Pulaski's Favorite Pontshki ( Polish Doughnuts)

Ingredients

• 1 (1 ounce)  compressed yeast cake
• 2/3 cup warm milk
• 1 1/3 cups flour
• 2 teaspoons butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon grated fresh lemon rind (optional)
• 1/4 teaspoon mace or 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 2/3 cups warmed flour
• 4-5 egg yolks, well beaten
• 6-8 tablespoons lukewarm milk
• 1/2 cup butter, melted

Directions

1. 1

   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.

2. 2

   Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.

3. 3

   Add the warm flour & egg yolks.

4. 4

   Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.

5. 5

   Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.

6. 6

   Cover& allow to rise about 20 minutes, then mix it lightly again.

7. 7

   Flour a board & take out small portions at a time.

8. 8

   Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.

9. 9

   For filling, use prune jam, marmalade or jelly.

10. 10

    Place filling in center of each dough round, leaving enough space around filling to press down & top round.

11. 11

    Wet edges before doing this.

12. 12

    Close edges tightly but do not spread dough out too large, trim edges again with cutter.

13. 13

    Lay on floured board to rise for about 1 hour or more.

14. 14

    They must be about twice their thickness.

15. 15

    Cover with warm cloth.

16. 16

    FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.