Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 egg yolks
- 1/2 vanilla bean, seeds scraped
- Oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Stand mixer with dough hook attachment
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
2. In a small saucepan, heat milk until warm (about 110°F). Add melted butter, egg yolks, and vanilla bean seeds. Whisk to combine.
3. With the mixer running on low speed, slowly pour in the milk mixture. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour).
5. Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
6. On a lightly floured surface, roll out the dough to 1/2 inch thickness. Use a 2-inch round cutter to cut out circles of dough.
7. Fry the ponchiki in batches until golden brown on both sides (about 2-3 minutes per side). Use a slotted spoon to transfer to a paper towel-lined plate.
8. Dust with powdered sugar and serve warm.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 6-8 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 24 ponchiki
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Substitutions for ingredients:
- Whole milk can be used instead of 2% milk.
- Instant yeast can be used instead of active dry yeast (use half the amount).
- Vanilla extract can be used instead of vanilla bean (use 1 tsp).
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Fill the ponchiki with jam or pastry cream before frying.
- Dip the ponchiki in chocolate ganache or caramel sauce after frying.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Don't overcrowd the fryer or pot, as this will lower the oil temperature and result in greasy ponchiki.
- Use a slotted spoon to flip the ponchiki in the oil to prevent splatters.
- Dust with powdered sugar while still warm for maximum adhesion.
Storage instructions:
Ponchiki can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place ponchiki in a 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Arrange ponchiki on a platter and dust with powdered sugar. Serve with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chocolate shavings
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fruit salad, yogurt parfait
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is manageable.
- If the ponchiki are not cooking evenly, adjust the temperature of the oil or flip them more frequently.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the ponchiki are cooked all the way through before serving.
- Store leftover ponchiki in an airtight container to prevent contamination.
Food history:
Ponchiki are a traditional Russian pastry that are similar to doughnuts. They are typically served with tea or coffee for breakfast or as a snack.
Flavor profiles:
Sweet, vanilla, fried
Serving suggestions:
Serve warm with a dusting of powdered sugar and a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Russian
Taste: Sweet, Buttery, Vanilla, Fluffy, Creamy, Vanilla-Flavored