Baba’s Original Doughnut Recipe (Ukrainian Pampushky)

Baba’s Original Doughnut Recipe (Ukrainian Pampushky)
makes about 4 dozen regular donuts or 3 dozen pampushky
 
2017 - Canada’s 150th                                                                                                                                                           submitted by Auntie Pat
                                                                                                                                                                                                 

Pampushky are round doughnuts with a filling; usually prune or plum.  They have been a part of Ukrainian celebrations for centuries, most notably Ukrainian Christmas.  
 
For our family, these were cut into regular doughnuts with the hole in the center.  They were known affectionately as Baba’s doughnuts.  They were and are a real treat.  The best way to eat these is when they are still warm, sprinkled with sugar.  One granddaughter confessed that she had eaten 12 of Baba’s doughnuts in one day.  They don’t stay fresh long, but that isn’t much of a problem as they are usually gone by the next day. ​

 

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2 pkg. (8 g x 2) traditional dry yeast

 

1 cup warm water

 

1 tbsp. sugar

 

4 eggs (beaten)

 

½ cup sugar

 

1 tsp. salt

 

½ cup butter (melted)

 

1/4 cup vegetable oil

 

1 cup lukewarm water

 

7 - 7 1/2 cups flour (all purpose)

 

vegetable oil for deep frying

 

caster sugar (fruit sugar) for sprinkling

 

 

 

  • Pour warm water into a small bowl.  Stir in sugar.  Sprinkle yeast over top.  Set aside for 10 to 20 minutes until mixture doubles in volume.

  • In large bowl, beat eggs well.   Gradually stir in sugar, salt, butter, oil and water.

  • Pour yeast into the egg mixture and stir to blend.

  • Stir in flour 1 cup at a time; mixing each cup in until a smooth, slightly sticky dough is formed.  Any leftover flour can be used for kneading.

  • On a floured board, knead dough for 10 minutes.  NOTE:  Dough should be soft.

  • Place dough in a large oiled bowl and roll it around to cover it with the oil.  Cover bowl with plastic wrap or a moistened dish towel.  Set aside to rise in a warm place for about 1 1/2 hour until double in bulk.

 

  • Remove from bowl and place on floured board.  Punch down and knead a few times.  Return to oiled bowl (re-oil if needed).  Cover.  Set aside to rise in a warm place a second time (40 minutes), until double in bulk.

  • Decide whether you are making round doughnuts that are to be filled (Pampushky) or making regular doughnut using a doughnut cutter.  We are making both kinds.    

  • Divide dough in half.  Cover one half with plastic wrap until ready to use.  

  • For Pampushky, roll out dough a little thicker than for regular donuts and use a cutter that doesn't cut out a hole or, alternatively, roll a small piece of dough in your palm to form a ball.  Place these on a lightly oiled cookie sheet. Cover with a moistened dish towel and leave in a warm place to rise until double in bulk about 30 minutes.

 

  • Take the remaining half of dough and roll out to about ½ inch thickness.  Using a doughnut cutter, cut out the doughnuts and place them and the doughnut holes on an oiled cookie sheet, cover, let rise in a warm place until double in bulk.

  • Heat oil for deep-frying to 375F/190C.  Test a doughnut hole to see if it sizzles and cooks quickly when in the fat.  NEVER LEAVE COOKING OIL UNATTENDED.

  • Start frying two at a time, then increase the number if you think they will fry evenly and quickly.  If the temperature is not maintained, doughnuts will become too greasy and take longer to fry.  Fry until golden brown on both sides - about 1 minute per side.

  • Remove and place them on a cookie rack lined with paper towel to absorb the fat.  Toss or sprinkle with caster sugar.  

 

  • Rounded doughnuts can be filled with your favourite filling.  Insert a skewer half way into the side of the doughnut, then using an icing piper, insert the filling in the hole.  

  • Place cooled donuts in a tightly covered container.  Will keep up to 4 days.  Heat in microwave to refresh.  

  • Can be frozen with or without sugar, but without filling.   Insert filling after defrosted.

  • Place cooled donuts on plates (uncovered) and freeze.  Once frozen, put in freezer bags.

 

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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