PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)

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Pulaski's Favorite Pontshki ( Polish Doughnuts) image

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?

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

  • 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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