Difference between revisions of "Moscow Ponchiki"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Russian ([^cC])(.*)\]\]" to "Category:Russian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 23: | Line 23: | ||
[[Category:Russian cuisine]] | [[Category:Russian cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Ethnic and Regional Cookies]] | [[Category:Ethnic and Regional Cookies]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Revision as of 18:18, 10 May 2012
Ingredients
- 1½ cups flour
- 2 tbsp sugar
- 1 tbsp butter
- 1 egg
- ½ cup milk
- ½ tsp baking powder
- 100 g oil to fry
- powdered cinnamon
Directions
- Add cinnamon and baking powder to flour.
- Sift it into a bowl.
- Beat up eggs with sugar, add soft butter and mix in milk.
- While stirring, add flour gradually.
- Knead stiff dough.
- Roll out dough ⅕ inch thick.
- Make rounds with a cup, then make rounds on the rounds with a smaller diameter.
- Ponchiki must have a form of rings.
- Warm oil in the pan.
- Put 2 – 3 rings at a time in hot oil, fry until light golden.
- Sprinkle baked cookies with powdered sugar.
