Polish doughnuts (Pączki)

Name: Polish doughnuts (Pączki)
Prep time: 3 h 20 min
Cook time: 5 min
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Polish
Ingredients: ⅓ oz yeast; 1 tsp superfine sugar; 1 tbsp flour; ½ cup + 1 ½ tsp milk; 7 egg yolks; ½ oz sugar; ⅓ oz superfine sugar; 1 tsp vanilla extract; 1.1 lb flour; ¾ cup + 1 tbsp heavy cream; ½ oz butter; ½ cup + 1 ½ tsp jam; ⅓ oz ground almonds; For frying oil; 2 ⅔ oz powdered sugar; Juice of ½ lemon; Dash almond essence; 1 ¾ oz almonds

A weekend Polish dessert. Ready in about 3 hours 25 minutes. Difficulty: more effort.

3 hr 20 minPrep (about)
5 minCook (about)
3 hr 25 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Fresh & other

¼ oz yeast
¾ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
2 ¼ tsp flour
⅓ cup + 1 tbsp milk
5 egg yolks
⅓ oz sugar
¼ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
13 oz flour
½ cup + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
⅓ oz butter
⅓ cup + 1 tbsp jam
¼ oz ground almonds
2 oz powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
Juice of ½ lemon
Dash almond essence
1 ⅓ oz almonds

Sauces & oils

For frying oil Shopping tip: Vegetable or canola oil.

Spices & seasonings (1): vanilla extract

¾ tsp vanilla extract

How to make it

Steps in our own plain words.

To make the leaven.
Mix your yeast with the sugar and flour.
Stir in the warm milk.
Put it to one side in a warm place for 30 minutes.
For the dough.
Put egg yolks into a heatproof bowl.
Add the sugar and vanilla sugar.
Set your bowl over a pan of simmering water.
Whisk until smooth and thick.
Sift the flour in the bowl of a stand mixer.
Add your beaten yolks and the warm cream.
Mix well.
Add a pinch of salt plus the leaven.
Bring together to make a dough.
Knead for 10 min (or 15-20 if this by hand).
Wait until the dough stops sticking to your hands.
Pour in the cooled melted butter.
Knead for a few more minutes.
Cover with a cloth.
Leave in warm place.
Do it to rise.
Keep going for at least 1 -1 hr 30 mins.
Mix the jam with the ground almonds.
Spoon in a piping bag or jam syringe.
Divide the dough into 16 pieces.
Shape them into doughnuts.
Cover.
Leave to rise for 30 mins.
Fill deep pan or deep fat fryer one full of oil or melted lard.
Heat it until it's 350°F – if you don’t have thermometer, drop in a little chunk of bread.
Your oil is ready when it browns in around 30 secs.
Add the doughnuts.
Fry, turning them when for around 1-2 mins on each side.
After removing, drain your doughnuts of excess fat on kitchen paper.