Carnival Jelly Doughnuts Pqczki |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
Polish doughnut seem to inebriated as vodka and rum are both combined into this mixture. Also noted are lots of citrus, and NO ALMONDs or nuts. Ingredients:
1 cup lukewarm milk (110° to 115°) |
2 packages active dry yeast |
2/3 cup confectioners' sugar |
4 cups all-purpose flour |
9 egg yolks |
3 tablespoons rum |
3 tablespoons vodka |
1/2 teaspoon vanilla extract |
1 teaspoon finely grated fresh orange peel |
1 teaspoon finely grated fresh lemon peel |
8 tablespoons (1 quarter-pound stick) unsalted butter, softened |
1/4 cup raspberry, cherry or blackberry preserves |
vegetable oil for deep frying |
Directions:
1. Pour the milk into a small bowl and sprinkle it with the yeast and 1/2 teaspoon of the confectioners' sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
2. 2. Set the bowl aside in a warm, draft-free place (such as an unlighted oven) for about 10 minutes, or until the mixture almost doubles in volume.
3. 3. Sift the flour and the remaining confectioners' sugar into a deep bowl and make a well in the center. Pour in the yeast mixture, egg yolks, rum, vodka and vanilla and, with a large spoon, gradually stir the flour into the liquid ingredients.
4. 4. Continue to stir until well mixed, then add the orange and lemon peel and beat in the softened butter, a few tablespoons at a time. The dough should be just firm enough to be gathered into a medium- soft ball.
5. 5. On a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Repeat-pushing, pressing and folding-until the dough is smooth and elastic.
6. 6. Gather it into a ball, place it in a lightly buttered bowl, and dust the top with flour. Drape the bowl with a towel and set it aside in the draft-free place for about 1 hour, or until the dough doubles in volume.
7. 7. Punch the dough down with a single blow of your fist and, on a lightly floured surface, roll it out into a rough circle about 1/2 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 21/2-inch rounds.
8. 8. Gather the scraps into a ball, roll it again to a thickness of 1/2 inch and cut out similar rounds of dough. You should have about 2 dozen rounds.
9. 9. With your thumb, make a 1-inch round indentation in the center of each circle and fill it with about 1/2 teaspoon of the preserves.
10. 10. Lift up the edges of the dough around the filling and pinch the ends together to enclose the filling securely. Cover a baking sheet with a sheet of wax paper and place on it the doughnuts, seam side down and about 2 inches apart.
11. 11. Set aside in the draft-free place again for about 1 hour, or until the doughnuts have puffed up and doubled in size.
12. 12. Pour the oil into a deep fryer or large heavy saucepan to a depth of 3 inches and heat until it reaches a temperature of 325 on a deep-frying thermometer.
13. 13. To deep-fry the doughnuts, lower 3 of them into the hot oil with a slotted spoon and fry for 4 minutes.
14. 14. Turn the doughnuts over with the spoon and continue to deep-fryuncovered for about 4 minutes longer, or until they are golden brown.
15. 15. Transfer them to drain on a platter lined with paper towels and fry the remaining doughnuts similarly. Let the doughnuts cool to room temperature, then sprinkle them lightly with a little confectioners' sugar and serve.
16. To make about 2 dozen doughnuts
|
|