This is a small batch Ponchik recipe I came up with as I don't have much time in the morning before going to work. So I came up with this slow rise batch. I want to use it when I am ready.
Since the temperature of the kitchen is much lower now tha it is Fall, instead of rising in the refrigerator, I left it out on the kitchen counter.
Two days before, mix the following in mixer for 20 minutes.
1-1/4 C pre-shifted flour: preshift flour with1-1/8 tsp baking powder, 1/8 tsp salt. Some extra flour.
Add 1/4 tsp active dry yeast
2 TBsp Sour cream
1 TBsp Sugar
2 TBsp Evaporated milk
1 Egg, large
A bag filled with powder sugar, about 1 cup.
Two days before on Thursday evening, for Saturday frying, Beat mixture with paddle for 8 minutes.
Change to dough hook. Scrape the side of the mixing bowl. in between 12 more minutes or so of kneading, add some more flour - 2 TBsp to 1/4 C of flour. Mix for 12 minutes more.
Grease a bowl with a lid. Transfer dough into the bowl after forming it into a ball with floured hands. Cover with lid and let it rise slowly. Open the lid a night after if the lid is shut closed. If your kitchen is above 65'F, leave the bowl in the refrigerator.
When ready divide the dough into four.
Round it and roll it out. Trim the edge of rolled out dough. Place on a floured tray and covered to rise.
When the dough puffed up a bit, they ready for frying.
Over medium low heat, heat oil for frying. Slide the dough into heated oil and start bobbing the dough with spoon to help rising. Brown both sides.
Transfer to the bag with powder sugar and coat the Ponchiks as much as you like or fill the center with cream or custard , Bavarian cream, jams, preserves, and sprinkle with powder sugar.