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|12-22-2008, 11:30 AM||#1|
Ponczki (Polish Raisin-Orange doughnuts)
Gluten Free Ponczki
These are Polish yeast doughnuts laden with raisins and a scoop of orange zest for a memorable taste sensation.
8.50 grams (0.3 grams) fresh yeast
1 cup milk
1/4 cup raisins
1/4 cup warm water
2 egg yolks
1/4 cup sugar
1/8th cup butter, melted
1/2 tsp vanilla extract
1/4 cup orange zest (1/2 teaspoon orange extract OR 1 teaspoon lemon juice for 1 tbs orange zest)
1/2 tsp salt
3 cups all purpose flour
3 tsp guar or xanthan gum
1 quart vegetable oil for frying
* 1 (0.6 ounce) cake compressed fresh yeast
* 2 cups milk
* 1/2 cup raisins, finely chopped
* 1/2 cup warm water
* 4 egg yolks
* 1 egg
* 1/2 cup white sugar
* 1/4 cup butter, melted
* 1/2 teaspoon vanilla extract
* 1/2 cup orange zest
* 1 teaspoon salt
* 6 cups all-purpose flour
* 6 tsp guar or xanthan gum
* 2 quarts vegetable oil for frying
# In a large bowl, dissolve yeast in lukewarm, scalded milk. Add 2 cups flour. Stir well, and allow to rest 1 hour in a warm place. Warm the milk in a small saucepan until it bubbles, then remove from heat and let cool until lukewarm.
# Soften chopped raisins in warm water for 30 minutes.
# Beat egg, egg yolks, sugar, vanilla, melted butter or margarine, salt, and orange rind. Add to yeast sponge. Stir in raisins. Stir in egg mixture. Blend well. Add remaining flour. Mix well, forming smooth ball. Dough will be somewhat soft, but not "batter-like." Cover dough, and allow to rise until fully doubled. Punch down, let rise until double again.
# Roll dough into 1/2 inch balls, set aside to rise until doubled in bulk. In a deep-fryer, heat oil to 375 degrees F (190 degrees C).
# Drop 2 or 3 at a time into hot fat, turn when deep golden brown. If removed too soon, dough will be undone inside. When done drain briefly and dust with confectioners' sugar before serving.
Original GLUTEN recipe found at http://recipes.variousstuff.net/recipes/Ponczki.html
I found this via a discussion where a lady asked what the recipe was, and then I looked on Google for it and converted it just today. I used the 6/2/1 flour blend and found when rolling it out on a wet day like today, it took 1 more cup of flour to get it rolled and cut out using a biscuit cutter. We rolled it in cinnamon and sugar. YUM!