If you have a soft spot for sweet, fluffy treats that melt in your mouth, then you absolutely must try this Donut Holes (Ponchiki) Recipe. These delightful little bites are the perfect balance of tender farmer cheese and a lightly sweet dough, fried to a gorgeous golden color and dusted with powdered sugar. The result is a cozy, irresistible snack that feels like a warm hug, perfect for breakfast, dessert, or a fun anytime treat with friends and family.
Ingredients You’ll Need
The beauty of this Donut Holes (Ponchiki) Recipe lies in its simplicity. With just a handful of everyday ingredients, each plays a crucial role in creating the perfect texture and flavor—fluffy yet rich, light yet satisfying.
- 1/2 cup all-purpose flour: The base that gives structure to the dough, ensuring each ponchik is soft but holds together beautifully.
- 1 1/2 tsp baking powder: This helps the donut holes rise and get that lovely airy texture.
- 1/4 tsp salt: Balances sweetness and enhances the overall flavor.
- 1 large egg: Adds richness and moisture, binding the ingredients together.
- 4 Tbsp granulated sugar: Sweetens the dough just enough without overpowering the cheese.
- 1/2 tsp vanilla extract: Infuses a subtle warm aroma, giving the ponchiki a delightful depth.
- 2 cups farmer cheese: The star ingredient that gives these donut holes their distinctive texture and creamy taste.
- Vegetable oil or extra light olive oil: For frying, chosen for a clean, neutral flavor and a nice crisp finish.
- Powdered sugar: The classic finishing touch, dusted on top for sweetness and a charming look.
How to Make Donut Holes (Ponchiki) Recipe
Step 1: Mix the Dry Ingredients
Begin by combining the flour, baking powder, and salt in a small bowl. This dry mixture ensures even distribution of leavening and seasoning throughout the dough, which is key to light and flavorful donut holes.
Step 2: Prepare the Wet Mixture
In a medium bowl, beat the egg on high speed for a quick 20 seconds to get it fluffy, then add sugar and vanilla extract. Keep beating for another minute until the mixture is creamy and slightly thickened. Next, mix in the farmer cheese on low speed just until combined; this keeps that lovely cheese texture intact without overmixing. Finally, fold in your dry ingredient blend gently with a spatula, creating a thick, sticky dough that will be easy to shape and fry.
Step 3: Heat the Oil and Fry the Donut Holes
Heat about 1 1/2 inches of your chosen oil in a medium sauce pan until it reaches roughly 360˚F. Using a small ice cream scoop or spoon, carefully drop rounded dollops of dough into the hot oil. Fry the ponchiki one after the other, so as not to crowd the pan and cool the oil. Turn them halfway through so they brown evenly on all sides, which should take about 3 to 4 minutes. The goal is a beautiful golden exterior that encloses a tender, creamy inside.
Step 4: Drain and Dust
Once golden, carefully remove the donut holes and let them rest on a paper towel-lined plate to drain off any excess oil. While still warm, dust generously with powdered sugar for that iconic finish that adds just the right amount of sweetness and a picture-perfect look.
How to Serve Donut Holes (Ponchiki) Recipe
Garnishes
Powdered sugar is traditional and delightful, but you can also get creative! A sprinkle of cinnamon sugar, a drizzle of honey, or even a light dusting of cocoa powder can be beautiful and tasty alternatives. Fresh berries or a spoonful of fruit preserves on the side add a lovely burst of color and flavor contrast.
Side Dishes
Donut holes are versatile, so pairing them with a warm cup of tea or coffee is a match made in heaven. For a brunch spread, think fresh fruit salad or a creamy yogurt dip with honey and nuts. They’re also perfect alongside a scoop of vanilla ice cream for a sweet dessert twist.
Creative Ways to Present
If you want to make an impression, serve these ponchiki stacked into a little pyramid on a pretty platter dusted with extra powdered sugar. You could also thread them onto skewers with fresh fruit pieces in between for fun donut hole kebabs. Wrapping a few in parchment paper tied with a ribbon makes an adorable edible gift that everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover donut holes, keep them in an airtight container at room temperature for up to two days. They are best enjoyed fresh, but this will preserve their softness and flavor nicely.
Freezing
For longer storage, freeze the donut holes after they have completely cooled by placing them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag or container. They will keep well for up to one month, ready whenever a sweet craving hits.
Reheating
To enjoy your ponchiki after storing, gently reheat them in a warm oven at 300˚F for 5 to 7 minutes. This helps restore their crisp exterior and warm, soft inside without drying them out like a microwave can.
FAQs
Can I use a different type of cheese instead of farmer cheese?
Farmer cheese is ideal because of its mild flavor and texture, but you can experiment with ricotta or cottage cheese if that’s what you have on hand—just make sure to drain excess moisture for the best dough consistency.
What oil is best for frying ponchiki?
Vegetable oil or extra light olive oil works best because they have a high smoke point and neutral flavor, letting the ponchiki’s taste shine through without any unwanted aftertastes.
How do I know when the oil is at the right temperature?
Using a kitchen thermometer is best to maintain consistent heat around 350-360˚F. If you don’t have a thermometer, drop a tiny bit of batter into the oil—it should sizzle and rise to the surface quickly without burning.
Can I bake these donut holes instead of frying?
While baking is possible, it won’t yield the classic crispy outside and tender inside that frying provides. If you prefer baking, try using a mini donut pan and adjust baking times accordingly, but the texture will be different.
Are ponchiki traditionally sweet or can they be savory?
Traditionally, ponchiki are sweet, especially with the powdered sugar finish. However, you could experiment with savory additions like herbs or cheese blends but keep in mind this will change the character of the recipe.
Final Thoughts
This Donut Holes (Ponchiki) Recipe is one of those comforting little joys that brings smiles all around. It’s straightforward, quick, and so rewarding to make. Whether you’re sharing them for breakfast, afternoon tea, or a special treat, these ponchiki capture that perfect balance of soft, fluffy, and lightly sweet. I wholeheartedly encourage you to give this recipe a try and bring a bit of warmth and happiness into your kitchen!
Print
Donut Holes (Ponchiki) Recipe
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 20 donut holes
- Category: Dessert
- Method: Frying
- Cuisine: Eastern European
Description
These Donut Holes, also known as Ponchiki, are delightful bite-sized treats made with farmer cheese, lightly fried to golden perfection and dusted with powdered sugar. Perfect for a sweet snack or dessert, they are crisp on the outside and tender inside, offering a delicious twist on traditional donuts.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 large egg
- 4 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 cups farmer cheese
For Frying and Serving
- Vegetable oil or extra light olive oil (enough to fry, approx. 1 1/2 inches deep in pan)
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a small bowl, stir together the flour, baking powder, and salt until combined. This will be the base dry mix for the dough.
- Prepare Wet Mixture: In a medium bowl, use an electric hand mixer to beat the egg on high speed for 20 seconds. Add the granulated sugar and vanilla extract, then continue beating for one minute until well combined. Add the farmer cheese and beat on low for about 20 seconds just until blended.
- Combine Dough: Using a spatula, carefully fold the flour mixture into the wet mixture just until combined. The dough will be thick and sticky, which is perfect for frying.
- Heat Oil: Pour oil into a medium saucepan to a depth of about 1 1/2 inches. Heat the oil over medium heat until it reaches 360°F (use a thermometer for precision).
- Fry Donut Holes: Using a small ice cream scoop, scoop a flat portion of dough and carefully drop it into the hot oil. Fry the donut holes one by one, ensuring not to overcrowd the pan to maintain oil temperature around 350°F. Fry for 3 to 4 minutes total, turning halfway through if they do not roll to brown evenly on all sides.
- Drain and Serve: Remove the cooked donut holes with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Dust generously with powdered sugar while still warm and serve immediately for best flavor and texture.
Notes
- Use a small ice cream scoop or a tablespoon to portion the dough evenly; a flat scoop helps the donut holes hold shape better in the oil.
- Maintain the oil temperature between 350°F and 360°F for perfect frying; too cool and the donuts will absorb excess oil and become greasy, too hot and they will burn.
- Donut holes are best enjoyed fresh but can be stored in an airtight container for up to 1 day and reheated in an oven or toaster oven for a few minutes.
