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  1. MMMMM-- Recipe via Meal-Master (tm) v7.02

  2. Title: Pampushky (Raised Doughnuts With Filling)

  3. Categories: Russian, Christmas, Bread

  4. Servings: 10

  5. 2 tb Sugar

  6. 1/2 c ;Water

  7. 2 pk Active Dry Yeast

  8. 1/4 c Milk

  9. 5 c Unbleached All-Purpose Flour

  10. -; Up To 6 May Be Needed

  11. 1/4 lb Butter;

  12. 1 Stick

  13. 1/2 c Sugar

  14. 2 lg Eggs

  15. 3 lg Egg Yolks

  16. 1 ts Salt; If Using Sweet Butter

  17. 1 ts Vanilla Extract

  18. Zest Of One Lemon

  19. 1 c Rose Preserve Or Any Dry

  20. -Fruit Preserve

  21. Powdered Sugar; As Needed

  22. Combine the sugar and water, sprinkle with the yeast, and let stand until

  23. soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the

  24. flour to the yeast mixture. Beat well, cover and allow to rise until

  25. 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

  26. the sugar-butter mixture, beating thoroughly until the eggs are pale

  27. white. Grate a lemon on a fine grater until all of the yellow color is

  28. grated off and add this (the zest), vanilla, and the yeast mixture to the

  29. butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little

  30. loose, add a little more, but the dough should be soft. Knead, by hand,

  31. for about 10 minutes. Replace in a greased bowl, turning once to grease

  32. the top, and cover with a damp towel, set in a warm place until double in

  33. bulk. Punch down, knead a few more times, and allow to rise again until

  34. the dough is doubled. When doubled, divide the dough into 4 parts. On a

  35. lightly floured surface, roll one part into a rectangle about 1/4-inch

  36. thick, turning once or twice during the rolling to achieve a uniform

  37. thickness. Dust with flour sparingly. Place 1 ts of rose preserve at

  38. evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently

  39. form impressions and place the filling in each. Roll another portion out,

  40. as above, to the same thickness, and gently cover the first, overlapping a

  41. little. (Filling will show through.) Cut circles with the cutter. Place

  42. them on a lightly floured cookie sheet and allow rise until double in

  43. size. Repeat until all of the dough is used, rolling out the scraps last.

  44. Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.

  45. Test the temperature by frying a piece of bread; it should bubble and turn

  46. golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at

  47. a time. Do NOT crowd as this lowers the temperature and the doughnuts

  48. will absorb too much grease. When one side is golden, flip with a spoon

  49. to fry the other side. Dough will puff up in the frying. Perfect

  50. pampushky are light as air. Drain on paper towels. When slightly cooled,

  51. sprinkle with powdered sugar.

  52. Serve with tea.

  53. MMMMM


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