ponchik

plural ponchiks · plural ponchiki

1. A type of fried dough pastry popular in many Central Asian and Eastern European countries, made by deep-frying dough until it becomes puffy, then filling it with custard, jam, or cream, and sometimes glazing the result or dusting it with powdered sugar.

   Dorothy had a ham sandwich followed by a ponchik, a doughnut.

   2009, Patrick M.R. Gibson, “Journey to Apsheronsk, June 1909”, in An Intrepid Woman: The Odyssey of Dorothy McLorn, Leicester, Leics.: Matador, →ISBN, part I (Russia – Growing Up), page 26

   5 more examples

   Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

   1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16

   Remove a ponchik from the oil with the slotted spoon and break open to see if the dough inside has been baked through.

   1983, Anne Volokh, “[Desserts] Ponchiki s Povidlom ili Vareniem: Filled Doughnuts”, in The Art of Russian Cuisine, New York, N.Y.: Macmillan Publishing Company, →ISBN, page 558

   The first wave of Russian Jews came to New York City between 1881 and 1910. The new wave began in 1979, when the Soviet Union began easing restrictions on emigration. Thousands settled in Brighton Beach where the street vendors sell knish-like potato ponchiks and caviar.

   1995, John Grabowski, David Rhoden, “The Empire State”, in Awesome Almanac: New York: A Treasury of Facts and Fictions, Celebrities and Celebrations, and the Weird and Wonderful!, Walworth, Wis.: B & B Publishing, Inc., →ISBN, page 7

   ‘We’re not as colourful as the Ukrainians,’ explained an ex-New Yorker to Beagan while dishing out lashings of cabbage rolls and potato ponchiks.

   1996, Rory MacLean, “Trees in the Bog”, in The Oatmeal Ark: Across Canada by Water, Toronto, Ont.: HarperCollins Publishers Ltd, →ISBN, section “Sligh’ an Uisge – Waterways”, page 202

   I am allergic to ponchiks, the sugar-powdered Polish fritters that Ghaemi’s mother used to make.

   2002, Viken Berberian, chapter 2, in The Cyclist: A Novel, New York, N.Y.: Simon & Schuster, published 2003, →ISBN, page 169