1690 Viennese chocolate doughnuts or buns

Pyshki ili ponchki venskija shokoladnyja

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 6 eggs
  • lb, or ¾ glass, sugar
  • lb, or glasses, flour
  • ½ glass very thick cream
  • ⅓ or ¼ lb chocolate, that is, ½–1 tablet
  • ½ lb sugar
  • 2 glasses milk


    Mix 6 egg yolks with lb sugar until white. Add lb flour and 6 beaten egg whites. Mix carefully, press out from a paper tube or canvas bag to form small round pirozhki, sprinkle with sugar, and bake. Or, to keep the pastry from spreading and to ensure that the circles are the same size, bake them in small round pans (1 vershok in diameter). After they have finished baking, hollow out these buns (pirozhki) from underneath and fill with whipped heavy cream and sugar (½ glass cream, about 2–4 pieces sugar, and, if desired, a little vanilla). Stack in pairs, dip in chocolate, lay on a wire rack, and place in the summer oven for several minutes.

    Prepare the chocolate as follows: Bring to a boil lb chocolate, ½ lb sugar, and 2 glasses milk. Strain and reboil until the mixture thickens and is reduced to glasses. Remove from the fire and beat with a wooden spoon until the liquid cools and begins to form a thin membrane. Dip the buns in this chocolate. Yields 13–15 pairs.