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Nutella and Strawberry Filled Donuts (Ponchiks) donuts piled up ontop of eachother as a layer of ponchik donuts sprinkled with powdered surgar over them with fresh strawberry sliced on a blueish grey colored plate with powdered sugar sprinkled around plate. Grey tray in background with a hot pink lit candle with candle lid leaning on the edge of the candle as a accent decor. White canisters along with a white pitcher filled with white flowers with yellow center in flower in pitcher. Grey bowl the the left side of the picture with powdered sugar and powdered sugar sifter resting on powder sugar in bowl with a white towel and floral leaves accenting around photo on a white countertop.

Nutella and Strawberry Filled Donuts (Ponchik)

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Description

Nutella and Strawberry Filled Donuts (Ponchik)

These powdery Nutella and Strawberry Filled Donuts (Ponchiks) are so soft and fluffy, it’s like biting into a river of chocolate and strawberry paradise! They are soft on the inside and have a slight crisp on the outside! These tasty homemade Ponchiks are so irresistible, that once you eat them, you’ll want to make them again!

Ingredients

Units Scale

Dough

  • 5 cups + 1/4 cup (for kneading) Unbleached All-purpose Flour
  • 4 1/2 teaspoons Rapid Rise Yeast
  • 1/4 cup Water (105°-115°)
  • 1 1/2 cups lukewarm Whole Milk – is recommended but Low Fat Milk can be used as well.
  • 1/2 cup Sugar
  • 1 teaspoon Salt
  • 2 Eggs
  • 1/3 cup Crisco Shortening
  • 1 teaspoon Vanilla Powder
  • Vegetable Oil – for frying

Filling

  • 7 ounces Hazelnut Spread – your choice we used Nutella
  • 7 ounces Strawberry Pie Filling
  • 1 teaspoon Vegetable Oil

Instructions

  1. Place yeast and sugar into hot water (120°-125°) and mix. Cover and set aside for 5 minutes.
  2. In a small pot warm up the milk until steamed or a white film starts to form on top (do not boil). Remove from heat and allow this to cool off for a few minutes until it is about 105°. Ensure your milk cools off, if it’s too hot it will conflict with the dough rising correctly.
  3. In a large bowl mix your dry ingredients with a whisk and set aside. In a stand mixer bowl, pour warm milk and eggs and put the mixer to low-medium speed until it’s mixed. Add the fermented yeast mixture to your egg and milk mixture and combine. Gradually, add one cup of flour at a time to your wet ingredients. Add your next cup of flour once the first one has kneaded completely. Once you see your dough start to form knead for 15 minutes before adding shortening. Add in shortening and continue to add in the rest of the flour one cup at a time and knead until it reaches a smooth silky dough. Meanwhile, pull the dough down from the hook by hand occasionally to allow the dough to release pressure off the stand mixer and continue kneading evenly. Form dough into a round ball, cover the bowl with plastic or its sealed cover, and place to rise for 1 to 2 hours at warm room temperature.
  4. Gently push down the dough with your hand and remove it onto a floured working surface. Split the dough into two equal parts and set one aside under a towel to prevent the dough from drying out. Roll dough with a rolling pin about 1/4″ inch in diameter and 1/4″ inch thick. Cut dough with a 3″ – 4″ inch round biscuit or cookie cutter, remove edges and place on parchment paper (placing it on parchment paper will help place the dough for the frying process easily. Also, you can place the cut edges into the second batch of dough or take the cut edges and re-roll them if you like. It might not come out pretty but I use them as taste testers.)
  5. Mix hazelnut spread with 1 teaspoon of oil and combine. Fill the piping bag with your hazelnut spread and squeeze a nice amount (about 2 tablespoons) in the center of your dough (you can use a spoon as well). Next, follow the steps above and roll out the second batch of dough in the same way you did the first batch. Place this piece to cover the bottom layer to cover your filling. Use your fingertips by pushing down the edges closed. Place a towel over them and allow the proofing process to take place for another 1 hour, they should have doubled in size.
  6. In a large frying pot, fill oil about 1 1/2″ of oil and set your fire to medium heat and make sure the oil temperature is at 350 °F / 177 °C. (see tips above). When placing dough into the oil, pick up dough by the parchment paper and place dough only into the oil for easy and safe placement. Fry the first side for about 15-20 seconds until a light brown color. Flip by scooping the dough into a frying spatula or a steel spider spoon and hold the top with a shape knife or a toothpick to help turn the dough over and cook the other side for another 50 seconds until it’s a darker golden color. Set them on a cooling rack and allow to cool off before sprinkling a generous amount of powdered sugar over them with a sifter and Enjoy!

Notes

  • In step 2 ensure your milk cools off, if it’s too hot it will conflict with the dough rising correctly.

(Nutella contains nuts)

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

  • Prep Time: 3 hours
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Fried
  • Cuisine: Armenian / Russian

Keywords: Ponchik, Donuts, Nutella Filled Donuts, Nutella Filled Ponchiks, Dessert, Recipe, Armenian Recipe, Russian Recipe, Strawberry Filled Donuts, Powdered Sugar Donuts

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Find it online: https://galoreofflavors.com/nutella-and-strawberry-filled-donuts/