Polish-style donuts, extremely high in calories but irresistible.

Prepare the poolish starter the night before by mixing 50g of bread flour, 50g of water, and 0.5g of yeast together until there are no dry flour clumps. Let it ferment at room temperature (around 25°C) for half an hour, then place it in the refrigerator overnight. A properly fermented poolish will have small bubbles on the surface, a network of holes inside, no sour smell, and will have expanded to 3-4 times its original size.

First, we put the Polish starter, 350g of bread flour, 30g of milk powder, 30g of sugar, 5g of salt, 4g of yeast, 120g of water, and 1 egg directly into the stand mixer and start mixing.

First, stir for about 10 minutes until evenly mixed and a rough film forms, then add 30 grams of unsalted butter softened to room temperature and continue stirring.

Stir for about another 15 minutes, and you should be able to get a thin glove-like film.

Take out the dough, shape it into a ball, cover it with plastic wrap, and let it ferment at room temperature for about 50-70 minutes, until it has doubled in size.

Take out the fermented dough, punch down the air, and then roll it into a large thin sheet about 1 centimeter thick.

Use a round mold to cut out one round piece of dough, then cut a small circle in the middle. (Note: If you don't have a mold, you can use a bowl or cup)

Knead the remaining dough into a round shape and roll it thin, then cut out shapes again.

Cut the dough and place it on parchment paper, then put it in the oven for the second fermentation. Set the oven to 35℃ with 80% humidity, and ferment until it is 1.5 times larger (Note: placing a bowl of hot water in the oven helps with fermentation).

Prepare a pot of oil and heat it until when you put in chopsticks, dense small bubbles appear, the oil temperature is about right.

Reduce to low heat, add the fermented dough, and fry until both sides are golden brown.

After taking it out, place it on a cooling rack to drain the oil and let it cool.

After the donuts have completely cooled, you can coat them with a layer of granulated sugar or frosting.

Polish-style doughnuts, done O(∩_∩)O

Full of calories, yet irresistible.

Full of milky aroma, solid in texture, and the more you chew, the more fragrant it becomes.