התמונה להמחשה בלבדFish-freePeanut-freeSesame-freeShellfish-freeContains dairy
Polish doughnuts (Pączki)
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In polish doughnuts (pączki), Yeast, tsp Caster Sugar and Flour are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1To 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.
- 2For 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.
- 3Sift 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).
Nutrition
- Calories
- 1196
- Protein
- 32.2g
- Carbs
- 134.7g
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Chef tips
For beautifully airy pączki, don't rush the kneading. Try filling the doughnuts with a deep plum jam or rich crème pâtissière.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In polish doughnuts (pączki), Yeast, tsp Caster Sugar and Flour are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.