Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Mixing bowls
- Whisk
- Cookie scoop or spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the melted butter, vegetable oil, eggs, buttermilk, vanilla extract, and red food coloring.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Use a cookie scoop or spoon to drop the dough into the hot oil, making sure not to overcrowd the pot.
7. Fry the ponchiki for 2-3 minutes or until golden brown, flipping them halfway through.
8. Use a slotted spoon to remove the ponchiki from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Dust the ponchiki with powdered sugar before serving.
Time:
Preparation time: 10 minutes
Refrigeration time: 30 minutes
Cooking time: 6-8 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 20-24 ponchiki
Nutritional information:
Calories per serving: 160
Total fat: 8g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 200mg
Total carbohydrates: 20g
Dietary fiber: 0g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with whole milk or almond milk.
- Red food coloring can be substituted with beet juice or natural food coloring.
Variations:
- Add chocolate chips or chopped nuts to the dough for added texture.
- Replace the powdered sugar with a cream cheese glaze for a tangy twist.
- Use different food coloring to match the theme of your party or event.
Tips and tricks:
- Do not overmix the dough as it can result in tough ponchiki.
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a cookie scoop or spoon to ensure that the ponchiki are of equal size.
- Dust the ponchiki with powdered sugar while they are still warm to ensure that it sticks to the surface.
Storage instructions:
Store the ponchiki in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the ponchiki in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the ponchiki on a platter and dust them with powdered sugar. Serve with a side of fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the ponchiki are too dense, try adding more buttermilk to the dough.
- If the ponchiki are too oily, make sure the oil is at the correct temperature before frying.
- If the ponchiki are too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Use a candy thermometer to ensure that the oil is at the correct temperature before frying.
- Do not overcrowd the pot with ponchiki as it can cause the oil to splatter.
- Use caution when handling hot oil.
Food history:
Ponchiki are a traditional Russian dessert that is similar to doughnuts. They are typically made with yeast and are filled with jam or sweetened condensed milk.
Flavor profiles:
Red velvet ponchiki have a sweet and slightly tangy flavor with a hint of cocoa.
Serving suggestions:
Serve the ponchiki as a dessert or as a sweet breakfast treat.
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Region: Russian