Ukrainian Pumpushky With Filling Donuts Recipes

Steps:

• PUMPUSHKY DOUGH Combine sugar and water, sprinkle with yeast, and let stand until soft.
• Heat milk to lukewarm, and add milk and 3/4 cup flour to yeast mixture.
• Beat well, cover, and allow to rise until light and bubbly, about 10 minutes.
• Cream butter and sugar.
• Beat eggs and egg yolks and combine with sugar/butter mixture, beating thoroughly until eggs are pale white.
• Grate a lemon on a fine grater until all yellow is rubbed off and add lemon zest, vanilla, and yeast mixture to egg/butter mixture.
• Mix in 4 cups of flour.
• If dough seems too loose, add a little more flour: however, dough should be soft.
• Knead by hand for about 10 minutes.
• Cover with a damp towel, set in a warm place until double in bulk.
• Punch down, knead a few times, and allow to rise again until doubled.
• Divide dough into 4 parts.
• On a lightly floured surface, roll one part into a rectangle 1/4 inch thick.
• Turn over once or twice.
• Dust with flour sparingly.
• Place 1 teaspoon of rose preserve at evenly spaced intervals on the dough, or with a 2 1/2 inch cutter gently form impressions and place filling in each.
• Roll out another portion of the dough to the same thickness and gently cover the first, overlapping a little.
• (Filling will show through).
• Cut circles with cutter.
• Place them on a lightly floured cookie sheet and allow to rise until double in size.
• Repeat until all the dough is used, rolling out scraps last.
• Heat oil or shortening to 375 degrees F.
• in a deep fryer or wide skillet.
• Test temperature by frying a piece of bread; it should bubble and turn golden quickly.
• Fat should not be smoking.
• Fry 5 to 6 pampushky at a time.
• Do not crowd, since this lowers the temperature and doughnuts absorb too much grease.
• When one side is golden, flip with a spoon to fry other side.
• Dough will puff up in the frying.
• Drain on paper towels.
• When slightly cooled, sprinkle with powdered sugar.
• ROSE PRESERVE: (Rozha z tsukrom) Pick over petals, removing any debris, leaves, stamen, or insects.
• Coarsely chop 1 cup of petals in processor, add 1 cup of sugar, half the lemon juice, 1 tablespoon rum, and another cup of sugar.
• Mix for a minute, scraping sides.
• Repeat with the rest of the petals.
• Pack into small jars (about 1 cup) rapping lightly to release air bubbles.
• Cover and keep in a cool place.
• Last up to a year.
• It is used sparingly, so small jars are practical.

Steps:

• PUMPUSHKY DOUGH 1. Combine sugar and water, sprinkle with yeast, and let stand until soft. 2. Heat milk to lukewarm, and add milk and 3/4 cup flour to yeast mixture. Beat well, cover, and allow to rise until light and bubbly, about 10 minutes. 3. Cream butter and sugar. Beat eggs and egg yolks and combine with sugar/butter mixture, beating thoroughly until eggs are pale white. 4. Grate a lemon on a fine grater until all yellow is rubbed off and add lemon zest, vanilla, and yeast mixture to egg/butter mixture. Mix in 4 cups of flour. 5. If dough seems too loose, add a little more flour: however, dough should be soft. Knead by hand for about 10 minutes. Cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few times, and allow to rise again until doubled. 6. Divide dough into 4 parts. On a lightly floured surface, roll one part into a rectangle 1/4 inch thick. Turn over once or twice. Dust with flour sparingly. 7. Place 1 teaspoon of rose preserve at evenly spaced intervals on the dough, or with a 2 1/2 inch cutter gently form impressions and place filling in each. 8. Roll out another portion of the dough to the same thickness and gently cover the first, overlapping a little. (Filling will show through). 9. Cut circles with cutter. Place them on a lightly floured cookie sheet and allow to rise until double in size. Repeat until all the dough is used, rolling out scraps last. 10. Heat oil or shortening to 375 degrees F. in a deep fryer. Test temperature by frying a piece of bread it should bubble and turn golden quickly. Fat should not be smoking. 11. Fry 5 to 6 pampushky at a time. Do not crowd, since this lowers the temperature and doughnuts absorb too much grease. When one side is golden, flip with a spoon to fry other side. Dough will puff up in the frying. Perfect pampushky have a white ring around the middle and are light as air. Drain on paper towels. 12. When slightly cooled, sprinkle with powdered sugar. ROSE PRESERVE: (Rozha z tsukrom) 1. Pick over petals, removing any debris, leaves, stamen, or insects. 2. Coarsely chop 1 cup of petals in processor, add 1 cup of sugar, half the lemon juice, 1 tablespoon rum, and another cup of sugar. Mix for a minute, scraping sides. Repeat with the rest of the petals. 3. Pack into small jars (about 1 cup) rapping lightly to release air bubbles. Cover and keep in a cool place. Last up to a year. It is used sparingly, so small jars are practical. 4-6 servings1 hours 6 minutes ( 1 hrs prep time, 6 mins cook time )

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.