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Ингредиенты
- 2 Tbsp. Sugar
- 1/2 c. ,Water
- 2 pkt Active Dry Yeast
- 1/4 c. Lowfat milk
- 5 c. Unbleached All-Purpose Flour Up To 6 May Be Needed
- 1/4 lb Butter, 1 Stick
- 1/2 c. Sugar
- 2 lrg Large eggs
- 3 lrg Egg Yolks
- 1 tsp Salt, If Using Sweet Butter
- 1 tsp Vanilla Extract
- Â Â Zest Of One Lemon
- 1 c. Rose Preserve Or possibly Any Dry Fruit Preserve
- Â Â Powdered Sugar, As Needed
Инструкции
- Combine the sugar and water, sprinkle with the yeast, and let stand till soft. Heat the lowfat milk to lukewarm, and add in the lowfat milk and 1/4 c. of the flour to the yeast mix. Beat well, cover and allow to rise till light and bubbly, about 10 min. In another bowl, cream the butter and sugar. Beat Large eggs and egg yolks together, blending well and combine with the sugar-butter mix, beating thoroughly till the Large eggs are pale white. Grate a lemon on a fine grater till all of the yellow color is grated off and add in this (the zest), vanilla, and the yeast mix to the butter-egg mix. Fold in 4 c. of flour. If the dough seems a little loose, add in a little more, but the dough should be soft. Knead, by hand, for about 10 min. Replace in a greased bowl, turning once to grease the top, and cover with a damp towel, set in a hot place till double in bulk. Punch down, knead a few more times, and allow to rise again till the dough is doubled. When doubled, divide the dough into 4 parts. On a lightly floured surface, roll one part into a rectangle about 1/4-inch thick, turning once or possibly twice during the rolling to achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of rose preserve at proportionately space intervals on the dough, or possibly with a 2 1/2-inch cutter, gently form impressions and place the filling in each. Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little. (Filling will show through.) Cut circles with the cutter. Place them on a lightly floured cookie sheet and allow rise till double in size. Repeat till all of the dough is used, rolling out the scraps last.
- Heat oil or possibly shortening to 375 degrees F. in a deep fryer or possibly wide skillet.
- Test the temperature by frying a piece of bread; it should bubble and turn golden brown quickly. The fat shouldn't be smoking. Fry 5 or possibly 6 pampushky at a time. Don't crowd as this lowers the temperature and the doughnuts will absorb too much grease. When one side is golden brown, flip with a spoon to fry the other side. Dough will puff up in the frying. Perfect pampushky are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar.
- Serve with tea.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 10 servings | |
| Calories 395 | |
| Calories from Fat 108 | 27% |
| Total Fat 12.27g | 15% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 319mg | 13% |
| Potassium 126mg | 4% |
| Total Carbs 61.37g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.16g | 9% |
| Protein 9.34g | 15% |
