Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp active dry yeast
- 1/2 cup warm milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Piping bag with a round tip
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, salt, and yeast. Mix well.
2. In a separate bowl, whisk together warm milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
6. Once the dough has doubled in size, punch it down and roll it out to 1/2 inch thickness.
7. Use a round cookie cutter or a glass to cut out circles of dough.
8. Place a small dollop of caramel sauce in the center of each circle.
9. Fold the edges of the dough over the caramel and pinch to seal.
10. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
11. Fry the ponchiki in batches for 2-3 minutes until golden brown.
12. Drain on a paper towel-lined plate.
13. Fill a piping bag with caramel sauce and insert the tip into each ponchiki, squeezing a small amount of caramel inside.
14. Dust with powdered sugar and serve warm.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 ponchiki
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- You can use any type of milk instead of warm milk.
- You can use any type of caramel sauce, homemade or store-bought.
- You can substitute the all-purpose flour with bread flour for a chewier texture.
Variations:
- You can add a pinch of cinnamon or nutmeg to the dough for extra flavor.
- You can use different types of fillings, such as jam, chocolate, or cream cheese.
- You can drizzle extra caramel sauce on top of the ponchiki before serving.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure even cooking.
- Use a candy thermometer to monitor the oil temperature.
- Don't overfill the ponchiki with caramel or they may burst during frying.
- Dust the ponchiki with powdered sugar while they are still warm for better adhesion.
Storage instructions:
Store the ponchiki in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the ponchiki in a preheated oven at 350°F for 5-7 minutes until warm.
Presentation ideas:
Arrange the ponchiki on a platter and dust with powdered sugar. Drizzle extra caramel sauce on top and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, extra caramel sauce.
Pairings:
Coffee, tea, hot chocolate.
Suggested side dishes:
Fresh fruit salad, yogurt parfait.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
- If the ponchiki burst during frying, reduce the amount of filling or seal the edges better.
Food safety advice:
- Make sure the oil is not too hot to prevent burns or fires.
- Use a slotted spoon to remove the ponchiki from the oil to prevent splatters.
Food history:
Ponchiki are a popular Russian pastry that are traditionally filled with jam or sweet cheese. This recipe adds a caramel twist to the classic treat.
Flavor profiles:
Sweet, rich, caramelized.
Serving suggestions:
Serve the ponchiki as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Russian
Taste: Sweet, Buttery, Caramelized, Sugary, Creamy