Tbilisi Ponchiki

Make the custard. Whisk the yolks, 80 g sugar and cornstarch in a heatproof bowl until smooth. Heat the milk in a saucepan until steaming but not boiling. Slowly whisk about one-third of the hot milk into the yolk mixture, then pour it back into the pan. Cook over medium-low heat, whisking constantly and scraping the corners, until thick and bubbling; keep whisking 30 seconds and confirm it reaches at least 71 °C. Remove from the heat and whisk in the butter and 5 ml vanilla. Spread in a shallow tray, press a cover onto the surface, cool rapidly and refrigerate at 4 °C or colder until firm, at least 60 minutes.

Wake the yeast. Stir the warm water, yeast and 5 g from the dough sugar in a large bowl. Leave 5–10 minutes, until foamy. If it does not foam, replace the yeast before continuing.

Mix and knead. Whisk the egg, remaining 40 g dough sugar, melted cooled butter, salt and 5 ml vanilla into the yeast mixture. Add the flour and mix until no dry patches remain. Knead by mixer on low-medium speed for 8 minutes, or by hand for about 10 minutes, until the dough is smooth, elastic and slightly tacky. Avoid adding extra flour unless the dough is too wet to handle after kneading.

Let the dough rise. Put it in a lightly greased bowl, cover and leave at a warm room temperature for about 60 minutes, until doubled. Keep the chilled cream refrigerated while it waits.

Shape and proof. Divide the dough into 16 equal pieces of about 58 g and round them. Flatten each to a disc about 8 cm wide. Put about 38 g cold pastry cream in the centre, gather the edges over it and pinch firmly to seal. Roll gently into a smooth ball, set seam-side down on parchment, cover and proof for about 25 minutes until puffy. Keep the remaining cream chilled.

Fry safely. Set a deep heavy saucepan on a stable burner and add oil no higher than halfway up the pot. Heat to 165–170 °C, monitoring with a deep-fry thermometer. Fry 2–3 ponchiki per batch, seam-side down first, turning once, for about 3–4 minutes total until evenly deep golden. Do not overcrowd or leave the oil unattended. Remove one test pastry, let it drain briefly, then check the centre from the side; it must reach at least 71 °C. Adjust the next batch's time or heat if needed.

Drain and serve. Lift the ponchiki onto a wire rack or paper-lined tray and wait 5–10 minutes; the custard stays hot. Dust with icing sugar and serve warm. Refrigerate any filled pastries within 2 hours.