While not as fluffy as a Berliner, beignet or bombolone, the Armenian doughnut ponchik is still easy to crave. Traditionally filled with a sweet custard, ponchiks can also be found in Armenian bakeries around town, filled with dulce de leche and various jams and especially Nutella, which seems to be a particular favorite.

Enveloping the filling is a thin layer of dough with a slight chew and subtle fluff that, aside from being fried, barely resembles either a yeast-raised or cake American doughnut. Ponchik recipes typically include either farmer’s cheese or ricotta, lots of egg, some flour, some salt and either yeast or baking soda as leavening, although the dough doesn’t require a rise. The thin and chewy texture of the dough creates a sturdy exterior that can hold an extra generous amount of whatever filling you choose.

Here are a three great places to try some. If you’re in a rush, call ahead, as the bakeries usually make the doughnuts to order.

Art’s Bakery