Ponchiki: Russian donut holes

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Ponchiki are light, soft donuts which are made with farmer’s cheese (or ricotta), and very little flour.

The outside is crispy and delicious and the interior is soft and billowy. My friend said they tasted like mini beignets.

Betcha can’t eat just one! 🙂

Ponchiki

(Recipe adapted from Olga’s Flavor Factory – one of the best resources I’ve found for Russian food. I’ve bookmarked several recipes of hers to try!)

  • 2 cups Ricotta cheese
  • 3 Eggs
  • 3/4 cup Sugar
  • 1 1/2 cups All-purpose Flour
  • 1 tsp Baking Soda
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • Oil, for deep frying
  • Powdered sugar, to sprinkle on top

Mix the cheese, eggs, sugar, flour, baking soda, vanilla and salt in a standing mixer or by hand. Make sure there are no lumps.

Heat the oil in a frying pan, to a temperature of about 375 deg F.

Use an ice cream scoop or a spoon to fry small balls of the dough. Use a slotted spoon to remove them from the oil when they are done and transfer to a paper napkin-lined plate.

Serve sprinkled with powdered sugar, or with jam.

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