Polish donuts! (Pączki)

Name: Polish donuts! (Pączki)
Cuisine: Kenyan
Ingredients: 1 1⁄2 cups milk; 2 (1/4 ounce) packages dry active yeast; 1 ⁄2 cup sugar; 1 ⁄2 cup soft butter; 3 egg yolks; 1 whole egg; 1 teaspoon salt; 1 teaspoon vanilla; 1 ⁄2 teaspoon mace or 1⁄2 teaspoon nutmeg; 4 1⁄2 cups flour; plums or your choice jam; oil (for frying); confectioners' sugar

Teddy Kinyanjui @cook_9606715

In Poland, pączki are eaten especially on Fat Thursday (Tłusty Czwartek), the last Thursday prior to Ash Wednesday and the beginning of Lent. The traditional reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, because their consumption was forbidden by Christian fasting practices during the season of Lent.

In Kenya - we made them because they are so delicious!

Teddy Kinyanjui @cook_9606715

In Kenya - we made them because they are so delicious!

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Ingredients

11⁄2 cups milk
2 (1/4 ounce)packages dry active yeast
1⁄2 cup sugar
1⁄2 cup soft butter
3egg yolks
1whole egg
1 teaspoonsalt
1 teaspoonvanilla
1⁄2 teaspoon mace or 1⁄2 teaspoon nutmeg
41⁄2 cups flour
plums or your choice jam
oil (for frying)
confectioners' sugar

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Steps

1

Cold milk and allow to cool to lukewarm, add yeast and stir.
Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
Add flour and yeast-milk gradually, beating well.
2

Cover and let rise in a warm place until doubled in bulk.
Punch down and let rise again.
Roll out dough, on a floured surface, 3/4 inch thick.
3

Cut out 1 1/2 inch circles.
Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
4

Heat oil mixed with 1 tbls water to 375°F.
Fry, turning once.
5

Toss in confectioners powder.
6

Serve hot!