Pampushke Ukrainian Recipes

RUSSIAN/UKRAINIAN PAMPUSHKI RECIPE

Steps:

• Gather the ingredients.
• Squeeze excess water from grated potatoes.
• Place grated potatoes in a medium bowl with the mashed potatoes, salt and pepper, and mix well. Set aside.
• In another medium bowl, combine cheese and chives or dill. If using farmer's cheese, add 1/4 teaspoon salt. Set aside.
• Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle.
• Fold edges over, pinching to seal.
• Roll into a ball. Repeat with remaining mixtures.
• Dredge balls in flour, then beaten eggs and finally in breadcrumbs.
• Let the coated balls dry while you heat oil to 340 F in a deep fryer or heavy-bottomed saucepan.
• Fry for 10 minutes to make sure raw potato is cooked. Drain on paper towels and serve hot.

PAMPUSHKE (UKRAINIAN)

Steps:

• Soak poppy seeds overnight in water. Drain well. Grind poppy seeds (I use a meat grinder but a coffee or spice grinder I hear works well. You know the poppy seeds are ground when they become a bit sticky and slightly milky in color. To get this started in a meat grinder add 1 or 2 soda crackers when you start and it helps to start the process, otherwise, you have to run it thru around 4 times). Then, add the other ingredients and cook on a double boiler for 15 mins or until thickens, stirring constantly. Can be done the night before and refridgerated.
• Combine yeast, sugar, and warm water and let stand 10 mins to 'proof' (which is to show the yeast is active). Scald milk then add butter and let melt. Add milk mix to yeast mix. Beat together eggs, vanilla, and salt. Add to milk and yeast mix. Add flour and knead until smooth. Let rise, knead, let rise again until double in bulk. Roll out dough approx 1/4 inch thick and cut into circles approx 3 inches in diameter. Spoon small amount of filling into circle of dough and pinch edges together well. (if it's not sealed well it will break open in the oil). Let rise 10 mins more, then deep fry in oil or lard until golden brown. Can be eaten plain, after dusted with powdered sugar, or dipped in white sugar or doughnut glaze. Tip: to keep doughnuts from flipping over when cooking the second side because of a big air bubble formed from rising yeast, cook the first side lightly first, then the second till done, and then finish the first side before taking out of oil.

PAMPUSHKY

Steps:

• Whisk together the warm milk, lukewarm water, yeast and sugar in a glass measuring cup or small bowl until combined. Set aside until the mixture is foamy, about 5 minutes.
• Add the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons of the oil and mix on low speed just until combined, about 15 seconds. Add 2 3/4 cups of the flour, 1 teaspoon of the salt and the dehydrated garlic and mix on low speed until the dough comes together and clings to the dough hook, about 4 minutes. Add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough is smooth and starts to pull away from the bottom of the bowl. Increase the speed to medium and mix for 1 more minute.
• Transfer the dough to a lightly floured surface and shape into a smooth ball. Lightly coat a bowl with a little oil. Add the dough, turn to coat with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
• Lightly grease a 9-inch metal cake pan or pie dish. Punch the dough down and divide it into 8 equal pieces. Tuck the corners under each piece and roll into a ball. Place the balls side-by-side in the pan with 7 around the sides and 1 in the middle. Cover and set aside in a warm place until puffed up and almost doubled in size, about 30 minutes.
• Preheat the oven to 375 degrees F. Brush the dough with the egg. Bake until golden brown and cooked through, 25 to 35 minutes.
• Meanwhile, smash the garlic cloves with the side of a chef's knife. Roughly chop the garlic so no very large pieces remain. Sprinkle the garlic with 1 teaspoon of kosher salt. Using the side of the knife, flatten and scrape the garlic and salt together until it forms a paste. Stir the garlic paste into the remaining 2 tablespoons oil. Add the parsley and set aside.
• Remove the rolls from the oven and immediately slather the tops with the garlic oil. Serve warm.

PAMPUSHKI - UKRAINIAN DINNER ROLL RECIPE - (4.5/5)

Steps:

• Place the yeast in a small mixing bowl or ramekin. Add the warm water and allow the yeast to bloom for about 5 minutes. In a large mixing bowl add the flour, milk, sugar, and salt. Stir to combine. Add yeast and mix until a sticky dough ball forms. Turn dough out onto a lightly floured board. Knead dough only long enough for it to become smooth and elastic, 4 to 5 minutes, adding only enough flour to prevent sticking. Place dough in a lightly greased bowl and cover with a tea towel or plastic wrap. Place bowl in a warm location (75ºF to 85ºF) and allow to rise until doubled in size, about one hour. Position rack in the center of the oven and heat to 375ºF. While oven is heating, punch down dough and form into 8 equal sized balls. Place dough balls on a greased pie dish or cake pan. Cover and allow to rise again until doubled in size, about 30 minutes. Bake for 20 minutes. While rolls are baking, melt butter with garlic and herbs. At the end of 20 minutes, brush the top of the rolls with the garlic butter mixture. Return to the oven for another 5 minutes. Place rolls on a wire rack to cool.

UKRAINIAN PAMPUSHKY CHRISTMAS DOUGHNUTS

Steps:

• 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.
• Visions of SugarPlums.