Ponczki Best Family Recipes

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Ponczki

"This is the 'traditional' ponczki made through maximum Polish Grandmothers, like mine. These take time and endurance, however the product is worth it. Preferred, traditional frying method is with lard however oil will work first-rate. I typically blend identical portions. Grandma used a huge paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a number of the oil. Then, she transferred them to another smooth bag, brought her desire of coating, and shook the bag."

Ingredients :

1 (0.6 ounce) cake compressed fresh yeast
2 cups milk, lukewarm
half cup raisins, finely chopped
1/2 cup heat water
four egg yolks
1 egg
half cup white sugar
1/four cup butter, melted
half teaspoon vanilla extract
1/2 cup orange zest
1 teaspoon salt
6 cups all-motive flour
2 quarts vegetable oil for frying

Instructions :

Prep : 30M	Cook : 48M	Ready in : 5H10M

In a large bowl, disintegrate yeast in lukewarm milk. Add 2 cups flour. Stir nicely, and allow to relaxation 1 hour in a heat vicinity.
Soften chopped raisins in heat water for 30 minutes.
Beat egg, egg yolks, sugar, vanilla, melted butter, salt, and orange zest. Add to yeast sponge. Stir in raisins; add egg combination and mix until blended. Add four cups flour and mix nicely, forming clean ball. Dough can be particularly soft, but now not batter-like. Cover dough, and allow to rise until absolutely doubled, approximately 1 half hours. Punch down, let upward push until double again, approximately forty five mins to an hour.
On a lightly floured surface, divide dough into quarters. Working with one quarter at a time, divide it into 12 portions; preserve other portions of dough covered while you work. Roll the pieces into half inch balls; set aside to rise till doubled in bulk, approximately half-hour. Continue shaping last dough.
Heat oil in a deep-fryer or big saucepan to 375 levels F (190 degrees C).
Drop 2 or three at a time into hot fats, turn whilst deep golden brown. If eliminated too soon, dough may be underneath-performed inside. When doughnuts are browned, drain in short on paper towels and dust with confectioners' sugar or cinnamon sugar (see Cook's Note).

Notes :

Coat the ponczki with plain sugar, a cinnamon-sugar mix, or powdered sugar. Grandma used a massive paper bag and dropped them in immediately after casting off from the fryer; the bag absorbed a number of the oil. Then, she transferred them to some other easy bag, brought her desire of sugar, poured it in, and shook the bag to coat the doughnuts.
We have determined the dietary cost of oil for frying based totally on a retention value of 10% after cooking. The precise amount may also vary depending on prepare dinner time and temperature, element density, and the precise type of oil used.

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