Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 egg yolks
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, salt, and yeast.
2. In another bowl, whisk together the warm milk, melted butter, egg yolks, coconut cream, 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 it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Pinch off small pieces of dough and roll them into balls about the size of a golf ball.
8. Fry the dough balls in batches for 2-3 minutes or until golden brown, turning occasionally with a slotted spoon or spider strainer.
9. Remove the ponchiki from the oil and drain on paper towels.
10. Dust the ponchiki with powdered sugar while still warm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 ponchiki
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 19g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be used instead of coconut cream.
- Instant yeast can be used instead of active dry yeast.
Variations:
- Add shredded coconut to the dough for extra coconut flavor.
- Fill the ponchiki with jam or Nutella before frying.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure even cooking.
- Don't overcrowd the pot when frying to prevent the temperature from dropping too much.
- Use a slotted spoon or spider strainer to remove the ponchiki from the oil to prevent them from breaking apart.
Storage instructions:
Store the ponchiki in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the ponchiki in a 350°F oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the ponchiki on a platter and dust with powdered sugar. Serve with fresh berries on the side.
Garnishes:
Sprinkle shredded coconut or chopped nuts on top of the powdered sugar.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add a little more milk or coconut cream.
- If the dough is too sticky, add a little more flour.
- If the ponchiki are not cooking evenly, adjust the temperature of the oil.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the ponchiki are cooked all the way through before serving.
Food history:
Ponchiki are a traditional Russian pastry that are typically filled with jam or custard. This version is flavored with coconut cream for a tropical twist.
Flavor profiles:
Sweet, coconutty, and slightly yeasty.
Serving suggestions:
Serve the ponchiki as a sweet treat for breakfast or as a dessert after dinner.
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Region: Russian