Polish doughnuts (Pączki)

• yeast7g g
• caster sugar↗1 tsp tsp
• flour↗1 tbsp tbsp
• milk↗125ml ml

  warmed

• egg yolks↗7
• sugar↗15g g
• vanilla sugar↗5g g

  (or 5g caster sugar plus 1 tsp vanilla extract)

• flour↗500g g
• double cream↗200ml ml

  warmed

• butter↗15g g

  very soft

• rosehip jam↗125ml ml

  (or other jam)

• ground almonds↗5g g
• lard or oil↗

  for frying

• icing sugar↗75g g
• lemon↗½

  juiced

• almond essence↗a few drops
• chopped almonds50g

Step-by-step instructions

1. 1

   To 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.

2. 2

   For 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.

3. 3

   Sift 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).

4. 4

   When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.

5. 5

   Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.

6. 6

   Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C – if you don’t have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.

7. 7

   Mix the icing sugar, lemon juice and almond essence, adding some water if you need to thin the icing. When the doughnuts have cooled a little, pipe in the jam mixture and glaze them in the icing and sprinkle with the chopped almonds.