Ponchiki – Russian Donuts – Творожные Пончики

Ponchiki are a walk down memory lane for me. My Mom used to make them quite often when I was a little girl. I just happened to have some farmer’s cheese in my refrigerator and this was the perfect recipe to use it in. Sergi and I couldn’t stop eating them. They turned out even better than I remembered. Golden and crunchy on the outside and fluffy and tender on the inside, these Ponchiki are absolutely perfect.

I actually avoid frying as much as I can. Not only because of the health issues, but because I just hate messing with frying. However, this recipe is absolutely worth it. It only takes about 20 minutes total for the whole process, from mixing the batter to gazing at the puffy, golden Ponchiki lying in a delicious jumble on a plate. You won’t be gazing at them for long though, because you won’t be able to resist taking a bite.

Serves: about 50 ponchiki

Ingredients

• 2 cups farmer's cheese
• 3 eggs
• ¾ cup sugar
• 2 teaspoons vanilla
• ½ teaspoon salt
• 1½ cups flour
• 1 teaspoon baking soda
• 2 quarts oil, for frying the donuts
• powdered sugar, to sprinkle on top of the donuts

Instructions

Pour the oil into a heavy bottomed pot. Heat the oil to 375 degrees Fahrenheit.
Meanwhile, mix the farmer's cheese, eggs, sugar, vanilla and salt in a standing mixer, using a hand mixer or mixing it by hand.
Combine the flour and baking soda in a medium bowl and mix to combine. Add the flour mixture to the batter and mix to combine.
Using two teaspoons, take a small scoop of batter in one spoon and use the other spoon to scrape it off the spoon and into the oil. Cook the Ponchiki until they are golden brown on both sides. Make sure the oil is about 350 after you add the batter to the hot oil. If the oil drops in temperature too much, the Ponchiki will soak up too much oil and will be greasy, if the temperature is too high, the Ponchiki will brown too quickly on the outside and won't be cooked through on the inside. Take out the Ponchiki and let them drain on a paper towel or paper bag. Keep frying the Ponchiki in batches until you have fried all the batter. Sprinkle the Ponchiki with powdered sugar.

Source:

http://www.olgasflavorfactory.com/sweets/desserts/ponchiki-russian-donuts/