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Portion: 6-8 Persons Preparation: 15 min Cooking: 15 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello Dear Friends,

Today I have a wonderful poncho recipe for you from my dear friend Gul. He gave me the name as puff, but when the dough started to ferment and give off its smell, I said here is a perfect puff recipe. I couldn't even resist, I even took a little bit of raw dough and tasted it :)

poncik with sauce

The most important feature of this recipe is that it is kneaded for a long time so that it now becomes like elastic bread dough. Kneading for a long time starts the yeast and the ponciks start to ferment while being kneaded. Afterwards, we leave them to ferment in the oven, which we heated, so that they become more puffy. What is tray leavening? Those who say and want to get more information about dough leavening. can read this post.


I have whipped cream for the filling and the one I prepared before. homemade strawberry sauce I used Strawberry sauce I thought it would have a short lifespan, but it completed its 2nd week in the refrigerator in an airtight container and is still fresh. If you want to serve this recipe with strawberry sauce, you can try my recipe.


Ingredients for Poncik Recipe

  • 1 cups of water (warm)
  • 1 small teaspoon of oil
  • 3 tablespoons of granulated sugar
  • 1 sweet spice salt
  • 1 teaspoon mahleb
  • 1 pack of instant yeast
  • 4 water glass flour
  • 1 egg (white on the dough, on the yolk)

How to Make a Poncik Recipe?

  1. Attach the hook of the mixer, put the flour, yeast, granulated sugar and mahlebi into the mixing bowl of the mixer.
  2. Add water, oil and salt to it and mix it at medium speed until the dough comes together, and after the dough comes together, mix it at low speed for 10-12 minutes.
  3. Divide the elastic dough you have obtained at the end of this period into 12 portions and roll it with your hands and place it on the tray on which you have oiled paper with 3-4 cm intervals.
  4. Ferment for 40 minutes in an oven preheated to 10 degrees.
  5. Take the leavened dough out of the oven, increase the oven temperature to 190 degrees.
  6. Brush egg yolk on the ponchik and bake in the preheated oven until golden brown (approximately 10-12 minutes).
  7. Leave the cooked ponciks to cool, after cooling, divide and serve with the mortars you want.
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"PoncikOne comment on

  • On January 16, 2017 at 10:12 am

    Do you think it is possible to make a ponçik recipe with sourdough?
    Also, if the flour in your recipe is "whole wheat", will the consistency and fluffiness change? Because of the bran?

    Thank you.


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