GRANDMA ROSE SIENKEWICZ’ DOUGHNUTS -- POLSKE PACZKE -- PUNCHKI
2 tsp dry yeast
¼ cup lukewarm water
½ tsp sugar
2 cups scalded milk (2/3 cup dry skim + 1 cup boiling water + 1 cup cold water)
4 large egg yolks + 1 large egg
1 scant teaspoon salt
¼ pound = 1 stick = ½ cup butter
½ teaspoon @ vanilla and orange extract
7 cups of flour, divided into 2 cups for sponge + 5 cups for final dough
Proof 2 teaspoons active dry yeast in ¼ cup lukewarm water + ½ teaspoon sugar. Yeast should dissolve in water and quickly become bubbly.
Prepare 2 cups scalded milk: whisk together 2/3 cup dry skim milk & 1 cup boiling water. Add 1 cup cold tap water. Mixture should be lukewarm.
Mix together yeast, 2 cups flour and lukewarm milk to form a sponge. Cover and let stand in a warm place (75 – 80 degrees) about ½ hour.
Beat until light: 4 large egg yolks plus 1 whole large egg, ½ cup sugar, ½ teaspoon each vanilla and orange extract, 1 scant teaspoon salt. When this mixture is well beaten, add it to the yeast sponge.
Melt and add 1 stick (1/2 cup) butter. Add five cups of flour. Cover and let rise for one hour or until doubled in volume. When dough has risen & is light, pat out to about ½ inch thickness on a floured surface and cut with doughnut cutter. Cover with a towel and allow to rise until light again. Fry, drain, allow to cool and sprinkle with sifted confectioner’s sugar before serving. Makes about 4 dozen doughnut, plus centers.