Moscow Ponchiki

Combine flour, sugar, baking powder, and cinnamon in a large mixing bowl and whisk together until evenly distributed.

In a separate bowl, whisk together the egg and milk until well combined.

Add the egg and milk mixture to the flour mixture and stir until a soft dough forms, being careful not to overmix.

Knead the dough gently on a lightly floured surface for 1-2 minutes until smooth, then shape into a ball.

Roll out the dough to approximately ¼-inch thickness using a rolling pin.

Cut the dough into small rounds using a 2-inch cutter or glass, and place on a parchment-lined tray.

Heat oil to 350°F in a heavy-bottomed pot or deep skillet.

Carefully place 3-4 ponchiki into the hot oil, working in batches to avoid crowding the pan, and fry for 1-2 minutes until the bottom is golden brown.

Flip the ponchiki and fry for another 1-2 minutes on the second side until both sides are golden and the center is cooked through.

Remove the ponchiki with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Toss the warm ponchiki in a mixture of cinnamon and sugar (using remaining powdered cinnamon and additional sugar if desired) to coat evenly.

Serve warm, ideally while still soft and aromatic from the cinnamon coating.