Paczki in today's NY Times

Anybody see this item in today's NY Times in the Diner's Journal blog?

From Poland, Doughnuts Filled With Plum Jam
by Edward Schneider
http://dinersjournal.blogs.nytimes.com/ ... -plum-jam/

The blog post describes a filled doughnut encountered years ago in Warsaw, with fondant frosting, plum filling scented with rosewater, and diced soft candied orange peel sprinkled on top (first I've heard of the peel being used, but it might be interesting). What kills me is that after the discussion of what this looks like and what it's made of, it's a recipe without actually being a recipe, which really annoyed me. There are references to the fondant icing in Rose Levy Birnbaum's book and a half-assed discussion about how to modify a brioche recipe -- without actually providing a brioche recipe from which to start, or anything else that would resemble an actual ingredient list with measurements. Gah!!!

Who has a decent recipe for paczki that we could use as a starting point for this variation? Better yet, anybody want to try this and report back to us on your success or lack thereof? I've never made paczki, which is why I'm asking.