PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)

Steps:

• Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
• Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
• Add the warm flour & egg yolks.
• Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
• Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
• Cover& allow to rise about 20 minutes, then mix it lightly again.
• Flour a board & take out small portions at a time.
• Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
• For filling, use prune jam, marmalade or jelly.
• Place filling in center of each dough round, leaving enough space around filling to press down & top round.
• Wet edges before doing this.
• Close edges tightly but do not spread dough out too large, trim edges again with cutter.
• Lay on floured board to rise for about 1 hour or more.
• They must be about twice their thickness.
• Cover with warm cloth.
• FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.