Author Topic: Ukrainian - Poppy Seed Filled Pampushky (Poppy Seed Filled Doughnuts)  (Read 16520 times)

Olga Drozd

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Ukrainian - Poppy Seed Filled Pampushky - (Poppy Seed Filled Doughnuts)

Pampushky are always a great favorite at Christmas time.  "Pampushky" means puffs. Don't let the filled pampushky rise to much or the seams will start to open.


1 cup ground poppy seed
2 Tablespoons whipping cream - hot
1 Tablespoon butter
1/3 cup honey or sugar, or to taste (buckwheat honey used)
1 teaspoon grated lemon rind
1/3 cup ground walnuts
1 egg white - beaten until stiff

Pour boiling water over the poppy seed and drain.  Cover with lukewarm water and soak for 30 minutes or longer.  Drain over a fine sieve.  Grind the poppy seed. Add butter to the hot cream until butter has melted.  Add the honey or sugar, grated lemon rind, ground walnuts and the cream/butter mixture. Mix.  Beat the egg white until stiff and fold into the mixture.


1/4 cup water, lukewarm
1 Tablespoon active dry yeast
1/4 teaspoon ground ginger
1 teaspoon sugar

1/2 cup milk, lukewarm
3 to 3 1/2 cups all purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1/4 cup butter, melted and cooled to lukewarm
2 eggs
1 egg yolk
1 teaspoon vanilla

1 egg white, slightly beaten
Poppy seed filling, or filling of your choice ( such as prune butter, or your favourite fruit jam/jelly)
Vegetable oil for frying
Sugar for coating

Pour lukewarm water into a small bowl.  Stir in yeast, 1 teaspoon sugar and ground ginger; set aside for 5 minutes.

Sift flour into a large bowl.  Make a hollow in the center.  Add 2 Tablespoons sugar, salt, butter, eggs, egg yolk, milk and vanilla around the edges of the flour.  Pour the yeast liquid into the hollow.  Combine the ingredients using a wooden spoon.  Place dough on a lightly floured board and knead until smooth, about 5 minutes. If the dough is a bit sticky add a bit more flour but not to much as this dough must remain moderately soft.

Place dough in a greased bowl; turn once to grease lightly.  Cover the bowl with a dish towel; place in a warm, draft-free area for 1 1/2 hours or until doubled in bulk.

Punch dough down.  Turn out dough onto lightly floured board; knead until smooth.  Let rest about 5 minutes.  Roll out dough to a 1/4-inch thickness.  Use a cookie cutter or glass and cut out 2 1/2 inch diameter circles.  Brush edges lightly with egg white.  Place 1 teaspoon of poppy seed filling in the middle of half of the circles.  Cover with remaining circles; press edges firmly together with well floured fingers.  Place doughnuts in a warm, draft free area for about 15 minutes or until doubled in bulk. Gather scraps into a ball and let rest for about 15 minutes, roll out, cut into circles and fill as above.

Use a deep fryer or pour oil into a heavy, deep skillet to a depth of 1 1/2 inches.  If using deep fryer, follow manufacturer's instructions.  Heat oil to 375 F.  Slide pampushky gently into hot oil.  Do not crowd. Turn doughnuts after one side is browned.  Remove with slotted spoon when second side is brown; drain on paper towels. Roll hot pampushky in sugar or cinnamon sugar OR let cool and sift confectioners' sugar over them..  Makes about 12 to 16 pampushky.

NOTE: Read how I grind my poppy seeds at link>>>
« Last Edit: December 04, 2012, 08:47:06 AM by Olga Drozd »