Ingredients
-
1
-
2/3
-
1 1/3
-
2
-
3/4
-
1
-
1/4
-
1/4
-
2 2/3
-
4 - 5
-
6 - 8
-
1/2
-
-
-
Directions
Pulaski’s Favorite Pontshki ( Polish Doughnuts),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?
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Steps
|
1
Done
|
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. |
|
2
Done
|
Stir Butter, Lemon Rind (optional) Sugar, Mace or Nutmeg & Salt Together. |
|
3
Done
|
Add the Warm Flour & Egg Yolks. |
|
4
Done
|
Mix This With Yeast Sponge & Add Enough Lukewarm Milk to Make a Dough as Thick as Bread Dough. |
|
5
Done
|
Add Butter, Melted & Cooled, & Beat Thoroughly For 10-15 Minutes or Until Bubbles Appear on Surface of Dough. |
|
6
Done
|
Cover& Allow to Rise About 20 Minutes, Then Mix It Lightly Again. |
|
7
Done
|
Flour a Board & Take Out Small Portions at a Time. |
|
8
Done
|
Roll Out to 1/3-Inch Thickness & Cut in 2 to 2- 1/2 Inch Rounds. |
|
9
Done
|
For Filling, Use Prune Jam, Marmalade or Jelly. |
|
10
Done
|
Place Filling in Center of Each Dough Round, Leaving Enough Space Around Filling to Press Down & Top Round. |
|
11
Done
|
Wet Edges Before Doing This. |
|
12
Done
|
Close Edges Tightly but Do not Spread Dough Out Too Large, Trim Edges Again With Cutter. |
|
13
Done
|
Lay on Floured Board to Rise For About 1 Hour or More. |
|
14
Done
|
They Must Be About Twice Their Thickness. |
|
15
Done
|
Cover With Warm Cloth. |
