Donut Holes (Ponchiki)
User Reviews
5
Donut Holes (Ponchiki)
Description
Donut Holes (Ponchiki) are created by mixing flour, baking powder, salt, eggs, sugar, vanilla, and a sizeable amount of farmer cheese to form a thick, sticky batter. The dough is scooped in small amounts and dropped into hot oil heated to about 350b0F. Frying for 3-4 minutes while turning ensures an even golden brown crust while the inside remains tender and cooked through. Once removed from the oil, the donut holes are drained on paper towels and dusted liberally with powdered sugar.
The cheese in the dough gives these a distinctive texture and slight tang compared to regular donut holes. They should be served fresh for the best combination of crispness outside and softness inside.
Maintaining the oil temperature is important: too hot will burn the outside, too cool leads to greasy dough. The recipes suggest using a small ice cream scoop or two teaspoons to portion the dough evenly for consistent frying.
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg large
- 4 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 cups farmer cheese
- vegetable oil or extra light olive oil, to fry
- powdered sugar to dust
Instructions
- In a small bowl, stir together 1/2 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
- In a medium bowl, using an electric hand mixer, beat 1 egg for 20 seconds on high speed then add sugar and vanilla and continue beating 1 min. Add 2 cups cheese and beat on low just until well blended (20 seconds). Stir in flour mixture with a spatula just until well blended. Dough will be thick and sticky.
- Heat 1 1/2 inches of oil in a medium sauce pan over medium heat. Once oil is hot (360˚F), using a small ice cream scoop (*see notes below), scoop a flat scoop and plunk it out into the hot oil. Add balls one at a time just one after the other and fry over medium heat until golden brown on all sides (3-4 minutes total), turning the donuts halfway through if they don't roll over on their own. Don’t overcrowd the pan or the oil will lose heat. You want to keep it about 350˚F while cooking.
- Remove donuts to a paper towel lined plate. Dust with powdered sugar and serve.
Notes
- Use a thermometer to keep oil around 350b0F to prevent burning or greasy donuts.
- If you lack a small ice cream scoop, two teaspoons can be used to portion and drop dough into oil.
- Turn donut holes halfway during frying for even golden color.
- Drain cooked donut holes on paper towels before dusting with powdered sugar to remove excess oil.
User Reviews
Overall Rating
5
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