Difference between revisions of "Moscow Ponchiki"
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* powdered [[cinnamon]] | * powdered [[cinnamon]] | ||
| − | == | + | == Procedures == |
# Add [[cinnamon]] and [[baking powder]] to [[flour]]. | # Add [[cinnamon]] and [[baking powder]] to [[flour]]. | ||
# Sift it into a bowl. | # Sift it into a bowl. | ||
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# Sprinkle baked cookies with [[powdered sugar]]. | # Sprinkle baked cookies with [[powdered sugar]]. | ||
| − | [[Category:Russian | + | [[Category:Russian cuisine]] |
| + | [[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]] | ||
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Latest revision as of 16:41, 15 July 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
Procedures
- 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.
