Ponchiki are a type of Russian donut (or donut hole), that is made with farmer’s cheese. I love these for Hanukkah, as they are simple to make, and require know yeast, kneading, or proofing. The farmer’s cheese make them light and bright. Rolling them in sugar makes them perfectly sweet. You can also flavor your sugar with citrus or spices for extra flavor.

Ponchiki

Makes about 2 dozen ponchiki, depending on the size

Ingredients:

2 eggs
½ cup sugar
2 cups farmer’s cheese
2 teaspoons vanilla
1.5 cups all purpose flour
1.5 tsps baking powder
1 teaspoon kosher salt
Oil for frying, peanut or canola
1 cup sugar (or as needed), for rolling the donuts in

In a large bowl, beat together the eggs and ½ cup sugar. Add in the farmer’s cheese and vanilla, and mix until well combined.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the farmer’s cheese mixture, and mix until just combined. Be careful not to over-mix.

Add about 3” of oil to a large heavy bottomed pot. Using a candy thermometer, heat the oil to 350-360°F, or without a thermometer you will know the oil is hot enough when you stick the end of a wooden spoon into the oil, and bubbles form quickly around it. The key to good ponchiki is to make sure that your oil is not too hot or too cold -- they can easily burn on the outside and stay raw on the inside if the oil is too hot -- turn the heat up and down as needed to maintain the right temp.

Using a small ice cream scoop or two spoons, scoop the batter into a ball and drop it into the hot oil. Fry, and turn the ponchiki as needed so that they are golden on all sides, about 4-5 minutes. Transfer them onto a rack, or paper lined plate to drain the excess oil. Allow them to cool for 30-60 seconds, then roll the ponchiki in sugar. These are best served fresh and warm.