Ponczki Tasty Recipes

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Ponczki

"This is the 'conventional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying technique is with lard however oil will paintings great. I usually mix equal portions. Grandma used a massive paper bag, and dropped them in straight away after doing away with from the fryer. The bag absorbs plenty of the oil. Then, she transferred them to every other smooth bag, brought her preference of coating, and shook the bag."

Ingredients :

1 (0.6 ounce) cake compressed clean yeast
2 cups milk, lukewarm
half of cup raisins, finely chopped
half cup heat water
four egg yolks
1 egg
half cup white sugar
1/four cup butter, melted
1/2 teaspoon vanilla extract
half of cup orange zest
1 teaspoon salt
6 cups all-purpose flour
2 quarts vegetable oil for frying

Instructions :

Prep : 30M	Cook : 48M	Ready in : 5H10M

In a massive bowl, crumble yeast in lukewarm milk. Add 2 cups flour. Stir well, and allow to relaxation 1 hour in a warm area.
Soften chopped raisins in heat water for half-hour.
Beat egg, egg yolks, sugar, vanilla, melted butter, salt, and orange zest. Add to yeast sponge. Stir in raisins; add egg aggregate and blend till blended. Add four cups flour and blend nicely, forming smooth ball. Dough could be fairly gentle, however not batter-like. Cover dough, and allow to upward thrust till fully doubled, approximately 1 half hours. Punch down, permit upward push until double once more, about forty five mins to an hour.
On a gently floured surface, divide dough into quarters. Working with one region at a time, divide it into 12 pieces; keep other portions of dough covered even as you work. Roll the pieces into 1/2 inch balls; set aside to upward push until doubled in bulk, about 30 minutes. Continue shaping last dough.
Heat oil in a deep-fryer or massive saucepan to 375 tiers F (190 degrees C).
Drop 2 or three at a time into hot fats, turn whilst deep golden brown. If removed too soon, dough will be below-achieved interior. When doughnuts are browned, drain in short on paper towels and dirt with confectioners' sugar or cinnamon sugar (see Cook's Note).

Notes :

Coat the ponczki with simple sugar, a cinnamon-sugar blend, or powdered sugar. Grandma used a large paper bag and dropped them in immediately after eliminating from the fryer; the bag absorbed lots of the oil. Then, she transferred them to another smooth bag, introduced her choice of sugar, poured it in, and shook the bag to coat the doughnuts.
We have determined the dietary cost of oil for frying based on a retention cost of 10% after cooking. The exact quantity may additionally vary depending on prepare dinner time and temperature, aspect density, and the precise form of oil used.

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