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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

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| 1. 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. | 2. Soften chopped raisins in warm water for 30 minutes. | 3. 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 4 cups 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. | 4. 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). | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	cake	compressed	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
raisin	1/2	cup	chopped	249.15	65.604	2.7968	0.3795
water	1/2	cup		0.0	0.0	0.0	0.0
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg	1			71.5	0.36	6.28	4.755
white sugar	1/2	cup		387.0	99.98	0.0	0.0
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
orange zest	1/2	cup		46.56	12.0	0.72	0.096
salt	1	teaspoon		-	-	-	-
purpose flour	6	cups		-	-	-	-
vegetable oil	2	quarts		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.