Ponchiki with Cherries - Пончики
Ponchiki with Cherries - Пончики
Prep Time
2 hrs 15 mins
Cook Time
7 mins
Total Time
2 hrs 22 mins
Course: Dessert
Servings: 70 ponchiki
Author: Valya's Taste of Home
  • 500 ml – water
  • ½ cup – sugar
  • ½ tbsp. – active dry east
  • ½ cup – canola oil + 35 oz. for frying
  • 5 ½ cups flour
  • 1 lb. - frozen or fresh cherries
  1. Into a medium saucepan add water, sugar, and oil.
  2. Bring it to a boil stirring constantly. Set aside to cool. Water with oil must be room temperature before you add yeast (or you can cool in a big bowl with cold water).
  3. Sprinkle yeast and stir yeast until it completely dissolves (the water will be tannish/grayish in color).
  4. Pour the liquid into a bowl of electric mixer. Sift half of the flour and stir the flour in with a dough attachment (you can stir it with wooden spoon if you don’t have this type of mixer).
  5. Sift the rest of the flour and let the mixer do its job. It takes about 5 minutes to mix in the rest of the flour.
  6. Transfer the dough onto a large floured cutting board. Knead the dough into a ball.
  7. Place the dough into a large bowl dusted with flour and let it rise in warm for 2 hours. The dough should triple in size.
  8. Dip you finger tips into an oil, then grab little dough into your hand and roll it into a ball with your hands about 1.5” in size. Place ball on the same cutting board you were kneading the dough.
  9. Assembling Ponchiki:
  10. Wash cherries. Into a 5 quart sauce pan add oil. Make the ball flat about half inch think, place cherry in the middle. Fold the dough, pinch the ends, and then roll it into a ball. Place them on the plate (make about 15 - 17 ponchiki, then fry them, while they are frying you have time to make another batch to fry).
  11. Heat oil reduce to low and fry for 5 minutes on one side the turn them over and fry them again until golden in color. Remove fried ponchiki and let the extra oil to drip down the plate from them.
  12. Enjoy them warm or cold.