Paczki: Traditional Polish Baked Donuts with a Delightful Twist

In a small bowl, warm the milk until it’s just lukewarm (about 110°F or 43°C). Sprinkle the yeast over the milk and let it sit for about 5 minutes, until it becomes frothy.
In a large bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, softened butter, vanilla extract, and rum (if using).
Stir the ingredients together until the dough begins to form, then knead the dough for about 8-10 minutes, until it becomes smooth and elastic. You can do this by hand or use a stand mixer with a dough hook attachment.
Once the dough is kneaded, cover it with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Shape the Paczki:

After the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough out to about 1/2-inch thickness.
Using a round cookie cutter or a glass, cut out circles of dough. Each circle should be about 3-4 inches in diameter.
Place a teaspoon of your chosen jam or custard in the center of each dough circle. Gently fold the edges of the dough over the filling to seal, pinching the edges together to form a ball.
Bake the Paczki:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the filled dough balls on the baking sheet, leaving some space between them to allow for expansion. Let the dough rise for another 30 minutes.
Once the paczki have risen, bake them for 12-15 minutes, or until they are golden brown on top.
Serve and Enjoy:

Once baked, remove the paczki from the oven and let them cool slightly. Dust with powdered sugar before serving. Enjoy them fresh for the best taste!
Serving and Storage Tips: