c all-purpose flour
1 c raisins

Directions

1. Dissolve 2 pkgs dry yeast in the warm water for about 10 minutes until it begins to foam.
2. Add 2 cups cooled, scalded milk and 2 cups flour and beat well.
3. Add the 4 egg yolks and 1 whole egg, sugar, melted butter, vanilla, salt and nutmeg. Beat until light and fluffy.
4. Add 4 cups of the flour and the raisins (toss the raisins in a bit of flour before adding to dough). Mix well. Dust a flat surface with a small amount of the remaining flour and knead until smooth, about 5 minutes, using the remaining flour as needed. Place dough in a greased bowl, cover with film and place in a warm spot to raise for 1 hour.
5. Turn 1/2 of the dough out on a floured surface and pat out 1/2 inch thick. Cut circles with a 2 1/2 inch biscuit cutter. Place cut out dough on a floured pan or towel. Cover with a kitchen towel and let rise until double, about 45 minutes. Repeat with remaining dough.
6. Pour enough vegetable or canola oil into a heavy pot or an electric frying pan to fill about 1/2 full. Using a candy thermometer, heat oil to deep fry temp. Gently drop in 4 or 5 paczki into the oil. When golden brown on one side flip the paczki over to fry on the other side. Use a long needle or a toothpick to poke into the center of the paczki; if no dough sticks to the needle, the dough is cooked. Remove paczki from oil and place on layers of paper towels or plain brown paper bag to drain and cool.
7. In a small paper bag, put about 1/2 cup of either powdered sugar or cinnamon sugar. Add