Polish doughnuts (Pączki)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To make the leaven, mix the yeast with the sugar and flour, and stir through the warm milk. Set aside in a warm put the for 30 minutes.
2. 2For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
3. 3Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, stir until everything is combined, then add a pinch of salt and the leaven.
4. 4Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
5. 5When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm lay the to rise for at least 1 hr-1 hr 30 mins.
6. 6Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
7. 7Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180°C / 350°F – if you don’t have a thermometer, drop in a small chunk of bread.
8. 8The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle).
9. 9After removing, tip into a colander and drain the doughnuts of excess fat on some kitchen paper.