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These yeast-raised fried rounds of dough have been a part of the
Ukrainian celebrations for centuries. There are recipes for

pampushky (puffs) called solitni (hundreds of years). The light and
delightful food did not start out as a dessert, but as a dish to eat
on its own. The dough was fried and tossed with mashed garlic and
oil++a version now used as an accompaniment to soups or as an
appetizer. Pampushky for Sviata Vechera are sweet doughnuts dusted
with sugar and filled with rose preserve. The dough is light and
airy and the rose preserve perfumes bring back memories of summer. 2
tbsp sugar 1/2 cup water 2 pkg active dry yeast 1/4 cup milk 5 cups
unbleached all-purpose flour (up to 6 may be needed) 1/4 lb butter (1
stick) 1/2 cup sugar 2 large eggs 3 large egg yolks 1 tsp salt, if
using sweet butter 1 tsp vanilla extract zest of one lemon 1 cup 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, over
lapping 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. Origin: FidoNet Home Cooking Echo Shared by:
Rich Harper

Submitted By SHARON STEVENS On 02-21-95

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