Polish Doughnuts
Fluffy Polish doughnuts with a golden crust, a fragrant fruit filling, and a light cloud of powdered sugar.
Ingredients
- wheat flour500 g
- milk250 ml
- fresh yeast30 g
- egg yolks4 pcs
- sugar75 g
- butter75 g
- salt1 pinch
- vodka1 tbsp
- fruit butter or fruit jam150 g
- frying oil1000 ml
- powdered sugar30 g
Instructions
Crumble fresh yeast with 1 tbsp sugar and 100 ml warm milk; leave in a warm place for 10 minutes, until the mixture foams up.
Sift the flour, then add the remaining sugar, salt, egg yolks, the yeast mixture, the remaining warm milk, and the vodka. Knead a soft, elastic dough, then work in the melted butter, cooled to lukewarm.
Cover the bowl with a towel and leave the dough in a warm place for about 60 minutes, until doubled in size.
Knead the dough down, roll it into a log about 5 cm thick, and cut into pieces of about 50 g each. Flatten each piece, place about 15 g of jam in the center, pinch the edges together, and shape into a ball.
Arrange the doughnuts seam-side down, cover with a towel, and let proof for another 30 minutes.
Heat oil to 170–175°C in a deep pot. Fry the doughnuts in small batches for 2–3 minutes per side, until evenly golden brown; don't overcrowd the pot.
Transfer the finished doughnuts to paper towels, let cool for 15–20 minutes, and dust generously with powdered sugar.
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