Ukrainian Pumpushky With Filling Doughnuts

"The dough is very light and the filling delicious."
photo by a user photo by a user
Ready In:
1hr 6mins




  • 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.

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