Pulaski’s Favorite Pontshki (Polish Doughnuts)
🕒 Cook Time: 2 hours
🕒 Prep Time: 20 minutes
🕒 Total Time: 2 hours 20 minutes
Description:
Way back on Shrove Tuesday, the day preceding Ash Wednesday, the Poles celebrate the last day of parties & festivals by baking & serving “pontshki”. This was My Polish Grandmother’s recipe. Never Made it–it is very time-consuming! I like this recipe because the doughnuts you get now are nothing like these! The old way is the best way & Taste a whole lot better! Never made these so have no Idea on cooking time or Prep time may be around 60 to 65 because of the yeast & dough rising time?
Recipe Details:
- Category: Yeast Breads
- Keywords: Breads, Breakfast, Dessert, Polish, European, Hanukkah, < 15 Mins, For Large Groups, Deep Fried
- Servings: 24
Ingredients:
- 1 compressed yeast cake
- 2/3 cup milk
- 1 1/3 cups flour
- 2 tablespoons butter
- 3/4 cup powdered sugar
- 1 fresh lemon rind (optional)
- 1/4 teaspoon mace
- 1/4 teaspoon nutmeg
- 2 2/3 teaspoons salt
- 4 -5 cups flour
- 6 -8 tablespoons milk
- 1/2 cup butter
Instructions:
-
Activate the Yeast:
- Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with a warm cloth, for 20-25 minutes.
-
Prepare the Dough:
- Stir butter, lemon rind (optional), sugar, mace or nutmeg & salt together.
- Add the warm flour & egg yolks.
- Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
-
Incorporate Butter:
- Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on the surface of the dough.
- Cover & allow to rise about 20 minutes, then mix it lightly again.
-
Shape the Dough:
- Flour a board & take out small portions at a time.
- Roll out to 1/3-inch thickness & cut into 2 to 2-1/2 inch rounds.
-
Add Filling:
- For filling, use prune jam, marmalade, or jelly.
- Place filling in the center of each dough round, leaving enough space around the filling to press down & top the round.
- Wet edges before doing this.
- Close edges tightly but do not spread the dough out too large, trim edges again with a cutter.
-
Allow Rising:
- Lay on a floured board to rise for about 1 hour or more. They must be about twice their thickness.
- Cover with a warm cloth.
-
Frying:
- Fry in deep hot fat (360-370°F) & when golden brown on both sides, drain & sprinkle with powdered sugar.
Enjoy the traditional taste of Pulaski’s Favorite Pontshki! These Polish doughnuts are perfect for celebrations or indulgent breakfasts. With a delicate balance of flavors and a rich history, they are sure to become a cherished recipe in your family too! 🍩
