Kultowe PĄCZKI od SUGARLADY! Zawsze wychodzą!

The doughnuts you know and love. Remember to tag them with #tlustyzsugar! Ingredients: 500g all-purpose flour, type 550 or 650 (the protein content of the flour should be 12-13g per 100g of flour) 10g dry yeast or 30g fresh yeast (with fresh yeast, use the amount already measured from the ingredient list) 7 medium egg yolks 75g sugar 80g softened or melted butter 230g warm milk ❗️❗️(I suggest adding 220g of milk first and checking the consistency of the dough. If it's okay, don't add more; if it's dry, add the remaining 10g of milk. The amount of protein in the flour, the type of flour you use, and the size of the yolks have a significant impact.) ❗️❗️ 2 tablespoons of rubbing alcohol or 1 tablespoon of vinegar 1-2 teaspoons of vanilla paste 0.5 teaspoon of salt Jam with Rose-raspberry: 300g frozen raspberries 300g rosehip jam 0.5 teaspoon agar optional: 2-3 tablespoons dried rose petals Additional: For the icing: juice of 1 lemon and powdered sugar until desired consistency 2-3 liters rapeseed oil Fry the doughnuts for 2.5 minutes on each side at 175°C (350°F). Remember, after kneading, you can cover the dough with plastic wrap and refrigerate overnight for the first rise. In the morning, simply place the bowl of dough on the counter to warm for 30 minutes and continue working with it. You can freeze the doughnut egg whites and use them to make meringue whenever you feel like it. Follow us on Instagram:   / sugar.ladyyy