Poniçka (Bulgarian)

Poniçka (Bulgarian)

500 grams
Fame
1/2 liter
water
20 grams
wet yeast
1 dinner spoon
granulated sugar
1 tea spoon
salt
To roast: 3 cups
sunflower oil
For service: 2 tablespoons
powdered sugar
4 tablespoons
honey
4 tablespoons
jam
Key point
Make sure that the water you use while making the dough is not hot enough to cook the dough. The water should be neither cold nor hot.

Cooking Advice
You will use the dough while cooking the oil is about 3 cm from the bottom of the ceiling. it should be above. Thus, the blistered dough will be hotter and easier to pour.

How is it done?
Heat half a liter of water and into each; Add sugar, salt and wet yeast to the powder.
Slowly pour flour into the water and start stirring.
Continue kneading until the dough is softly convoluted.
Leave the dough, which comes to the lumpiness, in a blister for 40 minutes.
The frying ceiling is approx. 3 cm. transfer the sunflower oil as high as possible and start to squeeze the oil.
Divide your waiting and swelling dough into small pieces of your choice, with the size you want or with the help of a spoon.
You can give your dough a round, bite-like shape, you can make the dough balls you have prepared hollow like a bagel.
Throw the dough you prepared into the hot oil and fry both sides until you get the copper color.
Take the baked pastries to a wooden service tray. So the dough does not sweat and the top and bottom are crispy.
After you have fried all the dough, decorate it as you like. Ponichka’s main serving style is powdered sugar, honey or jam, but you can also serve it with salty products according to your taste buds.
Here it is! Get a bite right now and be brave with your work as your Ponchka will be very popular at home at all hours of the day.