POLISH DONUTS
about 20 small sized

DOUGH
500 g white flour
50 g fresh yeast / 20 g dry / 16 g instant
60 g sugar
250 ml milk
3 egg yolks
1 whole egg
50 g butter, melted
25 ml strong alcohol (vodka, rum)
a pinch of salt
750 g of lard or palm, or coconut fat (to fry)

FILLING & TOPPING
1 big jar of fruit jam (preferably rose petals)
caster sugar
hot water

Quick tip: adding alcohol doesn't mean it's only for adults. It evaporates during frying. Instead of jam, you can use Nutella or custard, whatever you want - in Polish traditional is rose petal jam.

1. Sift the flour into a large bowl. Add the salt.
2. Shatter the yeast into a smaller bowl, add some flour, half of warm milk (about 35 degrees) and some sugar.
3. Melt the butter and put it away to chill.
4. Mix the egg with egg yolks and the rest of sugar.
5. Pour the yeast mixture into the large bowl. Add the rest of milk, eggs with sugar and alcohol.
6. Mix and knead until it's smooth and homogenous. Add melted butter and knead a while more.
7. Cover with kitchen towel and leave it to raise for about 45 minutes.
8. Prepare a large pan and put the fat into it.
9. Roll the dough into about 1 cm thick layer. Cut circles with a glass.
10. Stuff fried donuts using filling tip decorating sleeve. Cover them with simple frosting made of caster sugar and a little of hot water.

FRYING THE DONUTS

It's a bit tricky when you're not experienced so I decided to write a short instruction.

- before frying, sweep raw donuts with a pastry brush to get rid of flour that can spoil the fat
- flatten the donuts before putting them into the pan, don't worry, they'll rise
- fry donuts SLOWLY, don't let the fat be as hot as it can be
- put fried donuts into a layer of paper towel to drain off the oil from them
- and please be careful! don't let your kids or pets enter into the kitchen while frying

Good luck & smacznego!