Dessert for 4
Polish Doughnuts
Yeast doughnuts rise briefly, fry until golden, fill with jam, and receive a lemon icing with almonds.
$1.69per serving $
90 minstart to table
4servings
Ingredients
- 10 g yeast
- 1 tsp caster sugar
- 1 tbsp flour
- 125 ml milk
- 7 egg yolks
- 15 g sugar
- 10 g caster sugar
- 1 tsp vanilla extract
- 500 g flour
- 200 ml double cream
- 15 g butter
- 125 ml jam
- 10 g ground almonds
- 75 g icing sugar
- juice of 1/2 lemon
- 1 dash almond essence
- 50 g almonds
Steps
- Warm the milk, cream, butter, yeast, one teaspoon caster sugar, and one tablespoon flour until lukewarm, then rest for 10 minutes.
- Beat in the egg yolks, remaining sugars, vanilla, and flour until a soft dough forms, then knead for 5 minutes.
- Cover the dough and let it rise in a warm place for 30 minutes, until puffy.
- Roll the dough to one-half-inch thickness, cut rounds, and rest them for 5 minutes.
- Heat cooking oil in a deep pot to 350 F and fry the doughnuts in batches for 2 to 3 minutes per side, until golden and cooked through.
- Cool the doughnuts, fill them with jam, and mix the icing sugar, lemon juice, almond essence, and ground almonds before drizzling it over the doughnuts and adding the almonds.
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Vegetarian Eastern European desserts 57Eastern European desserts 59