You see: both ponchiki and pyshki are just balls of dough with jam filling inside. "The "Technical Manual" of 1936 contains the following recipe: "The piece of dough is cut in the same way as for other fried pastries with the only difference that after it is filled with jam, the edges of the pastry are gathered into a knot and rolled by hand into a round shape.” This is when people began to argue over the origins of this pastry – Leningrad or Moscow. When they brown, take them out, put them on a platter and sprinkle with sugar."Īfter the 1917 Revolution, jealousy between the old capital and the new one intervenes in the dispute between the pyshka and ponchik. Here the pyshki have no holes at all: "With a spoon, slip pieces of yeast dough with raisins into a saucepan with boiling clarified butter. Shambinago published in Saint Petersburg in 1860. No holes are mentioned in pyshki in another work from that era as well, "Home Economics for Young and Inexperienced Hostesses" by A. Molokhovets makes no distinction between pyshki and ponchiki (or ponchki). These ponchki don’t have holes they are just balls of dough with fillings. She lists a half dozen more recipes of ponchki with rum, apples, chocolate, and other fillings. Notice that she calls them ponchki, not ponchiki. That is why we were not surprised to see the name of one of her recipes: "Pyshki or ponchki with jam." And many of the recipes in her "A Gift to Young Housewives" were actually of Polish origin. She herself was quite influenced by Polish cuisine. He recommended filling them with elderberry jam, plum jelly, apple or pear jam and even poppy seeds.īut back to Molokhovets. Little ponchiki made with yeast dough and filled with rose hips - pierożki - were described by Stanisław Czerniecki, the author of a cookbook published in Cracow in 1682. In the old days ponchiki were an entire symphony of tastes and scents. And that was when the battle between pyshki and ponchiki began. Yelena Molokhovets was one of the first to use the word "ponchiki" in the second half of 19th century. Not many people know that this popular treat came to Russia from Poland not long ago. The name is derived from the verb пыхать which meant “to fry in oil.” So we can consider pyshka native to Russia.īut there are some questions about ponchiki. He does, of course, realize that the whole - or hole - topic is somewhat comical.īut were there ever differences between ponchiki and pyshki? Pyshki have been around for centuries. Unlike his other works - he is a well-known writer of fantasy in Russia -his work on the doughnut question is not in the realm of fantasy. It’s like borsht without beets or shashlik cooked in a frying pan,” writes Svyatoslav Loginov, a well-known researcher of this topic. Some experts believe the hole is an issue. These doughnuts sprinkled with powdered sugar and have been delighting visitors for decades. Moscow’s oldest doughnut shop near VDNKh has been making ponchiki since the 1950s. Tens of thousands of restaurants and cafes in Russia would argue with this because they do the opposite. Many people today would say that a ponchik is just a round piece of fried dough while a pyshka always has a hole in it. Petersburg they are called “shaverma.” Another big argument is what to call a doughnut: ponchik or pyshka? In the northern capital, they are called pyshka. For example, Muscovites call gyros "shaurma,” but in St. They even argue about food and what to call it. Petersburg are old rivals, and not only for the title of capital city.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |