sarah
Polish Donuts
This is a traditional Polish recipe. They are filled with your choice of fruit preserves and are rolled in sugar. They are popular on Fat Thursday and Fat Tuesday.
Yields: Makes 20 to 24 donuts.
Ingredients
- 2 cups of whole milk, warmed to 110º F
- 4 ½ teaspoons of active dry yeast
- ¾ cup of granulated sugar (plus more to taste)
- 5 to 6 cups of all-purpose flour
- 1 egg
- 4 egg yolk
- 1 teaspoon of vanilla extract
- 1 ¼ teaspoons of salt
- 4 tablespoons of unsalted butter
- melted and cooled Oil for frying
- Fruit preserves for filling
- Powdered and granulated sugars, for coating
Method of Preparation
- Pour the warm milk into the bowl of a mixer.
- Stir in the yeast and just a pinch of granulated sugar. Let it stand for 5 to 10 minutes or until it becomes bubbly.
- Add 2 cups of flour to the mixture, and stir with a wooden spoon. A smooth batter should form.
- Cover the mixture with plastic wrap and set in a warm spot for 30 minutes. The mixture should be bubbly.
- Whisk the egg ingredients in a medium bowl until frothy (about 3 minutes). Add the vanilla, sugar, and salt and whisk until they are combined and smooth.
- Put a dough hook on the mixer. Add the egg mixture and mix on medium-low until almost completely combined.
- Add the melted butter and continue mixing. Gradually add 3 cups of flour and continue to kneed until a soft dough forms.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap, and allow it to rise until it has doubled in size.
- Set the risen dough on a floured work surface. Push the dough down into an even layer with your hands.
- Sprinkle it with flour and roll it to ½-inch thickness. If the dough does not hold its shape, cover it with a damp towel and allow it to rest a few minutes before trying again.
- Cut the dough into 3-inch rounds and transfer the rounds to a baking sheet covered with parchment paper. Cover the baking sheet loosely with plastic wrap and allow them to rise again for about 30 minutes.
- Heat 1 ½ inches of oil in a heavy-bottomed pot over medium heat until the oil is 350º F.
- Fry the donuts in batches until they are golden brown on each side.
- Remove the donuts to a plate lined with paper towels to drain off the oil.
- Cool the donuts until you can handle them. Fill the donuts on the side with fruit preserves using a filling tip.
- Roll the donuts in sugar and serve.
