• Warm the milk to 110 F. Add the teaspoon of sugar and whisk, then add the yeast packet. Let rest for 10-15 minutes, until the surface is frothy.
• Add two cups of flour to a large bowl and stir in the frothy yeast milk mixture until a smooth batter forms. Cover with plastic wrap and set in a warm, dry spot until the dough has doubled in size. It should be bubbly in appearance.
• In the bowl of a stand mixer, whisk the egg yolks and egg white until frothy then add the sugar, salt and vanilla. Beat until pale.
• Remove the whisk attachment and put on the dough hook. Add the dough mixture to the bowl and stir on medium speed until the dough begins to combine with the egg mixture. Pour in the melted butter.
• Add the remaining flour, about a half cup at a time, until a thick, sticky dough forms. It should have some slack but not stick to the sides of the bowl. Add a few tablespoons of flour, as needed to achieve the proper consisteny. If too thick, add a tablespoon or two of milk.
• Cover the bowl with plastic wrap and a dark, dry towel. Place in a warm area and let rise for an hour, or until it has doubled in size.
• Flour a smooth, clean surface. Punch down the dough and roll out into an even single layer, about a half in thick. Use the top of a large glass or small bowl to cut circles out of the dough. Reuse any remaining dough by mashing it together and rolling it out again.
• Place the dough circles on a large baking sheet or cutting board. Cover with plastic wrap and a dark towel and let rise for an additional 30 minutes, until doubled in size.
• Heat a few inches of oil in a large dutch oven or pot. Bring to about 325 F to 350 F. Place 3-4 of the dough circles into the heated oil and fry until the bottom is golden brown - about 5-10 minutes. Flip and cook on the other side until equally brown. If the dough is frying too quickly, reduce the oil temperature until the dough cooked evenly on both sides. It should hot enough to cook the pączki though but not burn the outside.
• Use a slotted spoon to remove the pączki from the hot oil. Let cool until you can handle them without being burned.
• While the pączki cool, put your desired jams, jellies or custard into piping baggies with a circle tip. Poke the tip through the side of the pączki and fill until the pączki feels like it is about to burst. Use a mesh strainer to dust the pączki on all sides, or as desired. You can also roll the pączki in sugar or drizzle with a simple sugar glaze. Enjoy!

FOR CUSTARD FILLING:

• Bring the milk to a simmer over low eat. Pour in the vanilla and whisk, then remove from the heat to cool slightly.
• Whisk the egg yolks and sugar until frothy and pale. Add in the flour and continue to mix.
• Slowly pour the warm milk over the egg mixture, taking care not to add too much too quickly and scramble the eggs. Stir until combined, then pour the mixture back into the sauce pan.
• Cook over a medium to medium low heat, whisking constantly, until the custard is very thick. Remove from the heat.
• Transfer the custard to a bowl. Cover with plastic wrap so that it is touching the surface of the hot custard. Cool at room temperature for about an hour, then chill in the fridge.
• Whip the heavy cream until thick but not overwhipped. Fold the whipped cream into the chilled custard. Transfer the custard to a piping bag with a circle tip and chill until ready to fill the pączki. Enjoy!