Rosehip & crab apple jelly
Use up wild rosehips and crab apples in this sparkling jelly preserve - as good on toast as it is with roast meats
Polish doughnuts (Pączki)
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 7g yeast
- 1 tsp caster sugar
- 1 tbsp flour
- 125ml milkwarmed
For the dough
- 7 egg yolks
- 15g sugar
- 5g vanilla sugar(or 5g caster sugar plus 1 tsp vanilla extract)
- 500g flour
- 200ml double creamwarmed
- 15g buttervery soft
- 125ml rosehip jam(or other jam)
- 5g ground almonds
- lard or oilfor frying
For the icing
- 75g icing sugar
- ½ lemonjuiced
- a few drops almond essence
- 50g chopped almonds
Method
step 1
To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk. Set aside in a warm place for 30 minutes.
step 2
For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
step 3
Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, mix thoroughly, then add a pinch of salt and the leaven. Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
step 4
When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.
step 5
Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
step 6
Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C – if you don’t have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.
step 7
Mix the icing sugar, lemon juice and almond essence, adding some water if you need to thin the icing. When the doughnuts have cooled a little, pipe in the jam mixture and glaze them in the icing and sprinkle with the chopped almonds.
