Polish Shrove Doughnuts
|Flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1 Tablespoon|
|Lemon peel||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon|
|Light rum||1⁄4 Cup (4 tbs)|
|Egg white||1 Cup (16 tbs) (For Brushing)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Confectioners sugar||1 Tablespoon|
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.)