Pulaski'S Favorite Pontshki ( Polish Doughnuts)

Name: Pulaski'S Favorite Pontshki ( Polish Doughnuts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 ounce) compressed yeast cake; 2/3 cup warm milk; 1 1/3 cups flour; 2 teaspoons butter, softened; 3/4 cup powdered sugar; 1 teaspoon grated fresh lemon rind (optional); 1/4 teaspoon mace or 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 2 2/3 cups warmed flour; 4 -5 egg yolks, well beaten; 6 -8 tablespoons lukewarm milk; 1/2 cup butter, melted

Servings: persons

1 (1 ounce) compressed yeast cake
2/3 cup warm milk
1 1/3 cups flour
2 teaspoons butter, softened
3/4 cup powdered sugar
1 teaspoon grated fresh lemon rind (optional)
1/4 teaspoon mace or 1/2 teaspoon nutmeg
1/4 teaspoon salt
2 2/3 cups warmed flour
4 -5 egg yolks, well beaten
6 -8 tablespoons lukewarm milk
1/2 cup butter, melted

1
Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
2
Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
3
Add the warm flour & egg yolks.
4
Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
5
Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
6
Cover& allow to rise about 20 minutes, then mix it lightly again.
7
Flour a board & take out small portions at a time.
8
Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
9
For filling, use prune jam, marmalade or jelly.
10
Place filling in center of each dough round, leaving enough space around filling to press down & top round.
11
Wet edges before doing this.
12
Close edges tightly but do not spread dough out too large, trim edges again with cutter.
13
Lay on floured board to rise for about 1 hour or more.
14
They must be about twice their thickness.
15
Cover with warm cloth.
16
FRY in deep hot fat (360-370u00b0F )& when golden brown on both sides, drain & sprinkle with powdered sugar.

1005

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1 ounce) compressed yeast cake, 2/3 cup warm milk, 1 1/3 cups flour, 2 teaspoons butter, softened, and more.

Yes, Pulaski'S Favorite Pontshki ( Polish Doughnuts) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!