Pampushky - Raised Doughnuts W/ Filling

                     Pampushky - Raised Doughnuts W/ Filling
Categories: Russian, Holiday, Bread, Dessert, Ethnic
Yield: 10 Servings
 
      2 tb Sugar
    1/2 c  Water
      2 pk Active Dry Yeast
    1/4 c  Milk
      5 c  Unbleached All-Purpose Flour 6 cups may be needed
    1/4 lb Butter
    1/2 c  Sugar
      2 lg Eggs
      3 lg Egg Yolks
      1 ts Salt
      1 ts Vanilla Extract
           Zest Of One Lemon
      1 c  Rose Preserve Or Any Dry Fruit Preserve
           Powdered Sugar as desired
 
Combine sugar & water, sprinkle with yeast, & allow to stand until soft.
Heat milk to lukewarm, add milk & 1/4 cup lour to yeast mixture.
Beat well, cover & allow to rise until light & bubbly approx. 10 mins.
 
In another bowl, cream butter & sugar. Beat eggs & egg yolks together, blending well then combine with sugar-butter mixture.
Beat thoroughly until eggs are very pale.
Grate a lemon on a fine grater until all of yellow color is grated off & add this zest, vanilla, & yeast mixture to butter-egg mixture.
Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but the dough should be soft.
Knead, for about 8 mins. then replace in a greased bowl, turning once to grease top & cover with a damp towel, set in a warm place until double in bulk.
Punch down, knead a few more times, and allow to rise again until the dough is When doubled, divide dough into 4 parts.
On a lightly floured surface, roll 1 part into a rectangle about 1/4" thick, turning once or twice during rolling to achieve a uniform thickness.
Dust with flour sparingly & place 1 ts of rose preserve at evenly space intervals on dough, or with a 2 1/2"-3" cutter.
Gently form impressions & place filling in each.
Roll another portion out, as above, to same thickness then gently cover the first, overlapping a little. Yes, filling will show through.
 
Cut out circles with cutter.
Place them on a lightly floured cookie sheet & allow to rise until double in size.
Repeat until all of dough is used, rolling out scraps last.
Heat oil or shortening to 375 deg-F. in a deep fryer or wide & deep skillet.
Test temperature by frying a piece of bread & it should bubble then turn golden The fat should not be smoking.
Fry 5- or 6 pampushky at a time.
DO NOT crowd as this lowers temp & doughnuts will absorb too much grease.
When 1 side is golden, flip with a spoon to fry  other side. Dough will puff up in frying.
Perfect pampushky are light as air. Drain on paper towels.
When slightly cooled, sprinkle with powdered sugar. Serve with tea. A must for Christmas & New year's!
 
Origin: Dr. Raisa Bulitsova, Tver-Russia, circa 1997