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Polish Doughnuts

Global.Potpourri's picture
Ingredients
  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)
Directions

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.
Cover.
Let rise until doubled in bulk.
Turn onto lightly floured surface.
Pat or roll to 1/2 inch thickness.
Cut out with doughnut cutter.
Cover.
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

Cuisine: 
European
Course: 
Dessert
Method: 
Fried

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