Pampushky – Ukrainian fried donuts
Pampushky, also known as Ukrainian fried donuts, are delectably soft and fluffy deep-fried pastries. A staple in Ukrainian cuisine, they are traditionally served as a sweet treat or dessert. The dough is made from a mixture of milk, sugar, eggs, butter, yeast, and flour, which is then kneaded until smooth and left to rise. Once risen, the dough is formed into small balls, and each is fried until golden brown. Pampushky are often tossed in sugar or filled with jams or sweetened cream. They can be enjoyed on their own or with a cup of tea or coffee, making them perfect for celebrations, family gatherings, or just a special indulgence. Description by ChatGPT.
Dive into the heart of Ukrainian cuisine with these delectable Pampushky, a staple during the winter festivities and a beloved treat throughout the year. Baba, from Baba's Kitchen: Ukrainian Soul Food, shares her treasured recipe alongside a special secret trick to ensure they are as fluffy and delectable as possible. Filled with aromatic Raja rose petal jam, these sweet, doughy delights are the perfect fusion of tender pastry and fragrant floral tones. If you're ready for a journey into Ukrainian soul food, grab your apron, and let's get started!
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup milk, warmed
- 2 tablespoons sugar
- 1 large egg
- 1 tablespoon active dry yeast
- 1/4 cup unsalted butter, melted and slightly cooled
- Pinch of salt
- Rose petal preserve (Raja preserve) or substitute with cherry or apricot preserves
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
1. Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
2. Equipment: Mixing bowls, whisk, frying pan, slotted spoon, cooling rack.
3. In a large bowl, combine the active dry yeast with warm milk and sugar. Stir gently and let the mixture sit until frothy, about 5 to 10 minutes.
4. Add the melted butter, egg, and a pinch of salt to the yeast mixture. Mix well.
5. Gradually incorporate the flour, stirring continuously, until a soft dough forms.
6. Knead the dough on a floured surface until smooth, about 5 to 7 minutes.
7. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise until it doubles in size, usually about 1 hour.
8. After the dough has risen, punch it down and roll into small balls, about the size of walnuts.
9. Heat the vegetable oil in a frying pan over a medium flame until hot, but not smoking.
10. Fry the dough balls in batches of six, as Baba advises, to keep them manageable and ensure even cooking. They should be golden brown on each side, about 1 to 2 minutes per side.
11. Once cooked, remove the Pampushky with a slotted spoon and set them on a cooling rack to drain excess oil.
12. When the Pampushky are still warm, make a small hole with a knife and fill each one with rose petal preserve using a piping bag or a teaspoon.
13. Finally, dust the filled Pampushky with powdered sugar before serving.
Cooking Tips:
- The dough should be tacky but not overly sticky. If it's too wet, add a bit more flour; if too dry, a splash more milk.
- Monitor the oil temperature to prevent the Pampushky from burning or being under-cooked.
Servings: Makes approximately 20 Pampushky.
This recipe has been brought to you by Baba's Kitchen: Ukrainian Soul Food. For a deep dive into Ukrainian recipes and stories, check out Baba's cookbook on her YouTube channel at https://www.youtube.com/@babaskitchenukrainiansoulf9329
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