⅔ rd’s cup sugar (divided)
½ c Water
5 tsp Active dry or instant yeast (1 packet)
½ c milk (Scalded, room temperature)
4 ½ c bread flour
1/4 lb Butter; 1 Stick
3 Egg yolks
1 tsp Lemon zest
1 tsp Vanilla extract
Combine 1 tbsp sugar and water, sprinkle with the yeast, and let stand until foamy and activated.
Add the milk and 1/4 cup of the flour to the yeast mixture cover and allow to rise until light and bubbly, about 10 minutes.
In second mixing bowl, cream the butter and ½ cup sugar, beat in the eggs and egg yolks mixing well until the eggs are pale white.
Add the lemon zest, vanilla and the yeast mixture to the butter-egg mixture.
Knead in the remaining 4 cups of flour. The dough should be soft. Knead, for 5 minutes by mixer or by hand, for about 10 minutes.
Transfer to a oiled bowl, turning once, cover with a damp towel, set in a warm place until double in bulk.
Transfer to a lightly floured surface, divide into four equal portions and roll one part into a rectangle about 1/2-inch thick, dust with flour sparingly.
Cut with a 2 1/2-inch cutter, cut the centre out with a smaller cookie cutter, place on a lightly floured cookie sheet and allow rise until double in size. Repeat until all of the dough is finished.
For Fruit filled or jam/jelly doughnuts:
Place a small amount of your choice of the fillings in the center, lightly brush the edges with a small amount of water, bring the edges together and pinch well to seal tightly.
Place the pampushky seam-side down on a lightly floured surface, cover, and let rise a while, about 30 minutes.
Heat oil or shortening to 350°F (180°C) in a deep fryer or wide skillet. Fry 2-3 pampushky at a time for 3 ½ -4 minutes per side. Remove from heat and immediately toss with the remaining sugar, or allow to cool, fill with vanilla cream or Lemon Curd and dust with confectioners’ sugar.
1 lb. prunes, Cranberries or dried apricots
to taste Sugar
1/4 cup crushed walnuts
1 tsp. Lemon Juice
Boil the fruit until soft.
Drain thoroughly. Put through a food processor or blender.
Add the remaining ingredients.
Poppy Seed Filling
1 cup poppy seeds
1 cup raisins
1/3 cup honey
1/2 cup nuts
1 teaspoon Vegetable Oil
Grind the clean dry poppy seeds in a coffee grinder, place in small mixing bowl.
Rinse the raisins with hot water and allow to sit for 10 minutes, drain well, add the moistened raisins to the ground poppy seeds.
Mix in the honey, nuts, and vegetable oil and then fold all together, use as required.
Vanilla Cream Filling
1½ cups (366 ml) whole milk
½ cup (100 g) granulated sugar
¼ cup (31.25 g) cake flour
½ teaspoon (0.5 teaspoon) kosher salt
4 egg yolks
1 teaspoon vanilla extract
6 tablespoons heavy cream
While the dough is performing it’s initial rise, make the cream filling.
In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds. Slowly whisk in the flour mixture until thick and pasty.
In a medium saucepan over medium heat, coddle the milk.
Remove the milk from the heat and slowly pour in the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Continue whisking, for 15 seconds as the mixture will thicken (do not rapid boil) immediately remove from heat.
Pour the pastry cream through a fine mesh sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.
3 Lemons (average size)
3/4 cup sugar
I tablespoon cornstarch
3 large egg yolks
1/8 teaspoon salt
5 tablespoons unsalted butter
Zest and juice the lemons, you will require 1 tablespoon lemon zest and 1/2 cup lemon juice.
Whisk together the sugar, cornstarch and egg yolks in a medium saucepan. Stir in the lemon zest then gradually stir in the lemon juice and salt.
Place pan on low heat and stirring constantly with a wire whisk (or use a rubber spatula) until mixture thickens (it should be thick enough to coat the back of a wooden spoon) and has reached 170 F. Remove pot from heat, then add the cold, cubed butter. Stir until the butter has melted.
Pour curd into a sealable, heat safe container such as a jar with a lid or a bowl. If you’ve poured it into a bowl, place some plastic wrap directly on top to prevent a skin from forming.
2 Cups Icing Sugar
¼ Cup Milk
1 tsp Vanilla Extract
1 tbsp Honey
Combine Ingredients in a saucepan and bring to a simmer, whisking constantly. Remove from heat after a few minutes of simmering and dip the cooled donuts in the glaze one at a time. Set them back on the wired rack to set up.
Pampushky Garlic Bread
1 cup milk (250 ml)
2 1/4 teaspoons active dry yeast (1 packet)
2 Tablespoons sugar
2 Tablespoons oil (sunflower, avocado, or olive)
3 cups all-purpose flour (380 g)
2 teaspoons salt
1 egg beaten
1 Tablespoon water
For the garlic oil:
3 Tablespoons oil
3-4 garlic cloves
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh Italian parsley
Warm the milk until to room temperature.
Add the milk to the bowl of a stand mixer fitted with a dough hook attachment or to a large bowl if kneading by hand. Add the sugar to the milk, sprinkle the yeast over. Whisk the mixture and allow it to activate and become foamy for about 5-10 minutes.
Once activated, add the oil to the milk mixture, stir in the flour and salt and knead for 6-8 minutes. Alternatively, knead for 10-12 minutes by hand. The dough is done when it is elastic, glossy, soft, and easily comes away from the sides of the bowl/surface.
Add the dough to a lightly oiled bowl and cover with a clean, damp kitchen towel. Let the dough rise for 1-1 1/2 hours, or until doubled in size.
Once the dough has risen and doubled in size, punch it down and transfer it to a clean surface. Form the dough into a rectangle, and then divide it into 8 equal-sized pieces. Form each piece into a ball by pinching the edges inward, roll the dough into a ball shape.
Preheat the oven to 350° F (180°C). Lightly grease a 9-inch round or square baking dish. Whisk the egg and water for the egg wash. Place each ball of dough in the baking dish, with an equal distance between each ball. Allow the dough to rise a second time for 30 minutes, or until the rolls have puffed up and filled the pan.
Brush the tops of the dough with the egg wash and bake for 25-30 minutes, or until deep golden brown.
While the rolls bake, make the garlic oil mixture. Finely mince the garlic, combine with the oil, chopped dill and chopped parsley. Immediately after the rolls come out of the oven brush them garlic-herb mixture over the rolls. Allow the rolls to cool for 15 minutes before serving.