Recipe via Meal-Master (tm) v7.02
Title: Pampushky (Raised Doughnuts With Filling)
Categories: Russian, Christmas, Bread
Servings: 10
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 ts Salt; If Using Sweet Butter
1 ts 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.
|
