Authentic Ukrainian Ponchiki: Fluffy Farmer’s Cheese Donut Holes Recipe

Step into the delightful world of Ukrainian cuisine with Ponchiki, exquisite donut holes crafted from a unique farmer’s cheese dough. These aren’t just any donuts; they are a celebration of lightness, sweetness, and an unbelievably fluffy texture that melts in your mouth. Unlike their heavier counterparts, Ponchiki offer a delicate crumb and a subtle tangy sweetness, making them an irresistible treat for any occasion.

The secret to Ponchiki’s incredible texture lies in the star ingredient: farmer’s cheese. Ukrainians hold a deep affection for this versatile dairy product, known locally as “Tvorog.” It’s a staple in countless traditional dishes, imparting a distinctive richness and tenderness. Beyond Ponchiki, you’ll find Tvorog in beloved recipes like these Homemade Farmer’s Cheese dishes, including sweet Cheese-Stuffed Buns, savory Vareniki (dumplings), and delicate Crepes. The traditional Ukrainian cottage cheese, or Tvorog, truly is the heart of many comforting meals and desserts.

Watch How to Make Fluffy Farmer’s Cheese Donut Holes!

Ponchiki: The Ultimate Farmer’s Cheese Donut Holes

Ponchiki are more than just a snack; they are a delightful way to utilize homemade farmer’s cheese, transforming it into a treat that’s both indulgent and surprisingly light. Much like the popular Ukrainian cheese pancakes known as Syrniki, Ponchiki boast pillowy-soft, slightly moist interiors that are utterly divine. They’re fantastic on their own, allowing the subtle sweetness of the cheese dough to shine, but also incredible when paired with rich dipping sauces like chocolate ganache or a vibrant raspberry coulis – reminiscent of warm Italian Zeppole.

One of the appealing aspects of these Ukrainian donut holes is their nutritional profile. Thanks to the farmer’s cheese, they are notably protein-rich and often feel much lighter on the stomach compared to conventional donuts. This is partly due to the higher proportion of farmer’s cheese to all-purpose flour in the dough, which contributes to their unique texture and mouthfeel. It’s a treat you can feel a little better about enjoying!

This simple yet authentic Ponchiki recipe was shared with me by Dina, a fellow Ukrainian mom, whose family has cherished this recipe for generations. I’m always thrilled to find such approachable recipes that are perfect for serving a crowd, making the joy of cooking and sharing traditional food accessible to everyone.

Why You’ll Love These Ukrainian Donut Holes:

• Incredibly Fluffy Texture: The farmer’s cheese creates an exceptionally light and airy dough.
• Naturally Sweet and Tangy: A delightful balance of sweetness from sugar and a subtle tang from the cheese.
• Protein-Packed: A more wholesome alternative to regular donuts, thanks to the farmer’s cheese.
• Versatile Serving Options: Delicious plain, with powdered sugar, or various dipping sauces.
• Easy to Make: A straightforward recipe perfect for home bakers of all skill levels.
• A Taste of Ukrainian Tradition: Experience an authentic and beloved Ukrainian dessert.

Essential Ingredients For Farmer’s Cheese Donut Holes (Ponchiki):

• Farmer’s Cheese (Tvorog): This is the cornerstone of authentic Ponchiki. Ukrainian Tvorog is firmer and more crumbly than typical American cottage cheese, possessing a richer, tangier flavor. While it’s incredibly satisfying to make farmer’s cheese at home (traditionally by letting milk curdle and then gently heating it), you can often find it in European specialty markets. If those aren’t an option, a good substitute involves rinsing and thoroughly draining regular small-curd cottage cheese to remove excess moisture and achieve a similar consistency.
• Granulated Sugar: Provides the necessary sweetness and contributes to the beautiful golden-brown crust of the Ponchiki. For a subtle flavor difference, I often use organic cane sugar.
• Egg: Acts as a crucial binding agent, holding the dough together and adding a touch of richness, ensuring the Ponchiki hold their spherical shape during frying.
• Baking Powder: Our primary leavening agent. It reacts with the moisture and acidity in the dough, creating gas bubbles that expand during frying, resulting in those wonderfully light and fluffy Ponchiki.
• All-Purpose Flour: Provides structure to the dough. While all-purpose flour works perfectly, bread flour can also be used for a slightly chewier texture. I believe a good quality gluten-free flour blend might also work; if you try it, please share your results in the comments below!
• Frying Oil: A neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil, is ideal for deep-frying. Ensure you have enough to submerge the donut holes properly.
• Additional Toppings: A classic dusting of powdered sugar is a must for many. For those who love extra indulgence, dipping sauces like a rich chocolate sauce, tangy raspberry sauce, or even a dollop of Nutella can elevate these treats to another level.

How To Make Ukrainian Donut Holes with Farmer’s Cheese (Ponchiki): A Step-by-Step Guide

Creating these delightful Ponchiki is a straightforward process, even for beginner bakers. Follow these steps to achieve perfectly golden and fluffy donut holes:

1. Prepare the Dough: In a large mixing bowl, combine the farmer’s cheese, granulated sugar, egg, baking powder, and all-purpose flour. You can mix these ingredients by hand using a sturdy spatula or, for convenience, use an Electric Hand Mixer. Mix until a soft, cohesive dough forms. Avoid overmixing; a slightly sticky dough is normal and desirable.
2. Shape the Donut Holes: For uniform cooking and presentation, use a small ice cream scoop (about 1-inch in diameter) to portion the dough. A tablespoon can also work, but a scoop makes it incredibly easy to create consistent, perfectly round shapes. Lightly flour your hands or the scoop to prevent sticking.
3. Fry to Perfection: Heat about 1 ½ inches of neutral oil in a heavy-bottomed saucepan or deep fryer. The ideal oil temperature is between 325°F and 375°F. It’s crucial to maintain this range: too hot, and the Ponchiki will brown too quickly on the outside, leaving the inside uncooked; too cold, and they will absorb too much oil, becoming greasy. Because of the sugar and cheese content, Ponchiki tend to brown quickly, so aiming for the lower end of this temperature range (around 325-350°F) is often best for a light and crispy exterior and a thoroughly cooked interior. Always ensure the oil is properly preheated before adding the dough to prevent sogginess. Fry in small batches to avoid overcrowding the pan and dropping the oil temperature.
4. Serve with a Flourish: Once fried to a beautiful golden brown, transfer the Ponchiki to a plate lined with paper towels to absorb any excess oil. While still warm but slightly cooled, dust generously with powdered sugar. Waiting a few minutes allows the Ponchiki to cool slightly, which helps the powdered sugar adhere without melting immediately. Serve immediately and enjoy!

Step-by-Step Visual Tutorial: Bringing Ponchiki to Life

Sometimes, seeing is believing, and a visual guide can make all the difference. Here’s a detailed step-by-step tutorial with accompanying images to help you master the art of making perfect Ukrainian Ponchiki.

1. Combine Ingredients for a Smooth Dough: In a spacious medium-sized bowl, thoroughly combine all the dough ingredients: farmer’s cheese, sugar, egg, baking powder, and all-purpose flour. Mix until you achieve a soft, pliable dough. It should be slightly sticky but manageable.

2. Prepare the Frying Oil: In a small, deep saucepan, heat about 1 ½ inches of neutral oil over medium-low heat. Aim for a temperature of approximately 325°F (160°C). Using a thermometer is highly recommended for accuracy.

3. Shape and Flour the Donut Holes: Using a small ice cream scoop or a tablespoon, scoop portions of the dough (about 1-inch in size) onto a lightly floured surface. Gently roll each portion between your palms to form smooth, round balls. Then, lightly dredge them in flour to ensure a clean release into the oil and to help maintain their shape.

4. Fry Until Golden and Cooked Through: Carefully drop the shaped donut holes into the hot oil, frying in batches to avoid overcrowding. Fry for approximately 3 minutes, turning occasionally, until they are beautifully golden brown on all sides and cooked through. A slotted spoon is ideal for handling them in the hot oil.

5. Drain and Serve: Once fried, remove the Ponchiki from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess grease. Allow them to cool slightly. Before serving, dust generously with powdered sugar for a classic finish, or dip them into your favorite chocolate sauce, raspberry sauce, or Nutella for an extra layer of flavor. Enjoy these warm, fluffy treats!