Polish Pre-Lenten Jelly Doughnuts: Paczki

• 1 ounce melted butter
• 1 ounce lemon juice
• 1 ounce rum
• 1 quart water
• 1 quart eggs
• 1/2 quart sugared eggs yolks
• 1/2 ounce salt
• 4 1/2 ounces milk powder
• 1 pound granulated sugar
• 1 pound, 10 ounces shortening
• 1 pound cake flour
• 9 1/2 pounds high gluten flour
• 1 pound yeast
• Vegetable oil, for deep frying

1. Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes.
2. Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes.
3. Preheat a fryer to 360 degrees F.
4. Deep fry in vegetable oil until golden brown.
5. Cool.
6. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

butter, lemon juice, rum, water, eggs, eggs yolks, salt, milk powder, sugar, shortening, flour, flour, yeast, vegetable oil

Taken from www.foodnetwork.com/recipes/bobby-flay/polish-pre-lenten-jelly-doughnuts-paczki-recipe.html (may not work)