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Pampushky

Pampushky are raised doughnuts with filling.

Ingredients:
  • 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
Directions:
  • 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.


Ukraine Recipes
Click on the recipe you want to see:

 Borscht  Shashlik
 Solyanka  Varenyky
 Holubtsi  Deruny
 Pampushky  Okroshka
 Kutya  Rozsolnyk
 Chicken Kiev  Kasha



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