Ponczki

4.0
(4)

This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag.

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Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
4 hrs
Total Time:
5 hrs 10 mins
Servings:
48
Yield:
4 dozen

Ingredients

  • 1 (0.6 ounce) cake compressed fresh yeast

  • 2 cups milk, lukewarm

  • ½ cup raisins, finely chopped

  • ½ cup warm water

  • 4 egg yolks

  • 1 egg

  • ½ cup white sugar

  • ¼ cup butter, melted

  • ½ teaspoon vanilla extract

  • ½ cup orange zest

  • 1 teaspoon salt

  • 6 cups all-purpose flour

  • 2 quarts vegetable oil for frying

Directions

  1. In a large bowl, crumble yeast in lukewarm milk. Add 2 cups flour. Stir well, and allow to rest 1 hour in a warm place.

  2. Soften chopped raisins in warm water for 30 minutes.

  3. Beat egg, egg yolks, sugar, vanilla, melted butter, salt, and orange zest. Add to yeast sponge. Stir in raisins; add egg mixture and mix until combined. Add 4 cups flour and mix well, forming smooth ball. Dough will be somewhat soft, but not batter-like. Cover dough, and allow to rise until fully doubled, about 1 1/2 hours. Punch down, let rise until double again, about 45 minutes to an hour.

  4. On a lightly floured surface, divide dough into quarters. Working with one quarter at a time, divide it into 12 pieces; keep other pieces of dough covered while you work. Roll the pieces into 1/2 inch balls; set aside to rise until doubled in bulk, about 30 minutes. Continue shaping remaining dough.

  5. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  6. Drop 2 or 3 at a time into hot fat, turn when deep golden brown. If removed too soon, dough will be under-done inside. When doughnuts are browned, drain briefly on paper towels and dust with confectioners' sugar or cinnamon sugar (see Cook's Note).

Cook's Note:

Coat the ponczki with plain sugar, a cinnamon-sugar mix, or powdered sugar. Grandma used a large paper bag and dropped them in immediately after removing from the fryer; the bag absorbed a lot of the oil. Then, she transferred them to another clean bag, added her choice of sugar, poured it in, and shook the bag to coat the doughnuts.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

124 Calories
6g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 124
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 24mg 8%
Sodium 62mg 3%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 2g
Vitamin C 2mg 8%
Calcium 20mg 2%
Iron 1mg 4%
Potassium 53mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.