In a small saucepan heat the milk until tiny bubbles appear around the edge; add butter and 1/3rd cup sugar; of heat stir until butter melts.
Pour into a medium mixing bowl and cool to lukewarm (115 degrees); add yeast and stir until dissolved— this takes considerable stirring. Add 1 cup of the flour, the egg yolks. orange rind, lemon rind, orange juice and vanilla; with a wooden spoon beat until blended.
Stir in enough more flour to make a soft dough.
On a lightly floured surface, knead until smooth and elastic -- about 5 minutes.
Place in a greased medium mixing bow; turn to grease top.
Sprinkle lightly with flour.
Cover; let rise in a warm, draft-free place until doubled —about 1 hour.
Punch-down dough; cut into 2 equal portions.
On a prepared pastry cloth with a prepared fabric-covered rolling pin roll out 1 portion of. the dough-so it is 1/2" thick.
With'a round 2 3/4-inch cutter cut out.
Roll and cut the remaining portion as the dough the same way.
With your forefinger, make a 1-inch-long indentation in the center of each round.
Put 1/2 level teaspoon jam in each indentation.
Holding a round in the palm of one hand. with the thumb and forefinger of the other hand lift up edges and pinch together hard so they meet; turn over edge, a little at a time, pinching hard as you do so, to insure a tight seal; with your forefinger held like a knife, firmly press down edge.
The rounds should now be oval shape.
Place‘ sealed greased cookie sheet; cover and let rise in a warm, draft-free place until doubled- about1 hour.
Fry in deep hot oil (375 degrees on a frying thermometer) without touching or crowding).until well browned on bottom
side — about 2 minutes; turn and continue frying until top side is well browned - about 2 minutes more;
Doughnuts should be a dark brown to ensure doneness.
Drain on absorbent paper.
With extra confectioners sugar mashed through a sieve dust doughnuts on all sides.
I am so sorry that I have been quiet the past few months- my father had knee replacement surgery and between him and the kids, life has gotten busy busy busy.
I finally have a chance to breathe (and find my living room floor!) so I’m slowly going through old slides. Today’s quick blog post has me finding old slides from St. John Kanty Church in Buffalo, NY. They were taken by my later mother and the banners were also made by her.
St. John Kanty is also the parish my great grandfather Antoni ended up after he emigrated from that shit-hole part of Germany that was really Poland. I actually need to get over there so I can do some more genealogy research. (Genealogy has become another rabbit hole I’ve gotten sucked into)
Don’t forget that if you can help with a donation to replace the recently damaged Mary statue you can find more information at the St. John Kanty website.
St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986St. John Kanty Church, Buffalo NY circa 1986
Cream egg yolks and eggs with sugar and lemon peel (zest), add the leaven, flour, milk, salt, rum, and mix.
When all ingredients are combined, add gradually melted butter, knead, set aside to rise.
When the dough doubles in bulk, divide into 4 parts. Roll out each part on floured board to 1/3" thickness.
Drain excess liquid from the jam.
Cut rounds with small cookie cutter, place a bit of jam in center, cover with another round, pinch together with fingers, and then cut out again with cookie cutter (even the sides)
Place the doughnuts on flour sprinkled board, leave space between each, cover with a towel and allow to rise.
Put up fat for frying, test fat for temperature with a piece of dough. If dough floats to the top immediately, the fat is correct temperature.
Brush flour off of the leavened doughnuts, place in hot fat, upper part down, the doughnuts should be able to float freely in the fat.
When half the doughnut is browned, turned over and fry.
Removed with a 2-tine fork onto absorbent paper; when drained, place on a platter, sprinkle vanilla sugar.
