Paczki, Polish Traditional Authentic

The first time I ate one of these it was
given to me by an old Polish woman at work.
I could tell just by her eyes that she
thought of these as something very special.
I found out that it was a fried brioche dough
with a fruit filling and dusted with sugar.
Some were filled with blueberry, apples
and others filled with plum or apricot.

Ingredients:
1 package active dry yeast
1/4 cup warm water
1/3 cup butter, softened
2/3 cup sugar
1 whole egg
3 egg yolks
3/4 teaspoon salt
3 1/2 cups all-purpose flour
Oil for deep frying
Granulated sugar for rolling in
Confectioner's sugar for dusting
Fruit sauce of choice for filling

Directions:
Dissolve yeast in warm water and set aside.
In a large bowl, cream together butter and sugar.
Beat in whole egg, then egg yolks one at a time.
Add dissolved yeast and salt. Beat until well mixed.
I use a stand mixer to knead the dough on low speed
until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Cover and let rise
until doubled in bulk, about 1 hour or so.
Pat or roll to 1/2-inch thickness.
Cut rounds with 3-inch biscuit cutter.
Remove scraps and re-roll and re-cut.
Cover and let rounds rise until
doubled in bulk, 30 minutes or longer.
Heat oil to 375 degrees F. in deep fryer.
Fry Paczki a few at a time 2 to 3 minutes
or until bottom is golden brown.
Flip them over and fry another
1 to 2 minutes or until golden brown.
Drain Paczki on paper towels and sprinkle
with granulated sugar while still warm, Or;
Poke a hole in the side of the Paczki and,
using a pastry bag squeeze in a dollop
of the filling of choice.
Then dust Paczki with granulated sugar,
confectioner's sugar or sugar glaze.