Polish Doughnuts

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A yeast doughnut coated with sugar.



Step: 1

Scald milk with butter. Cool to lukewarm or room temperature.

Step: 2

Crumble yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy.

Step: 3

Whisk egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the cooled scalded milk mixture, and beat until foamy. Mix in yeast mixture. Add flour gradually, beating after each addition. Beat until thick and springy. Add flour only as needed to make a soft dough; too much will make the doughnuts tough. Cover, and let rise until doubled, about 2 hours.

Step: 4

Turn dough onto a lightly floured surface. Divide into 3 pieces, keeping dough covered while you work. Divide each piece of dough into 12, and shape dough into small balls. Let rise on floured waxed paper until doubled, about 30 minutes.

Step: 5

In a deep-fryer, heat shortening to 375 degrees F (190 degrees C). Working in batches of 2-4 doughnuts, fry until brown, about 2 minutes per side. Drain on paper towels and roll in sugar.


Per Serving: 218 calories; protein 4g; carbohydrates 28g; fat 10g; cholesterol 40.2mg; sodium 37.4mg.

Eat best breakfast to continue the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to take on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feel full longer, and not want likely grab a snack out of the street food before break .

Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the milk or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.

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