Pączki – Polish Doughnuts (part II)

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And that’s the second version of Pączki :)
It turned out that when no one was looking at me while working in the kitchen, doughnuts got twice as big as the previous ones ;P Oh, what can I do that I like xxl baking ;) Let it be cookies, bars of chocolate or mentioned doughnuts… They have to be big! :)

This time I tried this recipe out. It’s a nice one, too.
Just do forgive me that this post is so twin to the yesterday’s one. The thing is, the procedures while making doughnuts are so alike that I decided to be a bit lazy posting this time :)

I’m a teacher so grading time :)

4+ for the dough
5+ for the taste (outstanding!)

So now it’s your choice ;)

Ingredients (gives about 30 big doughnuts):

  • 1kg plain flour
  • 21g instant yeast
  • 120g sugar
  • 1/2 tsp salt
  • 100g butter
  • 6 yolks
  • 1 egg
  • 500ml milk
  • 40ml food spirit
  • 1/2 vanilla bean (or 16g vanilla sugar)
  • juice and zest from one lemon
  • 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.

Whisk the yolks with an egg with a fork.

Add warm milk to the flour and start kneading.
Add the egg mass and knead, knead and knead more :)

Add food spirit, lemon juice and lemon zest… 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.




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