Polish Doughnuts

4
Susan 0

"A yeast doughnut coated with sugar."

Ingredients {{adjustedServings}} servings 218 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Smash up yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy.
  2. Scald milk with margarine. Cool to lukewarm.
  3. Beat egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make hard doughnuts. Cover, and let rise until doubled.
  4. Shape dough into small balls. Let rise on floured waxed paper until doubled
  5. In a deep-fryer, heat shortening to 375 degrees F (190 degrees C). Fry until brown. Roll in sugar. Cool.
Tips & Tricks
Sufganiyot (Donuts)

See how to make traditional Jewish doughnuts.

Vanilla Crepes

A little extra vanilla in the batter makes these crepes irresistible.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 4

  1. 6 Ratings

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CURIOSITY217
12/5/2003

These took a long, long, long time to put together and I don't think that they were worth it. They were either burnt or gooey in the middle and the ones that did cook right were very tough.

QueenbyBlood
3/13/2006

I did not cook these as stated in the recipe. I used this dough to make sausage rolls.(Kolachies) It worked wonderfull!!!!! After the dough rose the last time, I rolled it around either some sausage and cheese or ham and swiss. allowed the dough to rise once more, and then baked till golden. Everyone loved them. I now have to keep quite when I am getting ready to make them, else the nieghbours all bring ingredients so I can make them some as well; and then I am making these things all day long. I will put all this together soon and post it so that anyone who wants to try it can.

Melissa
4/29/2008

go poland