Ukrainian Easter Pampushky

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by MargoBarybina
Last updated 4 years ago

Health & Fitness
Culinary Arts

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Ukrainian Easter Pampushky


Deep fry the Pampushky in hot oil at 218°C Place the pinched side up in the oil, then turn over to the other side and fry til lightly golden.

In a medium saucepan, heat milk until steam begins to rise and tiny bubbles form along the edges of pan. Remove from heat and do not allow to boil. Add room temperature butter and 1/2 cup of the sugar; let mixture cool, stirring occasionally.


Check temperature with a thermometer and when milk mixture reaches 43°C - 46°C, stir in the yeast. Set aside.

While the mixer is running on low speed, pour yeast mixture into the dry ingredients. Knead with a dough hook or by hand on a lightly floured work surface for at least five minutes; dough will be light and on the sticky side.

Ingredients1/2 lb. butter, room temperatur4 cups milk3 (.25 oz) pkgs active dry yeast (or 6 3/4 tsp.)11 cups flour1 tsp. salt2 cups sugar4 egg yolks3 lbs. pitted prunes2 tsp. sugar

In a large bowl of a mixer, combine flour, salt and remaining sugar. Beat the egg yolks and pour into the flour mixture; blend thoroughly.

When dough has doubled in size, punch down and roll out to 1/8-inch thickness. Cut out 1 1/2-inch rounds (or whatever size you prefer). Place filling on each circle and pinch the edges tightly together to seal.

Place in a buttered bowl, turn to coat dough on all sides. Cover the bowl and set it to rise in a warm and draft-free place.

Meanwhile, simmer the prunes in water with a teaspoon of vanilla. Remove pits (if any) and sprinkle the softened prunes with 2 teaspoons sugar. If desired, add orange or lemon rind after the prunes are cooled.

Made by Margarita Barybina


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