Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Sugar
1/2 c -- Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
- -- Up To 6 May Be
Needed
1/4 lb Butter -- 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 t Salt -- If Using Sweet
Butter
1 t Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar -- As Needed
Combine the sugar and water, sprinkle with the yeast,
and let stand until soft. Heat the milk to lukewarm,
and add the milk and 1/4 cup of the flour to the yeast
mixture. Beat well, cover and allow to rise 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 thoroughly until the
eggs are pale white. Grate a lemon on a fine grater
until all of the yellow color is grated off and add
this (the zest), vanilla, and the yeast mixture to the
butter-egg mixture. Mix 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 to rise 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 ts of
rose preserve at evenly space intervals on the dough,
or with a 2 1/2-inch cutter, gently form impressions
and place the filling in each. Roll another portion
out, as above, to the same thickness, and gently cover
the first, overlapping a little. (Filling will show
through.) 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.
