Shrove Tuesday… in Poland Shrove too, but Thursday… Maybe a bit complicated but the most important thing about this time is that you can eat as many doughnuts as you want without any remorse ;)
I made my first doughnuts last year and all I remember is that they were VERY good and… VERY formless. I decided to stick to my “VERY standards” and this year both the taste and the form were the same ;P
I checked on two recipes from Moje Wypieki. In the search of the best, I can say :)
This one comes from my evening doughnut production (yes yes, I love baking at nights :))
If I were to evaluate it, I’d give:
5+ for the dough and how nicely it cooperated with me ;)
5 for the final taste of doughnuts
The original recipe you may find here.
And keep in my mind, the best doughnuts are those made at home… still warm, straight from the oven ;)
Ingredients (for 25 small doughnuts):
- 600g plain flour
- 10g instant yeast
- 70g sugar with vanilla
- a pinch of salt
- 100g butter
- 3 eggs
- 1 cup milk
- 2 Tbs rum
- plum jam
- sunflower oil, for frying
Sieve the flour.
Add yeast and salt. Stir.
Heat up milk with sugar, but just a bit so that the sugar is more or less dissolved.
Melt the butter.
Cool a bit.
Stir the eggs with a fork.
Add warm milk to the flour and start kneading.
Add the egg mass and knead, knead and knead more :)
Add rum… and knead more and more :)
Add melted butter at the end and knead the dough till it’s pliable and non-sticky.
Place the dough in the bowl and leave it for doubling its size. It’ll take about 1,5h.
Once it’s doubled, knead it again shortly.
Stretch the dough using your hands or roll it. It can’t be too thin, though.
Using a glass, cut round doughnuts from the dough.
Leave them for a moment on a sieved worktop so that they get a bit more fluffy.
Heat the oil to 175°C.
Fry the doughnuts on hot oil for several minutes each side.
Take them out and dry on a kitchen towel.
Using a kitchen filler, fill them with plum jam.
Still when they’re warm, sprinkle with icing sugar.