How to make donuts in Poland

• 

  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

  Let’s first combine 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. Just put it on the mixer and start mixing.

• 

  3

  Stir for about 10 minutes, stir evenly to form a rough film, then add in room temperature to softenMake 30 grams of unsalted butter evenly and continue to stir.

• 

  4

  Stir for another 15 minutes or so, and you should be able to form a thin glove film.

• 

  5

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

• 

  6

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

• 

  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

  Knead the remaining dough into a round shape, roll it out thinly, and cut out the shape again.

• 

  9

  Place the cut dough 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

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

• 

  11

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

• 

  12

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

• 

  13

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

• 

  14

  Poland grows donuts and completes O(∩_∩)O

• 

  15

  The heat is overwhelming but irresistible.

• 

  16

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

Tips

1. Each brand of flour has different water absorption. You can add it as appropriate according to the water absorption of the flour.
2.It is best to wait until the donuts are cool before coating them with white sugar. The sugar will easily melt when they are hot.