Polish doughnuts (Pączki)

Ingredients

• 1 10g — Yeast
• 1 tsp — Caster Sugar
• 1 tablespoon — Flour
• 1 125ml — Milk
• 7 pcs — Egg Yolks
• 1 15g — Sugar
• 1 10g — Caster Sugar
• 1 tsp — Vanilla Extract
• 1 500g — Flour
• 1 200ml — Double Cream
• 1 15g — Butter
• 1 125ml — Jam
• 1 10g — ground almonds
• 1 For frying — Oil
• 1 75g — Icing Sugar
• 1 Juice of 1/2 — Lemon
• 1 Dash — Almond Essence
• 1 50g — Almonds

Steps

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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).
7. step 4
8. 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.
9. step 5
10. 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.
11. step 6
12. 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.

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