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Polish Shrove Doughnuts

Holiday.Cook's picture
Ingredients
  Flour 3 1⁄2 Cup (56 tbs)
  Active dry yeast 1 Tablespoon
  Lemon peel 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Unsalted butter 2 Tablespoon
  Light rum 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Jam/Preserves 1 Tablespoon
  Egg white 1 Cup (16 tbs) (For Brushing)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Confectioners sugar 1 Tablespoon
Directions

1 Combine 2 cups flour, yeast, lemon peel, and mace in mixing bowl. Heat water, milk, sugar, salt, and butter to hot (120°-130°F).
2 Add milk mixture, rum, and egg yolks to dry ingredients. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll out dough 1/4 inch thick. Cut dough into circles, using 2 1/2-inch cutter.* Place 1 teaspoon jam or preserves in center half of each circle. Brush edge with egg white. Place a plain circle on top.
6 Pinch edges to seal. Place on greased baking sheet. Cover; let rise until double€”about 30 minutes.
7 Heat vegetable oil to 375°F. Carefully drop 2 to 4 doughnuts into hot oil. Fry until golden brown on both sides.
8 Remove with slotted spoon and drain on paper towels. While still warm, coat with confectioners' sugar. (You can dust doughnuts by shaking them in a lunch-size paper bag together with confectioners' sugar.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Party

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