No. 1868 — Jam-Filled Doughnuts (Ponchiki)
English historical translation of Molokhovets recipe No. 1868 from the 1901 Russian cookbook, retaining original methods and measures.
About five hours before dinner make a sponge from one glass milk with two to three zolotnik yeast and two glasses flour. Leave warm.
After two hours beat well, add salt, an eighth to quarter pound softened butter, four yolks creamed with a spoonful sugar and enough remaining flour, keeping some for dusting.
Flavour with cinnamon, cardamom, lemon zest, vanilla or maraschino, cherry liqueur or rum. Beat well and let rise for thirty to sixty minutes.
The dough should be just firm enough to roll lightly. Roll two sheets nearly a finger thick; put twenty-four mounds of thick jam on the first, using about half a teaspoon each.
Cover with the second sheet and cut rounds with a glass. Put on a floured tray and rise another three quarters hour without overproofing.
The historical frying mixture uses equal parts butter and pork or goose fat and calls for added spirits; fry five or six pieces at a time over gentle heat until browned.
Lift with a slotted spoon, dust immediately with cinnamon sugar, drain on absorbent paper and serve hot.
For softer dough divide into twenty-four pieces, stretch by hand, fill with jam and seal into round balls before rising.
For an apple filling bake three apples, sieve, add quarter glass sugar and reduce until thick.
To provide
1 glass milk with yeast 1 spoonful sugar and ¼–⅓ pound butter 4 yolks and salt 1½ teaspoons cinnamon or other flavouring Another flavouring may be used ½ glass thick jam | 1¼ pounds flour in all For dusting: 4–5 sugar lumps Add 1 teaspoon cinnamon For frying: 1 pound butter And 1 pound pork or goose fat The historical list also includes a spoonful alcohol or vodka |