Ukrainian Pumpushky With Filling Doughnuts

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 tablespoons sugar
• 1/2 cup water
• 2 tablespoons active dry yeast
• 3/4 cup milk
• 5 -6 cups flour
• 1/2 cuup unsalted butter
• 1/2 cup sugar
• 2 eggs
• 3 egg yolks
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 lemon, zest of
• powdered sugar
• 2 cups rose petals (this is delicious, use wild roses if you have)
• 4 cups sugar
• 1 1/2 lemon, juice of
• 3 tablespoons rum

Recipe

• 1 pumpushky dough 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.
• 3 beat well, cover, and allow to rise until light and bubbly, about 10 minutes.
• 4 cream butter and sugar.
• 5 beat eggs and egg yolks and combine with sugar/butter mixture, beating thoroughly until eggs are pale .
• 6 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.
• 7 mix in 4 cups of flour.
• 8 if dough seems too loose, add a little more flour: however, dough should be soft.
• 9 knead by hand for about 10 minutes.
• 10 cover with a damp towel, set in a warm place until double in bulk.
• 11 punch down, knead a few times, and allow to rise again until doubled.
• 12 divide dough into 4 parts.
• 13 on a lightly floured surface, roll one part into a rectangle 1/4 inch thick.
• 14 turn over once or twice.
• 15 dust with flour sparingly.
• 16 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.
• 17 roll out another portion of the dough to the same thickness and gently cover the first, overlapping a little.
• 18 (filling will show through).
• 19 cut circles with cutter.
• 20 place them on a lightly floured cookie sheet and allow to rise until double in size.
• 21 repeat until all the dough is used, rolling out scraps last.
• 22 heat oil or shortening to 375 degrees f.
• 23 in a deep fryer or wide skillet.
• 24 test temperature by frying a piece of bread; it should bubble and turn golden quickly.
• 25 fat should not be smoking.
• 26 fry 5 to 6 pampushky at a time.
• 27 do not crowd, since this lowers the temperature and doughnuts absorb too much grease.
• 28 when one side is golden, flip with a spoon to fry other side.
• 29 dough will puff up in the frying.
• 30 drain on paper towels.
• 31 when slightly cooled, sprinkle with powdered sugar.
• 32 rose preserve: (rozha z tsukrom) pick over petals, removing any debris, leaves, stamen, or insects.
• 33 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.
• 34 mix for a minute, scraping sides.
• 35 repeat with the rest of the petals.
• 36 pack into small jars (about 1 cup) rapping lightly to release air bubbles.
• 37 cover and keep in a cool place.
• 38 last up to a year.
• 39 it is used sparingly, so small jars are practical.