Ingredients for Pulaski's Favorite Pontshki Polish Doughnuts
- 1 cake (2 1/4 teaspoons) active dry yeast
- 1 to 1 1/4 cups lukewarm milk
- 3 cups all-purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter
- generous amount powdered sugar, for dusting
- zest of 1 lemon
- 1/4 teaspoon ground mace (or nutmeg)
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons granulated sugar
- prune jam, marmalade, or your favorite jelly, for filling
- 3 inches vegetable oil, for frying
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How to Make Pulaski's Favorite Pontshki Polish Doughnuts
- Crumble 1 cake (2 1/4 teaspoons) of active dry yeast into 1/2 cup of lukewarm milk.
- Add 1 cup of all-purpose flour to the yeast mixture. Cover and let rise in a warm place for 20-25 minutes until doubled.
- In a separate bowl, cream together 1/2 cup (1 stick) softened unsalted butter, the zest of 1 lemon, 2 tablespoons of granulated sugar, 1/4 teaspoon ground mace (or nutmeg), and 1/4 teaspoon salt.
- Add 3 large egg yolks and 2 cups of all-purpose flour to the butter mixture.
- Gradually combine the yeast sponge (from step 2) with the butter mixture, adding enough lukewarm milk (about 1/2 - 3/4 cup) to create a soft, bread-like dough.
- Add 1/4 cup (1/2 stick) of melted and cooled unsalted butter to the dough. Beat thoroughly for 10-15 minutes, or until the dough becomes elastic and bubbly.
- Cover the dough and let it rise for about 20 minutes. Gently mix it again.
- Lightly flour a clean work surface. Pinch off small portions of dough (about 2 tablespoons each).
- Roll each portion into a 1/3-inch thick circle. Use a 2-2 1/2 inch cookie cutter to cut out rounds.
- For filling, use about 1 teaspoon of prune jam, marmalade, or your favorite jelly.
- Place a spoonful of filling in the center of each dough round, leaving enough space around the filling to seal.
- Lightly wet the edges of the dough before closing them.
- Seal the edges tightly. Trim any excess dough.
- Place the filled doughnuts on a lightly floured baking sheet. Cover with a warm cloth and let rise for 1-1.5 hours, or until doubled in size.
- Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C).
- Carefully fry the Pontshki in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown.
- Remove the doughnuts with a slotted spoon and drain on paper towels. Sprinkle generously with powdered sugar while still warm.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
15g
Carbs
6g
