Polish donuts are bursting with heat but irresistible.

Overview

Today I will make a Polish donut that is full of calories but irresistible. It uses simple ingredients and is easy to operate. The sweetness of the finished product is moderate. Dip a little white sugar or icing sugar on the surface and it will be very delicious. If possible, you can also cover it with a layer of chocolate to make it taste even better.

Tags

• baking
• all-purpose flour
• clear water
• egg
• high gluten flour
• milk powder
• unsalted butter
• white sugar
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Make the Polish starter the night before. Add 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast. Stir together until there is no dry powder. Ferment at room temperature (around 25°C) for half an hour, then transfer to the refrigerator for 1 night. The fermented Polish starter will have small bubbles on the surface and many mesh pores in the internal tissue. It will not smell sour and is ready when it has risen to 3-4 times its original size.

   

2. 2 We first put Polish starter, 350 grams of high-gluten flour, 30 grams of milk powder, 30 grams of white sugar, 5 grams of salt, 4 grams of yeast, 120 grams of water, and 1 egg, and put it directly on the chef's machine and start stirring.

   

3. 3 Stir for about 10 minutes until a rough film forms, then add 30 grams of unsalted butter that has been softened at room temperature and continue to stir.

   

4. 4 After stirring for about 15 minutes, you should be able to form a thin glove film.

   

5. 5 Take out the dough, roll it into a ball, wrap it in plastic wrap, and let it ferment at room temperature for about 50-70 minutes until it doubles in size.

   

6. 6 Take out the fermented dough, deflate it, and then roll it into a large sheet 1 cm thick.

   

7. 7 Use a round mold to cut out a round dough, and then cut out a small circle in the middle. (Note: If you don’t have a mold, you can use a bowl or cup)

   

8. 8 Roll out the remaining dough into a round shape and cut it into shapes again.

   

9. 9 Cut out the dough, place it on oil paper, and put it in the oven for secondary fermentation. Oven at 35℃, humidity 80℃, ferment until 1.5 times in size (note: put a bowl of hot water in the oven to help fermentation)

   

10. 10 Prepare a pot of oil and heat it until dense bubbles appear when you put chopsticks in it, and the oil is about the same temperature.

    

11. 11 Turn to low heat, add the fermented dough, and fry until golden brown on both sides.

    

12. 12 Take it out and put it on a cooling rack, control the oil and let it cool.

    

13. 13 After the donuts are completely cool, you can coat them with a layer of granulated sugar or icing sugar.

    

14. 14 Polish donuts, complete O(∩_∩)O

    

15. 15 The heat is overwhelming but irresistible.

    

16. 16 It's full of milky flavor and has a solid texture that gets better and better the more you chew it.