Polish doughnuts (Pączki)

Ingredients

• Yeast — 10 g
• Caster Sugar — 1 tsp
• Flour — 1 tbsp
• Milk — 125 ml
• Egg Yolks — 7 pcs
• Sugar — 15 g
• Caster Sugar — 10 g
• Vanilla Extract — 1 tsp
• Flour — 500 g
• Double Cream — 200 ml
• Butter — 15 g
• Jam — 125 ml
• Ground Almonds — 10 g
• Oil
• Icing Sugar — 75 g
• Lemon
• Almond Essence
• Almonds — 50 g

Steps

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.
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.
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).
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.
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.
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.