Street Food
Ponchik (Armenian Fried Doughnuts)
Ingredients
- - 350g (2 3/4 cups) plain flour
- - 7g (2 1/4 tsp) instant yeast
- - 2 tbsp sugar
- - 1/4 tsp salt
- - 1 egg
- - 150ml (2/3 cup) warm milk
- - 30g (2 tbsp) butter, softened
- - Sunflower oil, for deep frying
- - 200g (2/3 cup) condensed milk or thick custard, for filling
- - Icing sugar, for dusting
Method
- Dissolve yeast and sugar in warm milk; let stand 10 minutes until foamy.
- Combine flour, salt, egg, softened butter and the yeast mixture into a soft dough; knead 8-10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour until doubled.
- Divide the dough into small, roughly golf ball-sized pieces and shape into smooth rounds.
- Cover and let rest a further 20 minutes.
- Heat sunflower oil in a deep pot to 170-180C (340-355F).
- Fry the dough balls in batches for 2-3 minutes, turning occasionally, until deep golden all over.
- Drain on paper towels and let cool slightly.
- Once cool enough to handle, use a piping bag fitted with a narrow nozzle to inject condensed milk or custard into the centre of each doughnut. 10Dust generously with icing sugar before serving warm.
Introduction: Ponchik are soft, deep-fried doughnuts, generously filled with condensed milk, custard or jam, sold hot from street carts and bakery windows across Armenian towns and cities.
Cultural Background: Ponchik are soft, deep-fried doughnuts, generously filled with condensed milk, custard or jam, sold hot from street carts and bakery windows across Armenian towns and cities. Introduced during the Soviet era and fully adopted into Armenian street food culture, they remain an enduringly popular treat, especially among children, and are usually eaten fresh and still warm.
Tips: Keep the oil temperature steady around 170-180C — too hot and the outside burns before the inside cooks; too cool and the doughnuts absorb excess oil. Let the doughnuts cool slightly before filling so the hot filling doesn’t seep straight back out.
Variations: Fill with apricot or rose hip jam for a fruitier, less rich version. Roll the freshly fried doughnuts in cinnamon sugar instead of icing sugar for a different finish.
Storage: Best eaten fresh the day they’re made; keep in an airtight container at room temperature for up to 1 day.
Reheating: Warm briefly in a low oven (150C/300F) for 3-4 minutes to refresh; avoid microwaving as it makes the dough tough.
Nutrition: Per doughnut (of 12): approx. 210 kcal, 4g protein, 8g fat, 30g carbohydrates, 1g fibre.
FAQs:
Q: Can ponchik be baked instead of fried? A: Traditional ponchik are deep-fried for their characteristic soft, slightly crisp exterior; baking will give a bread-like result rather than the classic doughnut texture. Q: What’s the most common filling? A: Condensed milk is the most classic and widely loved filling, though custard and fruit jams are also common.
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