It seems the Eureka always happens when you least expect it. And especially when you got the perfect tasting filling without a recipe. This is my sixth day since my surgery. Beside feeling weak all week long today I felt the need to move around a bit more to keep my circulation going. Then, I end up with three bread category products. Bread, doughnuts, pizza dough. Thursday, I managed to bake Morocan chicken pies enough to last me three days plus cabbage pancakes and paella rice Polly style. I can't move around as usual but I decided to make small portion size of each.
What I am really happy is the pastry cream fillings I made for the Ponchiks. It turned out 99% and even tastier than the ones I used to buy from European Deli.
or if you would like to try my modified recipe - and for a small batch, it is posted at the bottom of this page.
As for the Cream Filling it's difficult to describe.
The filling is a combinations of 2 Cups of meringue frosting for cake that didn't work out ... that I kept frozen and thawed out in a small pot over a low heat.
1 cup of milk - half for starch slur
1/4 to 1/3 C Potato Starch mixed in 1/2 C of milk.
2 to 3 TBsp of Gold Rum
Big drop of Madagascar Vanilla paste
1 beaten egg
Heat meringue over low heat in a heavy bottom steel pan. Use whisk to stir.
Mix half of potato starch with 1/2 C of milk. Stir well with spoon. Add beaten egg and stir well. Scoop some warmed up meringue mixture out of pot and add to egg mixture. Stir well. (Egg should not curdle up at all.)
Add egg milk slur into the pot and rest of the milk.
Increase the heat to medium. Keep whisking. About 5 minutes. Add rum and vanilla paste; It should start to thicken. Keep stirring until it thickens enough to lift up and sticks to the whisk. Set aside.
Fry the raised dough.
Pipe the filling into hot Ponchiks.
And ... Eat!!
The texture of this Ponchik is so soft, it disappears in the mouth magically.
The following recipe and methods have been modified to fit my kitchen tool and for the product result.
Polly's "Small Batch" PONCHIK filled with Rum Cream
Makes 8
Polly's "Small Batch" PONCHIK filled with Rum Cream
Makes 8
Instant Dry Yeast 1/4 tsp
Flour 1-1/2 C + 1 Cup more for worksurface
Sugar 1 TBsp
Salt - Pinch
Warm Water 1/4 C
Warm Water 1/4 C
Oil 1 TBsp
Yogurt 1/4 C <<< ***Polly's Substitute with 1/4 - 1/3 Cup SOUR CREAM
Egg 1
Deep Frying Oil - I used EVOO
Deep fryer pot
Wire rack over the baking sheet
Paper oil catcher/paper towel
Dough Preparation:
With Paddle attachment, Combine dry ingredients in the electric mixer bowl at low speed or by hand.
Then, add, water, oil, and Sour Cream. Beat with paddle attachment until shaggy dough forms, then, add egg.
Then, add, water, oil, and Sour Cream. Beat with paddle attachment until shaggy dough forms, then, add egg.
At medium speed, beat until the dough start to be sticky. About 5 minutes.
Then, switch to Dough Hook. Scrape the side and bottom of the bowl.
Increase the speed to medium high - about 4 on your Kitchen Aid mixer, and knead until the dough is tacky and comes away from the side of the bowl. About 20-25 minutes.
Add 2 Tbsp more of flour, if needed, but no more.
Then, switch to Dough Hook. Scrape the side and bottom of the bowl.
Increase the speed to medium high - about 4 on your Kitchen Aid mixer, and knead until the dough is tacky and comes away from the side of the bowl. About 20-25 minutes.
Add 2 Tbsp more of flour, if needed, but no more.
Tranfer to a greased bowl with lid to proof until double in size. I just use a plastic container, sprayed lightly with vegalene, cover, and proof till double in size.
Forming the dough into Ponchik:
Spread 1 Cup of flour over the work surface.
Unlike other Ponchik blog I posted, this batch's Dough is very sticky and soft in this recipe.
With dough over the well floured surface, coat the top of the dough with the flour also.
Roll out the dough gently with a well floured rolling pin. About 1/2" high. Do NOT push down on the dough.
With a good size Ring cutter. I used 3-1/2 inch ring. Flour its rim, and poke a dough out, and transfer to a Silpat on a baking sheet.
To fry:
Heat EVOO, Medium high (adjust as you go during frying)
Gently slide the dough into the heated oil.
Carefully roll it over when one side is golden brown.
Remove the fried Ponchik over the wire rack over the baking sheet.
When cooled to the touch, transfer them to 'tempura' paper/paper towel to catch remaining excess grease.
Pipe the cream in.
Sprinkle with Powder Sugar, if you wish, and serve.
Forming the dough into Ponchik:
Spread 1 Cup of flour over the work surface.
Unlike other Ponchik blog I posted, this batch's Dough is very sticky and soft in this recipe.
With dough over the well floured surface, coat the top of the dough with the flour also.
Roll out the dough gently with a well floured rolling pin. About 1/2" high. Do NOT push down on the dough.
With a good size Ring cutter. I used 3-1/2 inch ring. Flour its rim, and poke a dough out, and transfer to a Silpat on a baking sheet.
To fry:
Heat EVOO, Medium high (adjust as you go during frying)
Gently slide the dough into the heated oil.
Carefully roll it over when one side is golden brown.
Remove the fried Ponchik over the wire rack over the baking sheet.
When cooled to the touch, transfer them to 'tempura' paper/paper towel to catch remaining excess grease.
Pipe the cream in.
Sprinkle with Powder Sugar, if you wish, and serve.
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