Pączki Bites Cup with Warm Jam Sauce and Vanilla Cream

Method

1. Warm the milk in the microwave for 20 to 30 seconds, to lukewarm (about 37 °C), and stir in the yeast and sugar. Add it to a large bowl with the yolks, flour and salt, bring it together, then add the soft butter and knead for 8 min. The dough should be a little firmer and smoother than classic pączki dough so the small balls hold their shape.

   Add in this stepMilk 65 mlInstant dried yeast 2 gSugar (for the dough) 15 gEgg yolks 1Plain flour 120 gSalt 1 pinchButter, softened 20 g

2. Cover and leave somewhere warm for 45 min, until doubled.

3. Knock back and divide into 20 pieces (about 12 g each, 2.5 cm across), rolling each into a ball between your palms. Space them out on a floured tray, cover with a cloth and leave for 15 min to puff slightly.

4. Meanwhile, make the sauce and cream. Put the jam, water and lemon juice in a small 14 cm pan and stir over low heat for 2 min, until it becomes a pourable sauce. Whisk the cold cream with the icing sugar and vanilla until it forms soft peaks that curl over at the tip, then refrigerate.

   Add in this stepRose, raspberry or plum jam 80 gWater 2 tbspLemon juice 1 tspDouble (heavy) cream, cold 100 mlIcing sugar 2 tspVanilla extract ½ tsp

   low heat

5. Pour the oil into a deep 20 cm pot, at least 5 cm deep but no more than one third of its height, and heat over medium-high heat for about 9 min, to 175 °C: a scrap of dough should float straight up with lively bubbles. Keep wet utensils away, turn the handle inwards and keep a lid within reach. If the oil smokes, turn off the heat.

   Add in this stepOil for frying (e.g. sunflower) 0.9 L

   medium-high heat

6. Lower the balls in gently with a spoon, about 10 at a time, in 2 batches. Fry each batch over medium heat for 2 min 30 sec, rolling them constantly with a slotted spoon so they colour evenly golden all over. Cut one from the first batch to check the inside is cooked through and fluffy white. Drain briefly on paper towels.

   medium heat

7. Mix the sugar and cinnamon in a bowl, add the hot bites and toss to coat. Put a spoonful of vanilla cream in the bottom of each cup, pile in the bites, drizzle with the warm jam sauce and serve the rest of the cream on the side for dipping. Eat right away, while warm.

   Add in this stepSugar (for coating) 30 gGround cinnamon ½ tsp