Houses of Pączki

Ingredients for 1 servings:

• 25 g yeast
• 125 g milk, warm
• 1 tsp sugar
• 2 egg yolks
• 1 egg(s)
• 4 packets of vanilla sugar
• 275 g wheat flour type 405
• 1 tsp salt
• 35 g butter, soft
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Berliner pancakes

Dissolve the yeast and sugar in warm milk and set aside. Mix the egg yolks, egg, and vanilla sugar thoroughly. Sift the flour and salt into a mixing bowl and add everything else except the oil. Knead on medium speed for about 15 minutes. If the dough is too sticky, add a little more flour. Then let it rise in a warm place for about 1 hour. After an hour, knead the dough briefly again by hand. Then divide it into 10 to 20 balls. I usually make 12. Place the balls on a baking sheet lined with baking paper, flatten slightly, cover with a kitchen towel, and let stand for another hour. Heat oil in a pan and drop the balls into the oil with a ladle. Depending on the size, fry no more than 3-5 balls at a time. Baking is relatively quick; just check when the balls reach the desired brown color. You can then sprinkle them with powdered sugar or glaze them. Or frost it with cake icing, whatever you like. Sometimes I also fill it with plum jam using a syringe.