Custard-Filled Polish Paczki

INGREDIENTS:

Pączki

1 1/2 cups plus 1/4 cup divided flour
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons yeast (instant or regular)
2/3 cup milk warmed to 120F for instant or 110F for regular yeast
3 tablespoon canola oil
2 egg yolks
1/2 teaspoon vanilla
1 teaspoon Bacardi 151 or higher alcohol liquor
2 quarts canola oil for frying
1 tablespoon melted butter
1/3 cup sugar for coating
CUSTARD FILLING

1/4 cup sugar
1 tablespoon cornstarch
1 cup milk
1 egg yolk

DIRECTIONS:

Whisk together the 1 1/2 cups flour, the sugar, salt, and yeast in a large bowl. Stir in the warmed milk followed by the 3 tablespoons canola oil, egg yolks, vanilla, and liquor.
Use an electric mixer to beat for 2 minutes on high speed. Stir in enough extra flour (up to 1/4 cup) until the dough holds together.
Turn the dough out onto a floured work surface and knead 50 turns. Cover with plastic wrap, then let rest 10 minutes.
While it’s resting, make the custard filling. In a saucepan, combine 1/4 cup sugar and 1 tablespoon cornstarch. Slowly stir in the milk and egg yolk. Bring to a boil, stirring constantly, and cook for about a minute until thick (it’ll thicken more as it cools). Cool thoroughly before using (refrigerating if you need to).
Line a large baking sheet with parchment paper. Once the dough is done resting, turn it back out onto a floured surface and roll the dough int a 1/2″ thick disk. Cut out circles using a 2 1/2″ round cutter dipped in flour. Re-roll the scraps and cut out the circles again …