Russian Ponchiki Doughnuts

Russian Ponchiki Doughnuts


February 11, 2014

  • Makes: Makes lots.


1 cup farmers’ cheese or ricotta

2-3 Tbsp. sour cream (if the cheese is very dry)

1/3 cup sugar

1 large egg

1 cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

¼ cup raisins or currants (optional)


1extra flour, for rolling canola or other mild vegetable oil, for cooking icing sugar or cinnamon sugar, for dusting

2In a medium bowl, stir together the cheese, sour cream, sugar and egg. Add the flour, baking powder and salt and stir until you have a thick batter. If you like, stir in some raisins or currants.

3Put some flour in a shallow bowl or pie plate. Scoop medium spoonfuls of batter and roll in flour to coat. Heat a couple inches of oil over medium-high heat until hot but not smoking – a crust of bread should sizzle if you dip it in. Gently lower a few ponchiki at a time into the oil – don’t crowd the pot – and cook until golden on the bottom. Flip and cook for a few minutes on the other side, until deep golden. Transfer with a slotted spoon to a paper towel-lined plate.

4Dust with icing sugar or cinnamon sugar while still warm.


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