Polish name: Pączki Also known as: Polish donuts/doughnuts
The warm ones disappear the quickest, although they're still delicious on the next day.
Blend the yeast with 1 tablespoon of sugar, a cup of flour and half a cup of milk. Set aside in a warm place for an hour.
When yeast raises, add egg yolks with egg and sugar, the rest of the flour - together with milk, lemon juice & zest, alcohol, grated vanilla and a pinch of salt.
Knead the dough until it becomes shiny is no longer sticky. Add melted and chilled butter, knead again and set aside in a warm place again for an hour or so.
Grab a spoonful of dough (around 40g / 1.4oz) and form small discs by hand (it's easier if you grease your hands beforehand). Place 1/2 teaspoon of marmalade in the middle of a disc and close the dough together.
Place each doughnut onto floured worktop (with the seam facing down). Keep some space between them. Once you're done, cover pączki with a cloth.
Once they're risen, start heating up the fat in a large pot. Test the temperature with a small piece of raw dough. If it browns immediately, that means we can start frying.
Submerge a few doughnuts into the fat, make sure they don't stick to each other. Cover with the lid and fry on a medium heat until golden. Turn the sides and repeat the process - this time without the lid. Once pączki are fried, rest them on a paper towel.
Blend icing sugar with water and lemon juice. Cover each pączek with icing, sprinkle with candied orange peel.