Ponchik (cream-filled doughnuts)

Ponchik is a vanilla-cream-filled yeasted doughnut, a street sweet of Yerevan; a relative of Russian-Polish pączki, but in Armenia it's almost always filled with cream.

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Method

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1. For the cream, beat the egg yolks with the sugar, starch and a little milk until smooth. Bring the remaining milk to a boil, pour it in, then return everything to the pot and cook, stirring, until thick. Stir in the vanilla sugar, and cool covered with plastic wrap.
2. Dissolve the yeast and a spoonful of sugar in the lukewarm milk, then knead with the flour, remaining sugar, salt, egg yolks and melted butter into a soft dough for 10 minutes. Cover and let rise for 1 hour. ⏱ Timer: 10 min
3. Roll the dough 1.5 cm thick, cut out rounds with a 7 cm cutter, and let rise, covered, on a floured board for 20 minutes. ⏱ Timer: 20 min
4. Heat the oil to 170 °C, and fry the doughnuts for 1.5-2 minutes per side until golden. Drain on paper towels. ⏱ Timer: 1.5 min
5. Transfer the cooled cream to a piping bag, and pipe it into the doughnuts through the side with a thin tip.
6. Dust with icing sugar and serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Check the oil temperature with a thermometer: too hot burns the outside while leaving the inside raw.
• Best fresh, the same day.

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