Raspberry Ponchik


  • 1 (10 count) package of pre-made refrigerated biscuits
  • 24 oz canola oil (for frying)
  • ¼ cup raspberry jelly or jam (or feel free to use your favorite flavor)
  • ¼ cup sugar
  • 2 teaspoons cinnamon


  1. Separate biscuits and flatten them so diameter is about 4 inches.
  2. Place about a teaspoon of jelly or jam in the center of each biscuit. Bring the edges together to form a ball. Pinch it closed at the top to seal in the filling.
  3. When all 10 ponchik are ready, pour the oil in a saucepan and bring to 350 degrees F. While waiting for the oil to reach temperature, pour sugar and cinnamon onto a plate.
  4. When oil is ready, use a slotted spoon to lower ponchik into oil. Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.
  5. Remove from oil with slotted spoon and place on plate with cinnamon sugar. Gently roll the ponchik to coat. Be careful, ponchik will be hot.

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