Polish Doughnuts Popular Recipes

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Polish Doughnuts

"A yeast doughnut coated with sugar."

Ingredients :

three cups milk
three/4 cup butter
1 (zero.6 ounce) cake compressed fresh yeast
three tablespoons warm water (a hundred and ten ranges F/forty five ranges C)
1 teaspoon white sugar
5 egg yolks
3/four cup white sugar
8 cups all-motive flour
eight cups shortening for frying
1/4 cup white sugar

Instructions :

Prep : 30M	Cook : 36M	Ready in : 4H

Scald milk with butter. Cool to lukewarm or room temperature.
Crumble yeast in a medium bowl. Add water and 1 teaspoon sugar, and blend until pasty. Set apart. Let upward thrust until spongy.
Whisk egg yolks. Add 3/four cup sugar, and blend very well. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour steadily, beating after every addition. Beat until thick and springy. Add flour handiest as had to make a gentle dough; too much will make the doughnuts difficult. Cover, and let rise until doubled, about 2 hours.
Turn dough onto a lightly floured floor. Divide into 3 portions, retaining dough protected whilst you work. Divide every piece of dough into 12, and form dough into small balls. Let upward thrust on floured waxed paper until doubled, about 30 minutes.
In a deep-fryer, warmth shortening to 375 levels F (190 levels C). Working in batches of two-4 doughnuts, fry until brown, about 2 minutes in line with facet. Drain on paper towels and roll in sugar.

Notes :

We have decided the nutritional price of oil for frying based on a retention price of 10% after cooking. The precise quantity might also range depending on cook dinner time and temperature, ingredient density, and the precise type of oil used.

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