Paradise Ponchikehs
Indulge in a tropical escape with Paradise Ponchikehs, a delightful twist on classic fried pastries filled with creamy pineapple-mascarpone goodness. This recipe combines a soft, yeasted dough—perfectly golden and fluffy—with a luscious filling made from tangy pineapple jam, silky mascarpone cheese, and aromatic vanilla. Each bite offers a heavenly balance of sweetness and richness, dusted with a light layer of powdered sugar for an irresistible finish. These deep-fried treats are easy to make at home and ideal for gatherings, holidays, or simply satisfying a sweet craving. With a warm, freshly fried texture and an inviting tropical flavor, Paradise Ponchikehs are sure to transport your taste buds to a world of pure bliss.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cup Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 0.5 cup Pineapple jam
- 0.75 cup Mascarpone cheese
- 1 teaspoon Vanilla extract
- 3 cups Vegetable oil (for frying)
- 0.25 cup Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix until evenly distributed.
Warm the milk until it's lukewarm (approximately 100°F or 38°C). Add the melted butter and eggs to the warm milk, whisking until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring until a soft dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
In the meantime, prepare the filling by combining the pineapple jam, mascarpone cheese, and vanilla extract in a medium bowl. Mix until smooth. Chill in the refrigerator until ready to use.
Once the dough has risen, punch it down and roll it out on a floured surface to a thickness of about 1/4 inch. Use a 3-inch round cookie cutter to cut out circles from the dough.
Place a teaspoon of the pineapple-mascarpone filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Roll gently between your palms to form smooth, filled balls.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the filled dough balls in batches, turning occasionally, until golden brown and puffed (about 2–3 minutes per batch).
Remove the fried ponchikehs with a slotted spoon and drain on a paper towel-lined plate.
Once cool enough to handle but still warm, generously dust the ponchikehs with powdered sugar.
Serve immediately for the best texture and flavor, and enjoy your taste of paradise!
Nutrition Facts
Calories |
9547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 853.8 g | 1095% | |
| Saturated Fat | 190.1 g | 950% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 462.3 g | 168% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 173.0 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 684 mg | 53% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
