Polish Jam Doughnuts

Ingredients

2 tbs sugar

2 tbs melted butter

1/2 cup milk – must be warmed up to approx 80°C

pinch of salt

1 tsp vanilla essence

2 whole eggs

1 tbs dried yeast

2 cups plain flour

raspberry jam for the filling

extra sugar for coating

Step 1

To a large mixing bowl add sugar, butter, warmed milk, pinch of salt, vanilla essence and whisk together for about a minute.

Add one egg at a time, whisking at each addition.

Step 2

Sprinkle the dried yeast into the mixture and whisk to combine.

Step 3

Proceed to add the flour at 1/2 cup per addition. Mix the mass together well with a wooden spoon until you have a soft looking dough. Turn onto a lightly floured bench and kneed the dough for 5 minutes until it resembles something like this…

Pop the dough ball into a lightly floured bowl, cover with a tea towel and let it come to life in a draft free warm place. I have plenty of memories of mum hiding her yeasty dough in places where noise could not travel to, just in case! An old wives tale I guess!

After 1.5 hours your dough should have doubled in size and look something like this…

Step 4

Sprinkle some plain flour onto your kitchen bench, transfer the dough onto the bench top and roll out to about 2 cm thickness.

Using round cookie cutters cut out small rounds of the dough. I used a 5 cm cookie cutter.

Place the cut rounds of dough on a lined baking tray, cover with a tea towel and let them double in size again, approx 30 min.

Heat a deep fryer to 170°C and deep dry each ponczek (doughnut) for for approx 2 min on each side.

Drain on kitchen paper. I also coated them in sugar whilst they were still hot, this helped the sugar to stick to the doughnut.

Step 5

Turn the doughnut on it’s side, make a hole with the back of a tea spoon to pipe the jam in.

Step 6 = ENJOY!

Polish Jam Doughnuts

 

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Prep time

2 hours

Total time

2 hours

 

Paczki are a very traditional Polish dessert. Deep fried pieces of the most amazing tasting sweet dough and filled with confiture or another sweet filling. They are either covered in powdered sugar or icing made from fresh lemon juice and icing sugar.

Author: FinSki's

Recipe type: Dessert

Cuisine: Polish

Ingredients

• 2 tbs sugar
• 2 tbs melted butter
• ½ cup milk - must be warmed up to approx. 80 degrees celsius
• pinch of salt
• vanilla essence
• 2 whole eggs
• 1 tbs dried yeast
• 2 cups plain flour
• raspberry jam for the filling
• extra fine sugar for the coating

Method

1. To a large mixing bowl add sugar, melted butter, warmed milk, pinch of salt, vanilla essence and whisk together for about a minute.
2. Sprinkle the dried yeast into the mixture and whisk to combine.
3. Add one egg at a time, whisking at each addition.
4. Sprinkle the dried yeast into the mixture and whisk to combine.
5. Add plain flour at ½ cup per addition, mixing the mass together well with a wooden spoon until you have a soft looking dough.
6. Turn onto a lightly floured bench and kneed the dough for 5 minutes until it resembles a smooth ball.
7. Pop the dough ball into a lightly floured bowl, cover with a tea towel and let it come to life in a draft free warm place. Leave for approx. 1.5 hours, the dough should double in size.
8. Sprinkle some plain flour onto your kitchen bench, transfer the dough onto the bench top and roll out to a 2 cm thickness.
9. Using round cookie cutters cut out small rounds of the dough. I used a 5 cm cookie cutter.
10. Place the cut dough rounds on a lined baking tray, cover with a tea towel and let them double in size again, approx. 30 min.
11. Heat a deep fryer to 170 degrees celsius and deep fry each ponczek (doughnut) for approx. 2 minutes on each side per each doughnut.
12. Drain on kitchen paper.
13. Coat in fine sugar whilst still hot, this helps the sugar stick to the doughnut.
14. Turn the doughnut on to it's side, make a hole with the back of the team spoon to pipe the jam in.
15. ENJOY with coffee and friends!

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