UKRAINIAN PAMPUSHKY CHRISTMAS DOUGHNUTS
Light and tender with variations of fillings, poppy seeds,or prune jam, cherry preserves, or apricot jam.
Provided by Olha7397
Categories Yeast Breads
Time 36m
Yield 2 doz.
Number Of Ingredients 24
Steps:
- POPPY SEED FILLING: The night before, cover poppy seeds with boiling water and let them soak until the following morning, or wash and parboil for 30 minutes just before grinding. Drain thoroughly and grind in a poppy-seed grinder, or put them through the finest blade of your meat chopper 3 or 4 times. I use a coffee grinder for this. (or buy ground poppy seeds if there is a store near you that prepares them, but be sure they are not rancid.).
- Cream butter with honey. When well blended, combine with cream, poppy seeds and remaining filling ingredients. (Some people prefer to omit the butter and to cook the ground poppy seeds with 2 cups milk and the honey until the mixture is thick. The other ingredients are then stirred in.).
- FOR THE DOUGHNUTS: Sprinkle yeast into warm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, or until mixture. Scald milk and stir in butter, salt and sugar. When butter melts, cool milk to lukewarm. Combine with beaten eggs and yolks and yeast mixture, vanilla and lemon rind. Gradually beat in enough flour to make a medium firm dough that is still pliable. Knead until smooth and elastic-about 10 minutes. Place dough in a floured bowl, dust with flour and set to rise in a draft free corner until double in bulk-about 1 1/2 hours. Punch dough down and let it rise again until doubled.
- Turn dough onto a floured board and roll out to 1/2 inch thickness. Cut into circles with a 3-inch round cookie cutter. Place a teaspoonful of filling on half of the circles. Top with unfilled circles and pinch edges closed, using a little cold water to seal them. Let rise, uncovered, on floured board until doubled in bulk.
- Fry a few at a time in lard heated to 375°F Turn once so both sides become golden brown. Allow about 6 minutes for frying each batch. Drain on paper towel and sprinkle with sugar and cinnamon. Makes about 2 dozen doughnuts.
- Visions of SugarPlums.
Nutrition Facts : Calories 3260.4, Fat 166.2, SaturatedFat 60.6, Cholesterol 678.6, Sodium 1349.9, Carbohydrate 389.9, Fiber 29.8, Sugar 162.6, Protein 75.9
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Ochena Sam
[email protected]I've never had pampushky before, but these were amazing! The dough was so soft and fluffy, and the garlic butter sauce was the perfect touch. I will definitely be making these again.
abel perry
[email protected]These pampushky were delicious! I used a stand mixer to make the dough, which made it really easy. The garlic butter sauce was also very good. I will definitely be making these again.
Kumar Dahal
[email protected]I made these pampushky for a potluck and they were a huge hit! Everyone loved them. They were so light and fluffy, and the garlic butter sauce was the perfect complement. I will definitely be making these again.
Lessy Muule
[email protected]These pampushky were amazing! The dough was so soft and fluffy, and the garlic butter sauce was the perfect touch. I will definitely be making these again.
Md Hamedul
[email protected]I've made these pampushky several times now and they're always a hit! They're so easy to make and they always turn out perfect. The garlic butter sauce is also a must-have.
Grey
[email protected]These pampushky were delicious! The dough was soft and fluffy, and the garlic butter sauce was amazing. I will definitely be making these again.
nm Legend
[email protected]These pampushky were a hit at my Christmas party! They were so light and fluffy, and the garlic butter dipping sauce was the perfect complement. I will definitely be making these again next year.
Meera gaming
[email protected]These pampushky were easy to make and turned out great! I used a stand mixer to make the dough, which made it really easy. The garlic butter sauce was also very good. I will definitely be making these again.
Bre Ranum
[email protected]I've never had pampushky before, but these were amazing! The dough was so soft and fluffy, and the garlic butter sauce was the perfect touch. I will definitely be making these again.
Michael Chisale
[email protected]These pampushky were delicious! I used a stand mixer to make the dough, which made it really easy. The garlic butter sauce was also very good. I will definitely be making these again.
Valdet Brahimaj
[email protected]I made these pampushky for a potluck and they were a huge hit! Everyone loved them. They were so light and fluffy, and the garlic butter sauce was the perfect complement. I will definitely be making these again.
Amna Ahmed
[email protected]These pampushky were amazing! The dough was so soft and fluffy, and the garlic butter sauce was the perfect touch. I will definitely be making these again.
White Sox
[email protected]I've made these pampushky several times now and they're always a hit! They're so easy to make and they always turn out perfect. The garlic butter sauce is also a must-have.
Saimon Hossain
[email protected]These pampushky were delicious! The dough was soft and fluffy, and the garlic butter sauce was amazing. I will definitely be making these again.
Rohdar Linda
[email protected]I made these pampushky for a Ukrainian Christmas party and they were a huge success! Everyone loved them. They were so light and fluffy, and the garlic butter sauce was the perfect touch. I will definitely be making these again.
Lina Mamzondi
[email protected]These pampushky were easy to make and turned out great! I used a stand mixer to make the dough, which made it really easy. The garlic butter sauce was also very good. I will definitely be making these again.
Liz Mendez
[email protected]I've never had pampushky before, but these were delicious! The dough was soft and chewy, and the garlic butter sauce was amazing. I'll definitely be making these again.
Trina Smith
[email protected]These pampushky were a hit at my Christmas party! They were so light and fluffy, and the garlic butter dipping sauce was the perfect complement. I will definitely be making these again next year.