Pulaski's Favorite Pontshki ( Polish Doughnuts)
1
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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?
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
1
Person talking
ingredients
- 1 (1 ounce) compressed yeast cake
- 2⁄3 cup warm milk
- 1 1⁄3 cups flour
- 2 teaspoons butter, softened
- 3⁄4 cup powdered sugar
- 1 teaspoon grated fresh lemon rind (optional)
- 1⁄4 teaspoon mace or 1/2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 2 2⁄3 cups warmed flour
- 4 -5 egg yolks, well beaten
- 6 -8 tablespoons lukewarm milk
- 1⁄2 cup butter, melted
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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RECIPE MADE WITH LOVE BY
@Poker
Contributor
@Poker
Contributor
"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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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.3Reply
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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?
