Hey, so, yeah...how many donuts have you had today? It is Fastnaucht Day...or pancake day or Shrove Tuesday or Marti Gras, or Donut Day, or Packzi Day! Or paxill day! LOL! Here's a recipe I found on line for Packzi's...pronounced punch-key...according to a listener!


1 ½ cups milk 1 t vanilla

2 yeast cakes ½ t mace or

1 t salt ½ t nutmeg

½ cup sugar ½ cup butter

3 egg yolks 4 ½ cups flour

1 whole egg

Scald
milk and allow to cool to lukewarm. Break yeast into lukewarm milk.
Beat sugar and butter until fluffy, add eggs, salt and flavoring. Add
flour and milk gradually, beating well. Let rise in warm place until
double in bulk. (About 2 ½ hours). Punch down, knead and let rise
again. Place dough on lightly floured board, stretch toward you and
fill with thick filling (jelly is not thick enough). Fold over and cut
into desired size ball, place on lightly floured surface and let rise.
Fry in deep hot fat, turning only once. Paczki should have a very dark
color before turning to insure that they are thoroughly baked. Drain on
soft absorbent paper. Sprinkle with vanilla-flavored powdered sugar or
a mixture of granulated sugar and cinnamon.

Frying hints: The
temperature of the fat can be tested by dropping in a cube of bread,
about one inch in size. If it browns in one minute, the fat is hot
enough. This is a good general rule to remember why frying any uncooked
food. Be sure, above all, that the fat does not smoke. Add a tablespoon
of cold water to the cold fat to keep it from burning easily and to
insure a nice browning of the food. Fat may be used over and over
again, if clarified after each use and stored properly. To clarify, let
the fat cool, add a few slices of raw potato and heat slowly until the
potato is well browned. Strain through several thicknesses of
cheesecloth. Store in a tightly closed container in a cool dark place.
When re-using, fry a quarter apple in the fat to remove any flavor.