Russian Ponchiki Doughnuts

Russian Ponchiki Doughnuts

AuthorJulie

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

1

In 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.

2

Put 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.

3

Dust with icing sugar or cinnamon sugar while still warm.

Category,

Ingredients

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

Directions

1

In 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.

2

Put 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.

3

Dust with icing sugar or cinnamon sugar while still warm.

Russian Ponchiki Doughnuts
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.