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Shridula Chatterjee

Mezze Mambo


Ponchiki - Armenian Doughnuts



The word Ponchiki comes from the Polish word - Paczki. The primary reason for making these were to se up all the lard, sugar and fruits in the house which are forbidden during the period of 'Lent' - a Christian observance of the 40 days Jesus spent fasting. The Ponchikis were popularised by the immigrants of Poland across the world and eventually gave birth to Berliners in Ukraine, Spergos in Lithuania and the very popular doughnuts! Traditionally, the Polish immigrants would the stuff the ponchikis with prunes and cover it in powdered sugar . I have stuffed the ponchikis with a light vanilla flavoured confectioner's custard and everyone's favourite Nutella!


1 Pure European Flour - 0.5 kg

2 Sugar - 0.04 kg

3 Salt - 0.015 kg

4 Milk Powder - 0.02 kg

5 Unsalted Butter - 0.02 kg (Room temperature)

6 Bread Improver - 0.005 kg

7 Gluten - 0.007 kg

8 Yeast - 0.02 kg

9 Eggs - 2 Pcs Whole eggs

10Refined Oil - 2 Litres to fry

11Water - 0.23 Litres


Method :

1. In a dough mixer , add all the dry ingredients and give it a good mix.

2. Next, add in the unsalted butter, yeast and eggs and start the mixer at a med low speed.

3. Now, slowly start adding room temperature water to the flour mix.

4. Once the dough is ready - smooth and properly mixed, rest it on the table top covers in a damp cloth for 5-8 mins.

5. Roll out the dough using a rolling pin to 1 inch thickness.

6. Cut it into desired shapes, I cut them into squares - 3inches x 3 inches.

7. Place them on a floured tray and proof them till they double in size , ideally for 40 mins.

8. Once proofed, carefully fry them in hot oil on med high heat , till the ponchikis turn golden brown in colour.

9. Stuff them with a piping of your choice . I personally love it with Nutella ! Dust some icing sugar and serve.

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