Polish yeasted doughnuts

    Polish yeasted doughnuts


    4 people made this

    About this recipe: Also known as ponczki. These deep-fried, yeasted doughnuts and moist, slightly sweet, dotted with raisins and fragranced with orange zest. Serve as a snack or a treat.

    Makes: 4 dozen

    • 15g compressed fresh yeast
    • 475ml milk
    • 80g raisins, finely chopped
    • 125ml warm water
    • 4 egg yolks
    • 1 egg
    • 100g caster sugar
    • 50g unsalted butter, melted
    • 1/2 teaspoon vanilla extract
    • 50g orange zest
    • 1 teaspoon salt
    • 750g plain flour
    • 2 litres vegetable oil for frying
    • icing sugar, for dusting

    Prep:1hr  ›  Cook:10min  ›  Extra time:4hr proofing  ›  Ready in:5hr10min 

    1. Warm the milk in a small saucepan until it bubbles, then remove from heat and let cool until lukewarm. In a large bowl, dissolve yeast in lukewarm, scalded milk. Add 250g flour. Stir well and allow to rest 1 hour in a warm place.
    2. Soften chopped raisins in warm water for 30 minutes.
    3. Beat egg, egg yolks, sugar, vanilla, melted butter, salt and orange zest. Add to yeast mixture. Stir in raisins. Stir in egg mixture. Blend well. Add 500g flour. Mix well, forming smooth ball. Dough will be somewhat soft, but not "batter-like." Cover dough and allow to rise until fully doubled. Punch down, let rise until double again.
    4. Roll dough into 1.25cm balls, set aside to rise until doubled in bulk. In a deep fat fryer, heat oil to 190 degrees C.
    5. Drop 2 or 3 at a time into hot fat, turn when deep golden brown. If removed too soon, dough will be uncooked inside. When done drain briefly and dust with icing sugar before serving.


    Compressed fresh yeast can be purchased at bakeries that make their own breads from scratch. If this is unavailable, use a 7g sachet of dried active yeast.

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