Pontshki (Polish Doughnuts)

Ingredients:

30g cake of compressed yeast
160ml warm milk
160g plain flour
2 tbsp butter, softened
120g powdered sugar
1 tsp freshly-grated lemon zest
1/4 tsp ground mace
1/4 tsp salt
320g warmed flour
5 egg yolks, well beaten
6–8 tbsp lukewarm water
100g butter, melted and cooled
prune jam, marmalade or fruit jam, for filling
icing sugar, for dusting

Method:

Crumble the compressed yeast cake into the warm milk. Blend in the 160g plain flour, cover with a clean cloth and set aside to raise in a warm place for about 22 minutes.

Stir together the butter, lemon zest, sugar, mace and salt. Add the warm flour and work in the egg yolks. Now add the risen yeast sponge and mix to combine. Add just enough warm milk to form a dough that's about the same consistency as bread dough.

Add the melted butter and beat the ingredients thoroughly for about 12 minutes, or until bubbles appear on the surface of the dough.

Cover with a cloth and set aside in a warm place to raise for 20 minutes. Knock the dough back and mix lightly once more.

Flour a work surface and taking small portions of the dough at a time roll into rounds about 5cm in diameter and 8mm thick.

Take a little of the jam or marmalade and use to fill the centre of each round. To do this place the jam in the centre. Wet the edges of the dough then bring the edges together to seal the jam in the centre.

Pinch the edges sealed and pat the doughnut down then roll out lightly (do not press too flat).

Transfer to a floured board as you prepare the remaining doughnuts. Once they are all made, cover with a warm cloth then set aside to rise for about 80 minutes, or until doubled in thickness.

Heat oil in a deep fryer to about 180°C. When the oil is hot, drop in the doughnuts, a few at a time, and fry until golden brown on both sides (about 6 minutes).

Drain on kitchen paper, arrange on a serving plate, dust thickly with icing sugar and serve whilst still warm.