Makes 10-12 Doughnuts Perfect for Polish Fat Thursday:
* 300 g plain flour – sieved, plus extra for dusting * 1 large egg * 50 g melted butter * 35 g caster sugar * 1 g salt * 15 ml 40% alcohol – or stronger (optional, helps with crispiness) I use Polish Vodka 🙂 * 125 ml lukewarm milk * 10 g fresh yeast – or 5g of dry yeast * 1 L vegetable oil – for frying * 200 g raspberry jam – for filling * Icing sugar – for dusting * 5 g vanilla bean paste – or a few drops of vanilla extract (optional)
# 1. Activate the Yeast:
* Combine the yeast with lukewarm milk and let it activate for about **10 minutes**.
# 2. Prepare the Dough:
* Mix all remaining ingredients with the yeast-milk mixture, adding the melted butter at the end. * Knead the dough for a few minutes until smooth (it will be sticky at first; do not add extra flour). * You can use a stand mixer with a dough hook attachment to make this step easier.
# 3. First Proofing:
* Shape the dough into a ball and place it in a lightly greased metal bowl covered with a cloth. * Let it rise in a warm place until it doubles in size **(about 1.5 hours)**. If the room temperature is low, warming up the bowl with hot water can speed up the process (my grandma tip ;p)
# 4. Shape the Doughnuts:
* Remove the dough from the bowl and knead it briefly to knock out the air. * Divide the dough into 10-12 equal portions and shape them into balls. * Cover with a cloth and let them proof for a second time for 25 minutes.
# 5. Frying the Doughnuts:
* Heat the vegetable oil to 175°C, using a thermometer to maintain consistent temperature. * Fry the doughnuts on each side until they are golden brown, flipping only once.
# 6. Filling & Finishing:
* While still warm, use a piping bag with a nozzle to fill each doughnut with raspberry jam. * Dust generously with icing sugar or roll in cinnamon sugar for variation.
You’re killing me here! My wife loves the rose, my daughter the custard and me, raspberry. Well now I have to go over to EuroMax and get some. Paired with Tymbark.
apaczkowski
Holy shit, I’m looking at your website and you are absolutely killing it! I’m getting a joie de vivre just looking at it. I haven’t delved deep yet but I’m hoping there is a kicking bigos recipe in there.
4 Comments
Makes 10-12 Doughnuts Perfect for Polish Fat Thursday:
* 300 g plain flour – sieved, plus extra for dusting
* 1 large egg
* 50 g melted butter
* 35 g caster sugar
* 1 g salt
* 15 ml 40% alcohol – or stronger (optional, helps with crispiness) I use Polish Vodka 🙂
* 125 ml lukewarm milk
* 10 g fresh yeast – or 5g of dry yeast
* 1 L vegetable oil – for frying
* 200 g raspberry jam – for filling
* Icing sugar – for dusting
* 5 g vanilla bean paste – or a few drops of vanilla extract (optional)
# 1. Activate the Yeast:
* Combine the yeast with lukewarm milk and let it activate for about **10 minutes**.
# 2. Prepare the Dough:
* Mix all remaining ingredients with the yeast-milk mixture, adding the melted butter at the end.
* Knead the dough for a few minutes until smooth (it will be sticky at first; do not add extra flour).
* You can use a stand mixer with a dough hook attachment to make this step easier.
# 3. First Proofing:
* Shape the dough into a ball and place it in a lightly greased metal bowl covered with a cloth.
* Let it rise in a warm place until it doubles in size **(about 1.5 hours)**. If the room temperature is low, warming up the bowl with hot water can speed up the process (my grandma tip ;p)
# 4. Shape the Doughnuts:
* Remove the dough from the bowl and knead it briefly to knock out the air.
* Divide the dough into 10-12 equal portions and shape them into balls.
* Cover with a cloth and let them proof for a second time for 25 minutes.
# 5. Frying the Doughnuts:
* Heat the vegetable oil to 175°C, using a thermometer to maintain consistent temperature.
* Fry the doughnuts on each side until they are golden brown, flipping only once.
# 6. Filling & Finishing:
* While still warm, use a piping bag with a nozzle to fill each doughnut with raspberry jam.
* Dust generously with icing sugar or roll in cinnamon sugar for variation.
# Smacznego!
Originally posted: [Polish Jam Donuts](https://chefsbinge.com/polish-donuts-easy-paczki-recipe/)
You’re killing me here! My wife loves the rose, my daughter the custard and me, raspberry. Well now I have to go over to EuroMax and get some. Paired with Tymbark.
Holy shit, I’m looking at your website and you are absolutely killing it! I’m getting a joie de vivre just looking at it. I haven’t delved deep yet but I’m hoping there is a kicking bigos recipe in there.
They look amazing!