Polish Doughnuts

    Polish Doughnuts

    84saves
    25min


    23 people made this

    About this recipe: Small round balls of yeast batter are deep-fried and coated with sugar. A rustic, delicious treat.

    Ingredients
    Serves: 36 

    • 1 tablespoon dried active baking yeast
    • 3 tablespoons warm water (45 degrees C)
    • 1 teaspoon caster sugar
    • 700ml (24 fl oz) milk
    • 175g (6 oz) butter
    • 5 egg yolks
    • 150g (5oz) caster sugar
    • 1.5kg (2 lbs) plain flour
    • 1½ litres oil for frying
    • 50g (2oz) caster sugar

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Add water and 1 teaspoon sugar to yeast in a small bowl and mix until pasty. Set aside and let rise until spongy.
    2. Scald milk with butter and cool to lukewarm.
    3. Beat egg yolks. Add sugar and mix thoroughly. Add the cooled scalded milk mixture and beat until foamy. Mix in yeast mixture. Add flour gradually beating after each addition to make a soft dough. Beat until thick and springy, but note that too much flour will make hard doughnuts. Cover, and let rise until doubled.
    4. Shape dough into small balls. Let them rise on floured greaseproof paper until doubled.
    5. In a deep fat fryer, heat oil to 190 degrees C. Fry doughnuts until brown. Then, roll in sugar and cool.

    Tip:

    For an impromptu dessert, serve the doughnut balls with ice cream. Coffee ice cream and a drizzle of chocolate sauce would make these an extra special treat.

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    Reviews (5)

    by
    3

    Something else. I did not cook these as stated in the recipe. I used this dough to make sausage rolls.(Kolachies) It worked wonderfully!!!!! After the dough rose the last time, I rolled it around either some sausage or ham and cheese. allowed the dough to rise once more, and then baked till golden. Everyone loved them. - 14 Jul 2008

    by
    3

    go poland - 14 Jul 2008

    0

    I am actually ploish and i make donuts for about 2 years now and this is the finest repice but they just disapear after 1 day !! loved it - 03 Aug 2013

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