Polish doughnuts (Pączki)

Method8 steps

1. 1

   Step 1: Warm all125 millilitres leaven milk until warm, not hot. Mix only the leaven yeast (7 g), teaspoon leaven sugar (1 tsp) and tablespoon leaven flour (1 tbsp), then stir in this warm milk. Hold the actual mixture in a warm place for thirty minutes until active and risen.

   Activate leaven until risen · 30 minUses 7 g yeast for leaven · 1 tsp caster sugar for leaven · 1 tbsp flour for leaven · 125 ml milk for leaven, warmed in step 1

2. 2

   Step 2: Put all seven yolks in a heatproof bowl with only the fifteen grams dough sugar (15 g) and the separate five grams caster sugar plus teaspoon vanilla extract (1 tsp). Set over a pan of gently simmering water without the bowl touching the water and whisk until smooth and thick; take the actual yolk mixture off the pan.

   Uses 7 egg yolks for dough · 15 g sugar for dough · 5 g caster sugar for vanilla mixture · 1 tsp vanilla extract for vanilla mixture · Water for the gently simmering pan under the yolk bowl

3. 3

   Step 3: Warm all the double cream (200 ml) gently until warm, not hot. Sift only the500 grams dough flour into the stand-mixer bowl, mix in all the actual thickened yolk mixture and warm cream, then the pinch dough salt and all the actual risen leaven. Knead with a dough hook for ten minutes, or by hand for fifteen to twenty minutes, until cohesive and smooth.

   Uses 500 g flour for dough · 200 ml double cream for dough, warmed in step 3 · 1 pinch salt for dough · All actual beaten yolk mixture · All actual risen leaven

4. 4

   Step 4: Melt all fifteen grams butter (15 g) gently and let it cool. When the actual dough stops sticking to your hands, knead in all the cooled melted butter for a few more minutes. Cover and leave in a warm place for one to one and a half hours, continuing as needed until well risen.

   First enriched dough rise until well risen · 90 minUses All actual dough · 15 g butter, melted and cooled in step 4

5. 5

   Step 5: Mix all the jam (125 ml) with only the five grams ground filling almonds and put this actual filling into a piping bag or jam syringe; hold it for after frying. Divide all the actual risen dough into sixteen equal pieces and shape into round doughnuts, keeping the filling out of the raw dough.

   Uses All actual risen dough · 125 ml jam for filling · 5 g ground almonds for jam filling

6. 6

   Step 6: Cover the actual sixteen shaped doughnuts and leave in a warm place for thirty minutes until risen; keep the actual jam-almond filling separate for the cooked doughnuts.

   Final proof of sixteen shaped doughnuts · 30 minUses Only the sixteen formed doughnuts; retain filling separately

7. 7

   Step 7: Fill a deep-fat fryer or deep pan no more than one-third full with the neutral frying oil. Heat the oil to180°C and check with a cooking thermometer; keep room for the doughnuts and oil expansion.

   Uses Neutral frying oil, enough to fill the frying vessel no more than one-third full

8. 8

   Step 8: Fry the actual proofed doughnuts in small batches, turning once and cooking one to two minutes on each side until golden with a lighter ring and cooked through at the centre; maintain180°C oil. Drain each batch on kitchen paper and cool a little. Juice the half lemon and mix its juice with all the icing sugar (75 g) and a few drops almond essence, adding only a little separate thinning water if needed. Pipe the actual held jam-almond (50 g) filling into all sixteen cooked doughnuts, glaze with the actual prepared icing and sprinkle with all fifty grams chopped topping almonds. Serve the filled, glazed doughnuts.

   Fry each doughnut batch:one to two minutes per side · 4 minUses Actual risen doughnuts in small batches · The actual hot frying oil · All actual filling reserved for cooked doughnuts · 75 g icing sugar for glaze · ½ lemon, juice only for glaze · A few drops almond essence for glaze · 50 g chopped almonds for topping · A little water to thin the glaze, only if needed