Warsaw Doughnuts

For the Warsaw doughnuts, make a dampfl from yeast, flour, sugar and milk, let rise for 15 minutes.

Mix yolks with sugar until creamy, add flour, whipped cream, sifted vanilla, melted lukewarm butter, salt and ethyl alcohol. Work the dough well with your hands until small bubbles appear on the surface.

If it separates easily from hands and bowl, it is successful. It should be shiny and elastic and not too firm.

For the filling, slightly warm well drained rose jam with ground almonds and mix well.

Divide the dough into 40 g portions, form small discs by hand, put 1/2 tsp of filling in the middle, press together, form a ball and place it on a floured cloth with the compressed side down. Cover the finished doughnuts with a clean cloth and let them rise in a warm place for an hour.

When they have doubled in size, carefully dust off the flour with a brush or feather and bake them gradually in strongly heated lard in a shallow and wide casserole, covered, without touching each other. They should be able to float freely, so use plenty of lard.

Once the doughnuts are brown on the bottom, carefully turn them over and fry on the other side – not with the lid closed.

Drain the finished doughnuts well on a sieve or kitchen roll and dust with enough powdered sugar while they are still warm.

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