Traditional Polish doughnuts
(2)
2 hours
Delicious treat for doughnut lovers! Soft dough with sweet jam filling. Smells great and tastes even better!
Magpie
6 people made this
Ingredients
Makes: 65 doughnuts
- 110g fresh yeast
- 130g caster sugar
- 1kg plain flour
- 500ml milk
- 1 whole egg
- 7 egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 lemon, juiced
- 1 pinch salt
- 2 tablespoons vodka or rum
- 6 tabespoons vegetable oil
- 450g jam (rose petal or strawberry)
- 1.5L vegetable oil for frying
- 90g icing sugar
Method
Prep:30min ›
Cook:30min ›
Extra time:1hr rising ›
Ready in:2hr
- Combine yeast, 1 tablespoon of the caster sugar, 200g of the flour and 1/2 of the milk. Mix well and allow to rest in a warm place until the dough doubles its size.
- Beat the whole egg, egg yolks and remaining sugar until light and smooth. Add remaining flour, milk, vanilla, lemon juice and zest, salt and vodka; mix well. Stir in prepared yeast mixture, and knead until the dough is smooth. Gradually add 6 tablespoons of oil, 2 tablespoons at a time, and knead for 10 minutes.
- Preheat the oven to 40 degrees C. Place the dough inside the oven, cover with a kitchen cloth, leave the door ajar and allow to rise until doubled.
- Roll out the dough so it is 2cm thick. Cut circles 4cm in diameter. Spoon 1 teaspoon jam in the centre of each circle and shape into a ball, covering the filling.
- In a deep fat fryer or large, deep saucepan, heat the oil to 190 degrees C (check the temperature by adding a piece of dough, it should float immediately). Fry the doughnuts in batches on both sides until golden brown.
- Place doughnuts on a piece of kitchen paper to absorb excess oil. Sprinkle with icing sugar.
