Warsaw Donuts
by Editorial Staff
The peculiarity of Warsaw donuts is that their dough is prepared on the very yolks with the addition of sour cream, which gives the dessert a pleasant sour cream sourness.
Ingredients
- flour 500 g
- milk 0.33 cups
- yolk 8 pcs.
- cream 0.25 l
- yeast 60 g
- sugar 90 g
- vanilla to taste
- butter 150 g
- powdered sugar to taste
- alcohol 1 glass
- salt 0.3 teaspoon
Directions
- For the dough, crumble baker’s yeast (fresh, pressed) into a deep bowl, mix with 1 teaspoon. sugar, pour in the milk. Pouring flour (200 g) in small portions, knead a light dough. Cover the bowl with cling film and leave at room temperature for 1.5 hours. The dough should double in volume.
- Toss the remaining flour with the sugar and vanilla sugar. Mix with dough. Add yolks, sour cream (15–20% fat), softened butter, and cognac. Knead a soft, elastic, rather sticky dough. Cover it with a damp towel and let sit for 1.5 hours.
- Crumple the dough and roll it into a layer about 1 cm thick, cut into circles. Use a round notch or a wide, sharp-edged glass. Cover the items on the work surface with a damp cloth and leave to rise for 30 minutes.
- Heat the sunflower oil in a deep skillet. Place donuts one at a time in boiling oil, let it boil again, and reduce heat to medium. Fry the donuts until golden brown on both sides.
- Place the finished donuts on a plate lined with paper towels. When the excess oil has been absorbed, sprinkle the donuts with powdered sugar.
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