Polish doughnuts. Oh, the fluffiness! They have the best texture I’ve ever tasted in doughnuts, and believe me I’ve tasted many of them.
But, why did I call these doughnuts Polish?
1. Because they are so much alike, identical I would say, with the Paczki (that’s doughnuts in Polish) we got from Warsaw a few months ago, when my boyfriend’s brother came to visit us. They were still fresh when we served them, and they were so so good!
2. I found this recipe on a polish Youtube channel, Kotlet.tv, and with my boyfriend’s help, we translated the recipe and we made our own doughnuts. And when I tasted the first one, I said: It’s so fluffy, I’m gonna die! (Please watch this video, if you don’t know what I’m talking about.)
For the moment, all I have is a picture with the final product, meaning the last doughnut left from the whole batch, but we are planning on making the recipe again soon, so I will be updating the post with the photos of the entire process.
For this polish doughnuts recipe you will need to mix the dry ingredients first: flour, sugar, salt and the dry yeast if you are using this kind – I used fresh yeast for this recipe, but below you have a way to make your own conversions from fresh yeast to dry yeast:
Fresh Yeast —– Dry Yeast
1 oz( 28g) —– 1/3 oz (9g)
4 oz ( 113 g) —– 1 1/3 oz (38g)
8 oz (227 g) —— 2 2/3 oz (76 g)
1 lb. (454 g) —— 5 1/3 oz (151 g)
3 lb. (1361 g) —— 1 lb. (454 g)
Also you can follow the instructions found on your package. Usually, you can use 7g of dry yeast for 500 g (4 cups) of flour.
If you are using fresh yeast, mix it with 2 tablespoons of warm water, and let it activate for 5 minutes. Meanwhile, use the time to melt the butter.
I used a standing mixer, with the paddle attachment, and I poured in the yeast and water, mixing at low-medium speed. Then continue adding the melted butter, the egg yolks, the whole egg, 1 tablespoon of alcohol (I added Polish vodka, but any kind of strong alcohol will do) and the milk.
At this point, you should switch the paddle attachment with the dough hook, and let it mix a little longer. 3 to 4 minutes I would guess, on medium speed.
Then, I removed the dough from the bowl, and since it was still a little sticky, I added some more flour. This will depend on the type of flour you use and also on the type of yeast, so add 1-2 tablespoon more of flour if you feel the dough is not firm enough.
Once you are done, place the dough in a clean bowl, cover it and let it rise for 1 hour in the oven, with the light on.
After one hour, place the dough on the kitchen counter that you sprinkled with flour, knead it for a couple of minutes, then divide it into pieces. For example I made 2 large doughnuts that I filled with strawberry jam, and 10 medium sized ones, that I left empty inside, and I just sprinkled them with confectioner’s sugar at the end.
Once you cut the dough into as many pieces as you like, grease them with some vegetable oil or melted butter, and let them rise uncovered for another 15 minutes.
Now all there’s left to do is to fry the doughnuts. Heat the oil in a pan. 180C/355F would be ideal, in case you have a thermometer, but if you don’t, then just let the oil heat up very well, so that when you place a doughnut inside, the oil will sizzle. 2 minutes per side should be enough, but this depends on the size of the doughnuts. If they are smaller, maybe you should remove them from the oil a little sooner.
Place them on a paper towel to absorb the oil on the surface. Then, sprinkle icing sugar or cover them in chocolate icing. I used cake icing, the same type I used for glazing these nutty cookies.
The secret ingredient
You know why these doughnuts are so great? Because they have that different ingredient, that most doughnuts recipes don’t have, and it really makes a difference: the alcohol or Spiritus, as polish people call it. The alcohol you add in the dough will prevent the doughnut to soak in the oil, so in the end you will have the delicious taste of fried doughnuts, but they won’t be at all greasy. Enjoy!