Shisky (Doughnuts)
Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese Eastern European yeast doughnuts have been passed down through generations, and one bite tells you why. Shisky are made from a rich dough of flour, sugar, eggs, shortening, and lukewarm milk with a slug of rum or whiskey mixed in for good measure.
The dough rises twice to develop that airy, pillowy texture before being rolled out, cut into rounds, and left to proof one final time until cloud-light. Then they hit the deep fryer and puff into golden beauties.
Drained, cooled, and showered with powdered sugar. They’re the kind of doughnut that makes bakery versions taste like an afterthought.
Kitchen Tips
- Let the dough rise fully both times; skipping the second rise means denser doughnuts
- The final proof on the board before frying is crucial; they should be very light and puffy before they hit the oil
- Fry in hot fat, not boiling; too high a temperature browns the outside before the inside cooks through
- Drain on brown paper or paper towels and dust with powdered sugar once cool enough to handle
Ingredients
Directions
Cream sugar and shortening, add eggs, one at a time and mix.
Sift flour and salt, add flour all at once, and sprinkle yeast over flour, then add liquor to milk, add milk slowly and beat well.
Let rise in a warm place to double size, punch down and let rise second time to double its size.
Then roll out ⅓ inch thick, cut out with glass or doughnut cutter.
Let rise on board or on clean towel on table until very light, about ½ hour.
Drop into deep hot fat, not boiling, and fry on both sides.
Drain on brown absorbent paper.
When cool, sprinkle with powered or confectioners’ sugar.
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