Pulaski's Favorite Pontshki ( Polish Doughnuts)

"Way back on Shrove Tuesday, the day preceding Ash Wednesday, the Poles celebrate the last day of parties & festivals by baking & serving "pontshki". This was My Polish Grandmothers recipe. Never Made it--it is very time consuming ! I like this recipe because the doughnuts you get now are nothing like these! The old way is the best way & Taste a whole lot better! Never made these so have no Idea on cooking time or Prep time may be around 60 to 65 because of the yeast & dough rising time?"
 
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photo by mianbao photo by mianbao
photo by mianbao
photo by mianbao photo by mianbao
Ready In:
2hrs 20mins
Ingredients:
12
Serves:
24
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ingredients

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directions

  • Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
  • Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
  • Add the warm flour & egg yolks.
  • Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
  • Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
  • Cover& allow to rise about 20 minutes, then mix it lightly again.
  • Flour a board & take out small portions at a time.
  • Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
  • For filling, use prune jam, marmalade or jelly.
  • Place filling in center of each dough round, leaving enough space around filling to press down & top round.
  • Wet edges before doing this.
  • Close edges tightly but do not spread dough out too large, trim edges again with cutter.
  • Lay on floured board to rise for about 1 hour or more.
  • They must be about twice their thickness.
  • Cover with warm cloth.
  • FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.

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Reviews

  1. These are amazing! They are light and tender with just the right amount of lemon and spice. They were something of a project to make, and in the mixing in the melted butter stage, I had to work in the butter with my hands. After that the dough was very easy to work with and shape. It is important to put the shaped doughnuts on a well floured board. If you're craving good doughnuts, give this recipe a try. You won't be disappointed. Thank you very much Poker, for sharing this with us.
     
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RECIPE SUBMITTED BY

<p>Hi ~ My name is Chef Poker ~ I have a Beautiful Daughter &amp; Grand Daughter... &nbsp;I was a Proud owner of a Landsheer Newfoundland Named Angel......... Now we have 2 Pappillions... Nothing like changing SIZE !! &nbsp;lol &nbsp;I live in the Beauifull Berkshires of Massachuttes.........&nbsp;</p>
 
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