Served as dessert. Vegetarian dish. Speciality: Easter Brunch Recipes

Polish

1 Cake Yeast

2 cups Milk, scalded and cooled to lukewarm

2 cups sifted All-purpose Flour

4 Egg yolks and 1 whole Egg

1/2 cup Sugar

1/2 teaspoon Vanilla

Grated rind of 1/2 Orange or Lemon

1 teaspoon Salt

1/4 lb. Butter, melted

5 cups sifted All-purpose Flour

Dissolve yeast in lukewarm milk in large bowl. Add 2 cups flour. Let rise in warm place 30 minutes. Beat together eggs, sugar, vanilla, grated rind and salt until light. Add to sponge together with melted butter. Mix in 5 cups flour. Beat with wooden spoon or hand until dough is elastic and leaves sides of bowl. Cover and let rise 1 hour, or until doubled. When light, turn out on floured board. Pat with floured hands to 1/2-inch thickness. Cut with Doughnut cutter and let rise again until light. Fry in deep hot fat and drain on absorbent paper. Dust with confectioners’ or granulated sugar.

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