Polish Donuts

Course : Cakes
Serves: 4
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1 piece yeast cake
1 pint milk -- scalded lukewarm
7 cups flour
4 large egg yolks
1 large egg -- whole
1 cup sugar
1/2 cup shortening -- melted
1 teaspoon vanilla -- (or nutmeg)
1 teaspoon salt
1/2 Medium orange or lemon rind grated
1 pound powdered sugar
1 tablespoon butter or margarine heaping
1 tablespoon cornstarch
1 teaspoon vanilla

Preparation / Directions:

Dissolve yeast in milk; add 2 c flour and mix well; let stand in a warm place for 1/2 hour. Beat egg yolks and egg together and add sugar, shortening, vanilla (or nutmeg), salt, 4 1/2 or 5 c flour and orange rind (or lemon). Add this to yeast mixture. Let rise to double bulk (about 1 hour). When light turn out on floured board. Roll to 1/2 inch thickness. Cut with donut cutter and lay on waxed paper until very light. Fry in deep fat until lightly brown. GLAZE: Mix together and add warm water until the mixture is thick, like cake icing. Then add cream or canned milk until the right consistency to dip doughnuts in. Drain on brown paper.


Nutritional Information:

1827 Calories (kcal); 38g Total Fat; (18% calories from fat); 31g Protein; 339g Carbohydrate; 276mg Cholesterol; 621mg Sodium

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