As my father was Polish i grew up on paczki! (pronounced punch-key) I never made doughnuts until recently and when i did it brought back memories of my mom cooking them almost every Sunday, they were quick, cheap and very very tasty. I have decided to get the recipe off my mom and will be posting here soon. Until then here are the latest doughnuts for you to enjoy.
I have been trying to make a copycat of either krispy creme or dunking donuts. I have tried 4 recipes so far trying to find the right one, made alterations and still i am no further forward.
I have to be happy with what everyone said was very good although different from the above. I have altered this recipe slightly from one i found on the net after making it and found it lacking in yeast, flavour and sugar for my liking. I hope you like this version.
- 600g bread flour
- 2 x7g packets of dry active yeast
- 2 medium sized eggs
- 2 fld oz warm water
- 12 fld oz warm milk
- 120g castor sugar
- 1 level tsp salt
- 1 tsp vanilla extract
- 80g baking margarine
- 400ml/10½fl oz of vegetable for deep-frying
- Dissolve the yeast in the warm water in a mixing bowl. Let it stand until it becomes frothy. Add the sugar, milk, vanilla, salt, eggs, butter, and one third of the flour. Beat until well blended. Beat in the remaining flour until it is smooth.
- Cover and let rise for one hour or until doubled in size. This could be up to 1/2 hours. Turn the dough out onto a floured work surface, knead the dough for five minutes then roll gently to ½ inch thick.
- Cut with donut cutter or a glass with a circumfrence of about 3″ diameter (i used a cutter for ring donuts) place on a lightly oiled tray and allow to rise for 35 to 40 minutes more.
- Meanwhile heat the oil to 350F. Fry donuts for about 1 to 1 ½ minutes on each side until golden. Drain on paper towels. Spread icing on the donuts and dip them in sprinkles you can coat them in cinnamon sugar or powdered sugar