These donut holes called Ponchiki are fluffy, soft, and chewy on the inside, and crispy on the outside with the cherry filling making this dessert irresistible.

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Cherry Filled  Donut Holes


Prep Time: 2 hrs 15 mins

Cook Time: 4 mins


– 500 ml – water – ▢½ cup – sugar – ▢Pinch of sea salt – ▢½ tbsp. – active dry east – ▢½ cup – extra light olive oil + 35 oz. for frying – ▢5 ½ cups - all-purpose flour (I used organic flour) – ▢2 lbs. - fresh cherries (or frozen)

Step 1

In a medium saucepan, combine water, sugar, a pinch of salt, and oil. Bring to a boil, stirring constantly. Set aside and let it cool to room temperature.

Step 2

Sprinkle yeast over the mixture and whisk until dissolved. The liquid will turn tannish-gray.

Step 3

Pour the mixture into a bowl and sift in half of the flour mixture. Stir with a dough attachment or a wooden spoon.

Step 4

Add the remaining flour and mix until smooth. Allow the dough to rise in a warm place for about 2 hours, until tripled in size.

Step 5

Rinse and remove stems from cherries. Grease your hands with oil and shape dough around each cherry, forming 1.5" balls.

Step 6

Flatten the dough, place a cherry in the center, fold dough evenly, pinch the ends, and roll into a round shape. Repeat with remaining dough and cherries.

Step 7

Heat oil for deep frying to 350°F (175°C). Fry about 15 donut holes at a time, cooking for approximately 2 minutes per side. Remove and drain on a cooling rack or strainer.

Step 8

Let the ponchiki cool for 5 minutes, then dust with powdered sugar. Enjoy your delicious Ponchiki (Russian Donut Holes)!

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