Grandmas Polish Doughnuts Recipes

GRANDMA'S POLISH DOUGHNUTS

Steps:

• Scald the milk. To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from the heat.
• Add butter to warm milk and stir until melted.
• Allow butter and milk to cool until it is just warm (around 110-115°F). Add yeast and 2 cups flour. Mix well.
• Allow to rest for around 10 minutes to give the yeast time to "proof" or activate. The mix should be starting to bubble.
• Pour flour/milk mix into mixing bowl. Add egg, yolks, sugar, salt and vanilla. Mix well.
• Start adding the rest of the flour, one cup at a time, mixing after each addition, until you have slightly sticky dough. Dump dough onto lightly floured countertop to knead in the last of the flour.
• Depending on the humidity levels, you may not need all the flour called for in the recipe. You want the dough to be soft and elastic, not too stiff. Don't overwork it or you'll develop the gluten too much and your doughnuts will be tougher.
• Grease your bowl and gently coat your dough with oil. Cover and set in a warm place and let rise until double.
• While dough is rising, prep your frying oil. A deep fryer is great if you have one. I use an eight quart heavy bottom pot. I put in enough local, non-hydrogenated lard to fill the pot around 3-4 inches deep.
• When the dough has doubled in size, roll out to about 1/3 inch thick and cut out doughnuts. We used a large glass for the doughnut and an empty decorator sprinkle container for the holes. Let rise until double in size.
• Heat lard to 340-365°F for frying. Drop 3-4 doughnuts into the frying oil, keeping an eye on your frying temp. Cook until brown on one side, flip and brown on the other side.
• Remove doughnuts from frying oil and place to drain on a wire rack sitting oven a paper grocery bag. Dip in glaze or sugar while still warm, if desired.
• For glaze, simply mix all ingredients together.

GRANDMA'S CAKE DOUGHNUTS

Steps:

• Heat about 1 quart oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix sugar, eggs, and 2 tablespoons oil together in a mixing bowl.
• Pour milk, vinegar, and baking soda into a liquid measuring cup; milk will become foamy. Add to sugar mixture; mix well. Mix in flour, baking powder, salt, and nutmeg.
• Drop batter by teaspoonfuls into the hot oil until golden, about 1 minute per side, working in batches. Drain doughnuts on paper towels.

GRANDMA'S POLISH COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

GRANDMA'S OLD-FASHIONED CAKE DONUTS

Steps:

• Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
• Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
• Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.