Polish Doughnuts Recipe

• 1 (0.6 oz) cake compressed fresh Yeast
• 3 tbsp Warm Water (110 °F/45 °C)
• 1 tsp White Sugar
• 3 cups Milk
• ¾ cup Margarine
• 5 Egg Yolks
• ¾ cup White Sugar
• 8 cups All-Purpose Flour
• 8 cups Shortening (for frying)
• ¼ cup White Sugar

• Place yeast in a medium bowl and mash it.
• Add warm water and 1 tsp white sugar. Mix well until the mixture turns colorless. Leave it aside to rise and turn spongy.
• Pour milk in a saucepan and heat well.
• Remove from heat and add margarine. Set aside to cool to lukewarm.
• Beat the egg yolks in a separate bowl until fluffy.
• Add ¾ cup white sugar and mix well.
• Add the cooled milk mixture and beat till foamy.
• Add yeast mixture and stir well.
• Add flour in parts and beat after each addition.
• Thereafter, beat the mixture to form thick and springy dough. Add enough flour to form soft dough as too much addition will result in hard doughnuts.
• Cover the dough and allow it to rise to double its size.
• Divide the dough into small balls.
• Shape each ball into a doughnut.
• Flour waxed paper.
• Place the balls on waxed paper and let hem rise until doubled.
• Place a deep-fryer on fire and heat the shortening to 375 °F (190 °C).
• Fry the doughnuts till they turn brown on both sides.
• Remove and roll them into ¼ white sugar. Cool them.
• Serve cooled.