QiMeal
Racuchy Drożdżowe
Racuchy Drożdżowe · ready in 1 h 28 min · 4 servings · 521 kcal per serving · medium · 8 ingredients
Classic Polish yeast fritters: soft, puffy, and golden from the pan, with a gentle vanilla aroma and a tender crumb from slow rising.
- Prep
- 20 min
- Cook
- 28 min
- Total
- 1 h 28 min
- Serves
- 4
- kcal
- 521
- Difficulty
- medium
Ingredients · 4 servings
- 230 gWheat flour, sifted
- 200 mlMilk, warmed
- 25 gFresh yeast, crumbled
- 2Egg yolk
- 100 gButter, 40 g softened and 60 g for clarifying
- 1 pkgVanilla sugar
- 50 gSugar, divided, with part finely ground for dusting (to serve)
- 1 pinchSalt
Equipment
stovetop, kitchen scale, measuring jug, mixing bowl, whisk, clean towel, small saucepan, frying pan, tablespoon, spatula, plate, spoon
Instructions
- Mise En Place
Gather and measure all ingredients, then set out a scale, jug, bowl, whisk, towel, saucepan, frying pan, spoon, spatula, and plate. · 5 min
What to look for: All ingredients are measured and the tools are within reach.
- Proof Yeast
Warm the milk to 38°C / 100°F, dissolve the crumbled yeast with 1 pinch sugar, and rest for 10 minutes until foamy. · 10 min
What to look for: The surface looks bubbly and lightly frothy.
- Beat Batter
Combine flour, egg yolk, sugar, vanilla sugar, salt, yeast milk, and 40 g softened butter; beat to a smooth, thick batter. · 8 min
What to look for: The batter is thick, glossy, and falls slowly from the whisk.
- Rise Batter
Cover the bowl with a clean towel and leave in a warm place for 50 minutes, until the batter roughly doubles in volume. · 50 min
What to look for: The batter is airy, risen, and marked with small bubbles.
- Clarify Butter
Melt the remaining 60 g butter gently, skim off the foam, and pour the clear yellow fat into the frying pan, leaving milk solids behind. · 8 min
What to look for: The butter fat is clear and golden with pale solids left in the pan.
- Fry Fritters
Heat clarified butter over medium heat, drop spoonfuls of risen batter without stirring, and fry in batches for 3-4 minutes per side. · 20 min
What to look for: The fritters are puffed, golden brown, and set around the edges.
- Serve Hot
Serve the fritters hot, dusting them with finely ground sugar just before the table so the crisp edges stay light. · 2 min
What to look for: The sugar sits lightly on the hot golden fritters.
Nutrition (per serving)
| kcal | 521 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 64 g |
| of which sugars | 19 g |
| Fat | 25 g |
| of which saturated | 15 g |
| Fibre | 2 g |
| Sodium | 229 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Wheat flour
- All-purpose wheat flour: Use the same weight for the closest traditional texture.
Milk
- Water: The batter will be less rich and less tender, but it will still rise.
Fresh yeast
- Instant yeast: Use about 8 g instant yeast if fresh yeast is unavailable.
Egg yolk
- Whole egg: Use 1 small whole egg; the batter will be a little looser.
Butter
- Sunflower oil: Use for frying if butter is not available; the flavor will be less dairy-rich.
Vanilla sugar
- Sugar: Sweetness remains, but the classic vanilla aroma will be missing.
