Polish doughnuts (Pączki)
By HomeCookHero
A recipe by HomeCookHero. Made with sugar, egg yolks, yeast, caster sugar, and more.
Ingredients
- 5 ml Sugar
- 1 Egg Yolks
- 10 g Yeast
- 5 ml Caster Sugar
- 15 ml Flour
- 125 ml Milk
- 5 ml Vanilla Extract
- 200 ml Double Cream
- 15 g Butter
- 125 ml Jam
- 10 g Ground Almonds
- to taste Oil
- 75 g Icing Sugar
- ½, juice Lemon
- 1 dash Almond Essence
- 50 g Almonds
Preparation Steps
- To 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.
- For 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.
- Sift 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).
- When 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.
- Mix 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.
- Fill 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.
Nutrition (per 100g)
- Calories: 534.8 kcal
- Protein: 13.6g
- Carbs: 64.2g
- Fat: 29.5g