Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Sugar
1/2 c ;Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-; Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand
until soft. Heat the milk to lukewarm, and add the milk and 1/4 cup
of the flour to the yeast mixture. Beat well, cover and allow to rise
until light and bubbly, about 10 minutes. In another bowl, cream the
butter and sugar. Beat eggs and egg yolks together, blending well and
combine with the sugar-butter mixture, beating thoroughly until the
eggs are pale white. Grate a lemon on a fine grater until all of the
yellow color is grated off and add this (the zest), vanilla, and the
yeast mixture to the butter-egg mixture. Mix in 4 cups of flour. If
the dough seems a little loose, add a little more, but the dough
should be soft. Knead, by hand, for about 10 minutes. Replace in a
greased bowl, turning once to grease the top, and cover with a damp
towel, set in a warm place until double in bulk. Punch down, knead a
few more times, and allow to rise again until the dough is doubled.
When doubled, divide the dough into 4 parts. On a lightly floured
surface, roll one part into a rectangle about 1/4-inch thick, turning
once or twice during the rolling to achieve a uniform thickness. Dust
with flour sparingly. Place 1 ts of rose preserve at evenly space
intervals on the dough, or with a 2 1/2-inch cutter, gently form
impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first,
overlapping a little. (Filling will show through.) Cut circles with
the cutter. Place them on a lightly floured cookie sheet and allow
rise until double in size. Repeat until all of the dough is used,
rolling out the scraps last. Heat oil or shortening to 375 degrees F.
in a deep fryer or wide skillet. Test the temperature by frying a
piece of bread; it should bubble and turn golden quickly. The fat
should not be smoking. Fry 5 or 6 pampushky at a time. Do NOT crowd
as this lowers the temperature and the doughnuts will absorb too much
grease. When one side is golden, flip with a spoon to fry the other
side. Dough will puff up in the frying. Perfect pampushky are light
as air. Drain on paper towels. When slightly cooled, sprinkle with
powdered sugar.

Serve with tea.

Browse by categories