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Catholic Recipe: Polish Shrove Doughnuts

    INGREDIENTS

  • 2 1/2-3 1/2 cups flour
  • 1 tablespoon active dry yeast
  • 1/2 teaspoon lemon peel
  • 1/4 teaspoon mace
  • 1/4 cup water
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup light rum
  • 3 egg yolks
  • jam or preserves
  • egg white for brushing
  • vegetable oil for deep frying
  • confectioners' sugar
  • Details

  • Yield: 12 doughnuts
  • Prep Time: 2 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Poland

Filled with jam or preserves, these doughnuts are a traditional Shrove Tuesday delicacy in Poland. You'll find them an irresistible treat.

DIRECTIONS

1. Combine 2 cups flour, yeast, lemon peel, and mace in mixing bowl. Heat water, milk, sugar, salt, and butter to hot (120-130 degrees).

2. Add milk mixture, rum, and egg yolks to dry ingredients. Mix thoroughly.

3. Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth - about 10 minutes.

4. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 1 hour.

5. Punch down dough. Roll out dough 1/4 inch thick. Cut dough into circles, using 2 1/2-inch cutter.* Place 1 teaspoon jam or preserves in center half of each circle. Brush edge with egg white. Place a plain circle on top.

6. Pinch edges to seal. Place on greased baking sheet. Cover; let rise until double - about 30 minutes.

7. Heat vegetable oil to 375 degrees. Carefully drop 2 to 4 doughnuts into hot oil. Fry until golden brown on both sides.

8. Remove with slotted spoon and drain on paper towels. While still warm, coat with confectioners' sugar. (You can dust doughnuts by shaking them in a lunch-size paper bag together with confectioners' sugar.)

*If you don't have a round cutter, make one by cutting both ends off a tuna can.

Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982
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