6 Lg. eggs
1 tsp. salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
1/3 cup room temperature butter
1/2 cup sugar
4 1/2 cups flour
1/3 cup rum or brandy
1 cup scalded whipping cream
1 1/2 cups fruit or cream fillings
Vegetable oil for deep frying
Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
Soften yeast in warm water.
Cream butter, add sugar to it gradually, beating until fluffy.
Slowly beat in the softened yeast.
Stir one fourth of the flour into the yeast mix.
Add rum/brandy and half of the cream.
Beat in another fourth of the flour.
Stir in remaining cream.
Beat in half of the remaining flour and then the egg yolk mixture.
Beat for 2 minutes.
Gradually beat in the remaining flour until the dough blisters.
Cover the bowl with plastic wrap.
Set in a warm place to rise.
When it has doubled in bulk, punch it down.
Cover and let rise again until doubled.
Punch it down again.
Roll dough on a floured surface to about 3/4 inch thickness.
Cut out 3 inch rounds using a cookie cutter or glass.
Put 1 tablespoon of filling in the center of half the circles.
Brush the edges with water.
Top with the remaining rounds.
Seal the edges very well.
Cover the paczki on a floured surface.
Let rise about 20 minutes.
Deep fry in the hot fat until they are golden brown on both sides.
Sprinkle with dusting sugar or roll in caster sugar while warm.
Fill with your choice of fruit or cream fillings.