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Polish Doughnuts

  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs) (At Room Temperature)
  Sugar 2⁄3 Cup (10.67 tbs)
  Egg 1
  Egg yolks 3
  Vanilla extract 1 Teaspoon
  Grated orange peel/Lemon peel 1 Teaspoon
  Salt 3⁄4 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Fat 2 Cup (32 tbs) (For Deep Frying)

Dissolve yeast in warm water.
Cream butter and sugar until fluffy.
Beat in egg, then egg yolks, one at a time.
Add vanilla extract, orange peel, dissolved yeast, and salt.
Beat until well mixed.
Stir in flour gradually, adding enough to make a stiff dough.
Turn dough onto a floured surface.
Knead until smooth and elastic, about 10 minutes.
Place in a greased bowl.
Let rise until doubled in bulk.
Turn onto lightly floured surface.
Pat or roll to 1/2 inch thickness.
Cut out with doughnut cutter.
Let rise until doubled in bulk.
Fry in hot fat 2 to 3 minutes; turn to brown all sides.
Drain doughnuts on paper towels and sprinkle with confectioners' sugar, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3307 Calories from Fat 1112

% Daily Value*

Total Fat 125 g192.7%

Saturated Fat 57.8 g289.2%

Trans Fat 0 g

Cholesterol 964.2 mg321.4%

Sodium 1573.1 mg65.5%

Total Carbohydrates 477 g158.9%

Dietary Fiber 15.5 g62%

Sugars 135.7 g

Protein 65 g130.2%

Vitamin A 55.8% Vitamin C 11.4%

Calcium 19% Iron 139%

*Based on a 2000 Calorie diet

Polish Doughnuts Recipe