Ponczki. The word alone evokes a sense of warmth and celebration. These Polish donuts, traditionally enjoyed during Carnival season but delicious any time of year, are lighter than air and impossible to resist. Imagine sinking your teeth into a fluffy, golden-brown cloud, bursting with sweet fillings like plum butter or raspberry jam. That’s the magic of a perfectly made ponczek.
This guide will walk you through each step, from proofing the yeast to achieving that perfect golden hue, ensuring your ponczki turn out airy, flavorful, and oh-so-satisfying. Whether you’re a seasoned baker or a novice in the kitchen, we’ll make sure your ponczki are a resounding success.
Gather Your Ingredients
Here’s what you’ll need to make about 12-16 ponczki:
For the Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (110°F-115°F)
- ¼ cup granulated sugar, plus 1 teaspoon
- 2 large eggs, at room temperature
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest of 1 lemon, finely grated
- ½ teaspoon salt
- 3 ½ – 4 cups all-purpose flour, plus more for dusting
- Canola or vegetable oil, for frying
For the Filling:
- ¾ cup of your favorite filling (plum butter, raspberry jam, pastry cream, or sweet cheese filling are traditional)
For the Glaze:
- 1 ½ cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Tools of the Trade
- Large mixing bowl
- Plastic wrap
- Rolling pin
- 3-inch round cookie cutter
- Slotted spoon or spider strainer
- Wire rack
- Piping bag or zip-top bag
Let’s Make Some Ponczki!
1. Wake Up the Yeast:
In the bowl of a stand mixer, or a large mixing bowl if kneading by hand, combine the warm milk, 1 teaspoon of sugar, and yeast. Let stand for 5-10 minutes, until the yeast is foamy. This indicates that the yeast is alive and ready to work its magic.
2. Create the Dough:
To the yeast mixture, add the remaining ¼ cup sugar, eggs, melted butter, vanilla extract, lemon zest, and salt. Mix well to combine.
Gradually add 3 cups of flour, mixing until a soft dough forms. If the dough seems too wet, add the remaining ½ cup of flour, one tablespoon at a time.
3. Knead to Perfection:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Tip: If you have a stand mixer, use the dough hook attachment and knead for 5-7 minutes.
4. The First Rise:
Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
5. Roll and Cut:
Punch down the dough to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a 3-inch round cookie cutter to cut out circles. Place the cut-out dough rounds on a parchment-lined baking sheet, leaving some space between each one.
6. The Second Rise:
Cover the dough rounds loosely with plastic wrap and let rise in a warm place for another 30-45 minutes, or until puffy.
7. Fry to Golden Perfection:
While the dough rises, heat about 3 inches of oil in a large, heavy-bottomed pot or Dutch oven to 350°F.
Carefully lower 3-4 dough rounds into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and cooked through.
Tip: To ensure even cooking, maintain the oil temperature between 350°F and 360°F.
8. Drain and Cool:
Remove the ponczki from the oil using a slotted spoon or spider strainer and place them on a wire rack to drain any excess oil. Let cool completely before filling.
9. Fill ‘Em Up:
Once the ponczki are cool, fill them with your favorite filling. Using a piping bag fitted with a long, thin tip or a zip-top bag with a corner snipped off, insert the tip into the side of each ponczek and fill with your desired amount.
Tip: Traditional fillings include plum butter (powidl), raspberry jam, vanilla pastry cream, or sweet cheese filling. Get creative and try different flavor combinations!
10. Glaze and Devour:
While the ponczki cool, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Dip the tops of the cooled ponczki in the glaze, allowing any excess to drip off.
Tip: For a more intense glaze, add a tablespoon of milk at a time until the desired consistency is reached.
