Pampushky are raised doughnuts with filling.|
- 2 Tablespoon sugar
- 1/2 Cup water
- 2 Package active dry yeast
- 1/4 Cup milk
- 6 Cup unbleached all-purpose flour
- 1/4 Pound sweet butter
- 1/2 Cup sugar
- 2 Eggs
- 3 Egg yolks
- 1 Teaspoon salt, if using sweet butter
- 1 Teaspoon vanilla extract
- Zest of one lemon
- 1 Cup rose preserve or any dry fruit preserve
- Powdered sugar, as needed
- Mix the sugar and water, sprinkle with the yeast, and let stand until soft.
- Heat the milk to warm, and add the milk and 1/4 cup of the flour to the yeast mixture.
- Beat well, cover and allow rising 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 meticulously until the eggs are pale white.
- Grate a lemon on a fine grater until the entire yellow colour is grated off and add this (the zest), vanilla, and the yeast mixture to the butter-egg mixture.
- Combine 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 rising 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 teaspoon of rose preserve at evenly space intervals on the dough, or with a 2 1/2-inch cutter, softly form impressions and place the filling in each.
- Roll another portion out, as above, to the same thickness, and softly cover the first, overlapping a little.
- 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.
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