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Polish Doughnuts |
"A yeast doughnut coated with sugar."
Ingredients :
- 3 cups milk
- three/four cup butter
- 1 (0.6 ounce) cake compressed sparkling yeast
- three tablespoons warm water (110 levels F/45 ranges C)
- 1 teaspoon white sugar
- 5 egg yolks
- three/four cup white sugar
- eight cups all-cause flour
- eight cups shortening for frying
- 1/four cup white sugar
Instructions :
Prep : 30M | Cook : 36M | Ready in : 4H |
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- Scald milk with butter. Cool to lukewarm or room temperature.
- Crumble yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy.
- Whisk egg yolks. Add 3/4 cup sugar, and blend thoroughly. Add the cooled scalded milk aggregate, and beat until foamy. Mix in yeast aggregate. Add flour step by step, beating after every addition. Beat until thick and springy. Add flour handiest as needed to make a gentle dough; an excessive amount of will make the doughnuts tough. Cover, and permit upward thrust until doubled, approximately 2 hours.
- Turn dough onto a lightly floured surface. Divide into 3 pieces, preserving dough protected at the same time as you figure. Divide every piece of dough into 12, and form dough into small balls. Let upward push on floured waxed paper till doubled, about 30 minutes.
- In a deep-fryer, warmth shortening to 375 tiers F (190 tiers C). Working in batches of two-4 doughnuts, fry until brown, about 2 mins according to aspect. Drain on paper towels and roll in sugar.
Notes :
- We have decided the dietary cost of oil for frying based on a retention value of 10% after cooking. The genuine amount might also vary relying on cook dinner time and temperature, component density, and the particular kind of oil used.
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