Polish doughnuts (Pączki)

Instructions

1- step 1 To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk.

2- Set aside in a warm place for 30 minutes.

3- step 2 For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar.

4- Set the bowl over a pan of simmering water and whisk until smooth and thick.

5- step 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.

6- Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).

7- step 4 When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes.

8- Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.

9- step 5 Mix the jam with the ground almonds and spoon into a piping bag or jam syringe.

10- Divide the dough into 16 pieces and shape them into doughnuts.

11- Cover and leave to rise for 30 mins.

12- step 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.

13- The oil is ready when it browns in about 30 secs.

14- 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).

15- After removing, drain the doughnuts of excess fat on some kitchen paper.