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Paczki (Polish Doughnuts) 1 cake yeast
2 cups milk, scalded and cooled to lukewarm
2 cups sifted all-purpose flour
4 egg yolks and 1 whole egg
1/2 cup sugar
1/2 teaspoon vanilla
Grated rind of 1/2 orange or lemon
1 teaspoon salt
1/4 lb. butter, melted
5 cups sifted all-purpose flour
Dissolve yeast in lukewarm milk in large bowl. Add 2 cups flour. Let
rise in warm place 30 minutes. Beat together eggs, sugar, vanilla,
grated rind and salt until light. Add to sponge together with melted
butter. Mix in 5 cups flour. Beat with wooden spoon or hand until
dough is elastic and leaves sides of bowl. Cover and let rise 1
hour, or until doubled. When light, turn out on floured board. Pat
with floured hands to 1/2-inch thickness. Cut with doughnut cutter
and let rise again until light. Fry in deep hot fat and drain on
absorbent paper. Dust with confectioners' or granulated sugar. (This
dough makes good kuchen. Add 1/2 lb. yellow raisins to ingredients,
let rise, place in greased loaf pan, let rise again and bake in
moderate oven about 45 minutes.) |
