Woooow! So I had a really looooooooong break guys! Sorry for that, it was a lot of happening- but hopefully we are back on track ;) Thank you somuch first of all for keep checking the website and making it alive! Cheers for you!
And know since the Fasting Time before Easter will begin – I have something really special for you! Donuts! :D and not any type of donuts, polish typical donuts !
When I was little me grandma and my aunt where always making them for “Fat Thursday” as we calling in Poland the last Thursday before the Fasting 40 days til Easter.
Hmmmm….. so you know already a first part of the recipe – yeah guys! If you are on diet I’m just about to let you have a cheating day (as I’m calling them ;) ) To be fair – yes donuts are fried in a deep oil, but if oil is heated properly, they won’t take the oil, they will just fry in it and stay fluffy and just yummy with polish thick marmolade ( NO confusion! It is NOT orange marmolade!!!!! It is like a very thick jam – the best one is made of a wild rose, but you can use multi fruit one or any other, that would not be a typical “runny” jam, but stiff, so it won’t run away from the donut while frying ;) ) and to cover use just icing suger sprinkled around them just after taking them out of the fryer. And that’s it! ;)
They are worth it! Believe me! ;))))
This recipe comes from polish website MojeWypieki.com.
- @700g of regular, plain flour (but have more!)
- 3 eggs
- 100g of unsalted butter
- 80g of sugar + 1 tabelspoon of sugar
- 1 teaspoon of vanilla extract
- A good pinch of salt
- A good splash of vodca (or other strong alcohol - it helps donuts to don’t take oil and stay fluffy)
- @250ml of milk
- 25g of fresh yeast or 12g of powder yeast
- Fresh rapaseed oil - depends which pot you use, the best one is wide one not too high. I use 3l of oil
- Thick marmolade (NOT ORANGE) - unless you are a fun of it, can try ;) I recommend the wild rose or fruity one
- Icing sugar
- Kitchen paper towels
Before you start this recipe have in mind that we are dealing with yeast cake, and that type of cake needs time.
So first of all there is two ways to start, depending what type if yeast are you using:
- FRESH YEAST – take a small pot, add milk, 1 tabelspoon of sugar, 1 pinch of salt and warm up the milk – milk CAN NOT be boiling! You are adding yeast, you might just kill the yeast if you add them to really warm milk mix. Make the milk mixture warm enough, but perfect like for babies to drink. Add yeast, mix it with wooden spoon or whisker, leave for 10-15mins to start raising. Then follow with the instructions below.
- DRY YEAST – no procedure, add them to dry ingredients ;)
Take a bowl, sift flour, add (remaining) sugar, eggs, pinch of salt, vanilla extract, vodca, luke warm milk, yeast, melted butter and start forming mixing the ingredients. By hand it will take around 5-7mins, to fold a nice cake a but sticky, but only a bit! Try not too use much extra flour, thanks to that your donuts will stay fluffy ;) Cover your dough and leave in a warm place to rise for a good hour.
You can also use KitchenAid hook for that – add all the ingredients like above and make the rest of the magic be done by your machine ;) Then cover as well and leave for a good hour to rise.
Just before you take care of your donuts, take a wide pot, fill it up with oil and start heating it up – oil need to have at least 175C. No worries if you don’t have a thermometer, just take a small amount of your dough and leave it in the oil, when it comes up and start frying wait another 5mins and oil supposed to be ready ;)
After that time, your dough supposed to at least double the size. Take it out of the bowl, put on the table cover with a bit of flour, kneed gently – pastry supposed to be elastic, and still a bit sticky. Take a piece of the pastry, flatten on your hand and add a good teaspoon of your thick marmolade/jam/nutella/peanut butter/ piece of chocolate bar/ basically anything you want – cover with pastry and fold a small ball, leave on a side on a bit of flour and keep doing until you run out of pastry ;)
You can fry them in the meantime. They supposed to become golden brown. Try not too make too big ones, because they need to cook inside as well ;) but believe me – you will know when they are ready to go ;)
Fry them on each side, because they are floating so you need to flip the sides ;)
When they are ready, take them out of the oil straight on the plate linen with kitchen paper towels and cover with icing sugar. Leave it to cool and enjoy!!!!