Polish doughnuts (Pączki)

Name: Polish doughnuts (Pączki)
Prep time: 25 min
Cook time: 63 min
Total time: 88 min
Yield: 6 servings
Ingredients: 10 g Yeast; 1 tsp Caster Sugar; 1 tablespoon Flour; 125 ml Milk; 7 Egg Yolks; 15 g Sugar; 1 tsp Vanilla Extract; 200 ml Double Cream; 15 g Butter; 125 ml Jam; 10 g ground almonds; 1 For frying Oil; 75 g Icing Sugar; 1 Juice of 1/2 Lemon; 1 Dash Almond Essence; 50 g Almonds

88 min · Serves 6 · By TheMealDB Import

Polish
Dessert

Polish, Dessert

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

10 gYeast
1 tspCaster Sugar
1 tablespoonFlour
125 mlMilk
7 Egg Yolks
15 gSugar
1 tspVanilla Extract
200 mlDouble Cream
15 gButter
125 mlJam
10 gground almonds
1 For fryingOil
75 gIcing Sugar
1 Juice of 1/2Lemon
1 DashAlmond Essence
50 gAlmonds

Method

Prep 25 min · Cook 63 min

1To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk. Set aside in a warm place for 30 minutes.
2For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
3Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, mix thoroughly, then add a pinch of salt and the leaven. Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
4When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.
5Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
6Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C – if you don’t have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.