UKRAINIAN - PAMPUSHKY - CHRISTMAS DOUGHNUTS (With poppy seeds)

[Olga Drozd]

UKRAINIAN - PAMPUSHKY - CHRISTMAS DOUGHNUTS (With poppy seeds)

Also nice to fill with cherry preserves or other favourite preserves.

2 packages dry yeast (2 Tablespoons)
1/2 cup lukewarm water
1 Tablespoon sugar
2/3 cup milk
1/4 cup sweet butter
1 teaspoon salt
1/3 cup sugar
2 whole eggs, beaten
3 egg yolks
1 teaspoon vanilla
Grated rind of 1 lemon
4 to 5 cups all purpose flour, as needed

Shortening or oil for deep frying
Extra fine granulated sugar
Cinnamon

POPPY SEED FILLING:

3/4 pound poppy seeds
1/2 cup (1/4 pound) unsalted butter
1/2 cup honey
3 tablespoons light sweet cream
1/2 cup chopped raisins
Grated rind of 1 lemon or 1/2 orange
1/2 teaspoon cinnamon, or to taste

OPTIONAL ADDITIONS: 1 grated sour apple or 2 tablespoons apple butter, or 1/2 cup chopped walnuts

POPPY SEED FILLING: The night before, cover poppy seeds with boiling water and let them soak until the following morning, or wash and parboil for 30 minutes just before grinding. Drain thoroughly and grind in a poppy-seed grinder, or put them through the finest blade of your meat chopper 3 or 4 times. I use a coffee grinder for this. (or buy ground poppy seeds if there is a store near you that prepares them, but be sure they are not rancid.)

Cream butter with honey. When well blended, combine with cream, poppy seeds and remaining filling ingredients. (Some people prefer to omit the butter and to cook the ground poppy seeds with 2 cups milk and the honey until the mixture is thick. The other ingredients are then stirred in.)

FOR THE DOUGHNUTS: Sprinkle yeast into warm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, or until mixture. Scald milk and stir in butter, salt and sugar. When butter melts, cool milk to lukewarm. Combine with beaten eggs and yolks and yeast mixture, vanilla and lemon rind. Gradually beat in enough flour to make a medium firm dough that is still pliable. Knead until smooth and elastic—about 10 minutes. Place dough in a floured bowl, dust with flour and set to rise in a draft free corner until double in bulk—about 1 1/2 hours. Punch dough down and let it rise again until doubled.

Turn dough onto a floured board and roll out to 1/2 inch thickness. Cut into circles with a 3-inch round cookie cutter. Place a teaspoonful of filling on half of the circles. Top with unfilled circles and pinch edges closed, using a little cold water to seal them. Let rise, uncovered, on floured board until doubled in bulk.

Fry a few at a time in lard heated to 375 F. Turn once so both sides become golden brown. Allow about 6 minutes for frying each batch. Drain on paper towel and sprinkle with sugar and cinnamon. Makes about 2 dozen doughnuts.