Ponchiki (Russian Ring Donuts)

🧂 Ingredients

• 400 g All-purpose flour(Plus extra for dusting the work surface.)
• 10 g Active dry yeast(Or instant yeast, adjust according to package directions.)
• 200 ml Whole milk(Lukewarm, around 105-115°F (40-46°C).)
• 2 Large eggs(Room temperature.)
• 1 tablespoon Granulated sugar(For activating the yeast.)
• 0.5 teaspoon Salt
• approx. 1 liter Vegetable oil(For frying. A neutral oil like canola or sunflower is recommended.)
• for dusting Powdered sugar(Generous amount for coating.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center. Pour in the foamy yeast mixture and the lightly beaten eggs. Mix with a spoon or spatula until a shaggy dough forms.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If it's too sticky, add a little more flour, one tablespoon at a time. Alternatively, use a stand mixer with a dough hook attachment and knead for 6-8 minutes on medium-low speed.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl with oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1.5 hours
5. 5

   Shape the ponchiki: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch (1.25 cm) thickness. Using a donut cutter or two different-sized round cutters (a larger one for the outer ring and a smaller one for the hole), cut out the donut shapes. Re-roll scraps gently and cut more shapes until all dough is used.

   ⏱️ 15 minutes
6. 6

   Second rise (optional but recommended): Place the cut ponchiki on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap and let them rest for another 20-30 minutes while you prepare for frying. This helps them become even lighter.

   ⏱️ 30 minutes
7. 7

   Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 3-4 inches (7.5-10 cm) of vegetable oil over medium heat. The oil should reach a temperature of 350-360°F (175-180°C). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of dough dropped into the oil should sizzle immediately and float to the surface, turning golden brown in about 1-2 minutes.

   ⏱️ 10 minutes
8. 8

   Fry the ponchiki: Carefully lower 3-4 ponchiki at a time into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature. Fry for 2-3 minutes per side, until they are golden brown and puffed up. They should float to the surface.

   ⏱️ 10-15 minutes
9. 9

   Drain and dust: Remove the fried ponchiki from the oil with the slotted spoon, letting excess oil drip back into the pot. Place them on a wire rack set over paper towels to drain further. While still warm, generously dust them with powdered sugar.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ponchiki are best enjoyed fresh, ideally within a few hours of frying.
• ✓For a richer dough, you can add 1-2 tablespoons of melted butter to the dough mixture.
• ✓If you prefer not to make rings, you can fry small balls of dough (pyshki) instead.
• ✓St. Petersburg is particularly famous for its ponchiki (often called pyshki there).
• ✓Serve with a side of jam, condensed milk, or sour cream for dipping.

🔄 Variations

• Fillings: Once cooled slightly, inject with jam, custard, or whipped cream.
• Glaze: Instead of powdered sugar, dip in a simple sugar glaze or chocolate glaze.
• Spices: Add a pinch of cinnamon or cardamom to the dough for extra flavor.

🥗 Nutrition

Per serving