This sweet treat never gets old : cream filled donuts / ponchiki . If you are going to treat yourself with those ponchik calories, make sure it’s worth it , and the only way to do that is making sure those are homemade cream filled donuts calories. Treats that are fried in clean oil ( not used, reused 100 times) ,with good quality ingredients ,made with love and big appetite
For the dough
1 cup of warm milk ( I used 2% fat )
1/2 cup warm water
1 large egg , at room temperature
2 tbs vegetable oil
1 tsp salt
2 tbs sugar
1 tsp vanilla extract
1 1/2 tsp instant dry yeast (if using active dry yeast,activate in warm water before adding)
3 1/2 – 4 cups of all purpose flour
For custard filling
1 cup of milk ( I use full fat)
1 large egg ,at room temperature
1/2 cup granulated white sugar
2 tbs flour
1 1/2 tbs corn flour ( same as cornstarch)
1 tsp vanilla extract
1/2 tbs liqueur or cognac (optional)
You will also need oil for frying
Confectioners sugar for dusting
Cream Filled Donuts
This sweet treat never gets old : cream filled donuts / ponchiki in Russian. If you are going to treat yourself with those ponchik calories, make sure it’s worth it , and the only way to do that is making sure those are homemade cream filled donuts calories. Treats that are fried in clean oil ( not used, reused 100 times) ,with good quality ingredients ,made with love and big appetite
Didn’t take me too long to test the recipe , got it from the first time, kids loved it , I loved the taste and dough texture so the recipe for cream filled donuts was done within a day : fast and painless
Hope you enjoy it as much as we did!
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Ingredients
For the dough
1 cup of warm milk ( I used 2% fat )
1/2 cup warm water
1 large egg , at room temperature
2 tbs vegetable oil
1 tsp salt
2 tbs sugar
1 tsp vanilla extract
1 1/2 tsp instant dry yeast (if using active dry yeast,activate in warm water before adding)
3 1/2 – 4 cups of all purpose flour
For custard filling
1 cup of milk ( I use full fat)
1 large egg ,at room temperature
1/2 cup granulated white sugar
2 tbs flour
1 1/2 tbs corn flour ( same as cornstarch)
1 tsp vanilla extract
1/2 tbs liqueur or cognac (optional)
You will also need oil for frying
Confectioners sugar for dusting
Directions
Making the dough
In a mixing combine all the liquid ingredients and mix
Add the 2 cups of flour and mix with a wooden spoon
Slowly add the remaining flour while mixing with mixer,allowing the dough to absorb it
Knead until elastic and smooth dough is formed
Transfer onto lightly floured work surface and knead 1-2 minutes
Place the dough into a large greased bowl, cover with plastic and allow to rest – double in size
While the dough is rising prepare the custard filling
In a saucepan heat the milk until bubbles are formed,DO NOT boil
Using a whisker ,mix the egg, sugar and sift in the flour and cornstarch
Slowly add the hot milk to the egg mixture and stir to combine
Then pour that mixture back to saucepan to cook over medium heat, until it thickens
Be sure to mix it while cooking ( use a whisker for better results)
Remove from the heat and continue mixing until it’s smooth and creamy
Add vanilla and cognac if desired
Set aside to cool down , covered with a plastic film ( custard tends to dry quickly )
Making the ponchiks
Prepare a greased tray and set aside
Transfer the dough on oiled work surface,gently fold and remove the air from the dough
Make equal size balls , bigger than walnut size
With your fingertips tap into circle shape
Place some custard ,about 1 tsp, in the center and pinch the side toward the center , forming a sack shape
Be sure to stick the tips well to prevent the custard from leaking
Then place it on the surface and tap to flatten into round shape
Heat the oil to 375° F
