Polish Shrove Doughnuts Recipe
Ingredients
| Flour | 3 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 Tablespoon | |
| Lemon peel | 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 2 Tablespoon | |
| Light rum | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Jam or preserves | ||
| Egg white for brushing | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Confectioners' sugar | ||
Directions
1 Combine 2 cups flour, yeast, lemon peel, and mace in mixing bowl. Heat water, milk, sugar, salt, and butter to hot (120°-130°F).
2 Add milk mixture, rum, and egg yolks to dry ingredients. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll out dough 1/4 inch thick. Cut dough into circles, using 2 1/2-inch cutter.* Place 1 teaspoon jam or preserves in center half of each circle. Brush edge with egg white. Place a plain circle on top.
6 Pinch edges to seal. Place on greased baking sheet. Cover; let rise until double€”about 30 minutes.
7 Heat vegetable oil to 375°F. Carefully drop 2 to 4 doughnuts into hot oil. Fry until golden brown on both sides.
8 Remove with slotted spoon and drain on paper towels. While still warm, coat with confectioners' sugar. (You can dust doughnuts by shaking them in a lunch-size paper bag together with confectioners' sugar.)
2 Add milk mixture, rum, and egg yolks to dry ingredients. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll out dough 1/4 inch thick. Cut dough into circles, using 2 1/2-inch cutter.* Place 1 teaspoon jam or preserves in center half of each circle. Brush edge with egg white. Place a plain circle on top.
6 Pinch edges to seal. Place on greased baking sheet. Cover; let rise until double€”about 30 minutes.
7 Heat vegetable oil to 375°F. Carefully drop 2 to 4 doughnuts into hot oil. Fry until golden brown on both sides.
8 Remove with slotted spoon and drain on paper towels. While still warm, coat with confectioners' sugar. (You can dust doughnuts by shaking them in a lunch-size paper bag together with confectioners' sugar.)
Chef
