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1
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.
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2
Soften yeast in warm water.
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3
Cream butter, add sugar to it gradually, beating until fluffy.
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4
Slowly beat in the softened yeast.
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5
Stir one fourth of the flour into the yeast mix.
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6
Add rum/brandy and half of the cream.
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7
Beat in another fourth of the flour.
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8
Stir in remaining cream.
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9
Beat in half of the remaining flour and then the egg yolk mixture.
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10
Beat for 2 minutes.
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11
Gradually beat in the remaining flour until the dough blisters.
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12
Cover the bowl with plastic wrap.
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13
Set in a warm place to rise.
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14
When it has doubled in bulk, punch it down.
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15
Cover and let rise again until doubled.
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16
Punch it down again.
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17
Roll dough on a floured surface to about 3/4 inch thickness.
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18
Cut out 3 inch rounds using a cookie cutter or glass.
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19
Put 1 tablespoon of filling in the center of half the circles.
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20
Brush the edges with water.
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21
Top with the remaining rounds.
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22
Seal the edges very well.
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23
Cover the paczki on a floured surface.
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24
Let rise about 20 minutes.
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25
Deep fry in the hot fat until they are golden brown on both sides.
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26
Sprinkle with powdered sugar or drizzle with honey.
