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Home » Recipes » Cuisine » Ukrainian Recipes

Pampushky - Ukrainian doughnuts

Published: Jul 13, 2017 by Terri Gilson · Modified: Sep 9, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 15 Comments

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collage of 2 photos of Ukrainian doughnuts
Ukrainian Doughnuts stacked on brown paper with donuts in background
Pinterest pin with white text on black background on the top and bottom and photo of pampushky spilling out of bag
2 photos of air fryer Ukrainian doughnuts - one in the air fryer and 1 doughnuts piled on a plate

It's about 4:45 am and the alarm is wailing. Although I am typically an early bird, this is not something I particularly relish getting up for. Plus, it's my day off. And it's also the first Friday the kids are off school for the summer, not to mention my first opportunity to sleep in. But instead of sleeping,  I will be racing to Confederation Park to catch a city bus downtown

Pampushky- Ukrainian Doughnuts | mini- Foodmeanderings.com

Thankfully the blankets, sunscreen, rain coats and snacks are already packed and ready to go, including the little bags of those mini doughnuts, Ukrainian style (Pampushky).

The things we do for love...

Jump to:
  • 🥘 Ingredients
  • 🔪Instructions
  • 📖Variations & Substitutions
  • 🍽 Equipment
  • 👪 Serving size
  • 🌡️Storing
  • ⭐ Reviews
  • 🍩 Pampushky - Ukrainian Doughnuts
  • 📋MORE UKRAINIAN RECIPES!

It's the smell of the yeast that transports me right back to Baba's little kitchen. The pot is boiling on the kitchen stove while Baba hunches over the counter, working away, kneading the yeast dough. These days that aroma is enough to make me weep. Back then it always meant she was making something magical and delicious, like these or traditional Ukrainian bread (Babka  or Paska ).  But pampushky is definitely one of my favorite Ukrainian desserts, along with my Lemon Poppy Seed Torte.

Pampushky | Ukrainian donuts - Foodmeanderings.com

We arrive downtown around 6:30 AM to secure a spot. My friends have done this for years so they have an actual system. I just follow along. We wait on the street corner near 9th Ave and 11 th St. SW with all our stuff in tow, for what seems like hours, until a city worker finally comes by and closes off the intersection. Then we pounce; procuring our hot and stinky chunk of prime parade real estate. And then we settle in for the 2 ish hour wait until the parade starts, while fervently trying to defend our land against invaders.

Stampede Parade | Ukrainian Doughnuts - Foodmeanderings.com

I have never been a big fan of the Stampede parade but my kids are. And if you're a kid in Calgary, you go to the Stampede parade. It's like a rite of passage in this town. I didn't grow up here so it doesn't have the same memories or meaning for me that it does for them. But there were a few years when they were very little that I couldn't get the time off work and wasn't able to take them, so I suck it up, as I am making up for lost time.

🥘 Ingredients

These mini Ukrainian Doughnuts became a tradition for us when we started going to the Stampede parade. I don't fill my Pampushky with poppy seeds filling because my Baba never did and to me, that would just be sacrilege. She would however, sprinkle them with sugar, so this is what I do, except that I add a little cinnamon. It's divine! These donuts are so light, fluffy you will never go back to whatever doughnut it is you used to make. I have also made these donuts for bake sales and they were a huge hit!

For this recipe, you'll need:

  • white granulated sugar
  • lukewarm water
  • traditional yeast
  • eggs
  • vegetable oil
  • salt 
  • milk
  • all-purpose flour
  • vegetable shortening (if deep frying)
  • cinnamon

*See recipe card for quantities

Ingredients for pampushky in glass bowls, labelled (on a blue surface)

🔪Instructions

You can make these in the deep fryer as well, but I recommend using the air fryer (that's what these directions are for):

yeast in bowl with dissolved sugar and warm water

Grease a large bowl and set aside.

Dissolve granulated sugar in warm water, then add yeast and DO NOT STIR it yet.

yeast starting to bubble after 10 minutes

Let stand for 10 minutes or until it begins to bubble. Stir yeast mixture.

eggs beaten in separate bowl

In a separate bowl, beat eggs  with a whisk and gradually add in the salt and ¾ cup vegetable oil while continuing to beat.

Stop when it becomes lighter in color (about 2 minutes).  

milk added to egg mixture

Add milk.

yeast mixture added to egg and milk mixture

 Add yeast mixture.

flour gradually being added to mixture

Gradually add flour to mixture. Mix into a smooth and soft dough, ensuring it does not become tough. *Use a wooden spoon, then switch to using your hands for the rest of the flour.

dough that's too sticky between fingers

You want to add a little more flour (a tablespoon at a time) until the dough doesn't stick to your hands anymore.  *This dough is too sticky

dough mixed together in bowl

Keep adding a little flour at a time until it's not sticky and comes away from your hands.

dough that's just right between fingers

Dough should look like this!

dough being kneaded in stand mixer with a hook

Move onto a floured surface and knead for 15 minutes.

*** OR better yet... Move it to the bowl of a stand mixer. Use the dough hook attachment on your stand mixer and save yourself some work! *Just make sure you grease the bowl and the hook first (with vegetable shortening).

dough in stand mixer bowl

Place in a greased bowl and allow to rise in a warm place .

dough doubled

Let the dough rise until the dough has almost doubled in size- this will take about 45 minutes. 

dough punched down to original size

Punch down to original size

donut dough on black cutting board being cut with mini donut cutter

Then roll out to about ½ an inch in thickness and cut into donuts with a mini cutter.  

uncooked donuts on parchment covered baking sheet

Place donuts and donut holes on a parchment covered cookie sheet.

Ukrainian patterned tea towel covering uncooked donuts

Cover with a clean tea towel and let them rise again for 40-45 minutes.

donuts placed in air fryer

Air fryer method (shown): spray air fryer donuts and holes with oil. Cook on 350 F/ 174 degrees C for 3 minutes.

If using deep fryer method: Melt the shortening in your deep fryer until it's a the right level.  Then set the deep fryer to 375 degrees F.  (****see Recipe Notes at end for stove top cooking if you do not have a deep fryer, although I don't recommend this, as it's not nearly as safe)

Deep fryer: When deep fryer is ready, add 3 -5 doughnuts and a few doughnut holes in basket and lower into oil, place lid on and cook for 1 minute approximately. Then lift out basket and turn over with tongs. Repeat. 

cooked (air-fried) donuts and donut holes on white plate

When ready (will be a golden brown)/ Remove onto plate or parchment lined cookie sheet.  

donut being rolled in cinnamon sugar

Topping: Mix 1 cup of white granulated sugar and 4 teaspoon cinnamon together in a shallow bowl. While doughnuts are still warm, roll them in sugar cinnamon mixture. *See Hint below

Pampushky Ukrainian donuts on a white plate on blue surface, with Ukrainian print towel on the side

Serve warm or cold. *Cooked doughnuts can also be frozen in a Ziplock freezer bag for up to 4 months. 

Hint: Spray some additional oil onto the donuts if the cinnamon sugar mixture is not sticking to the doughnut

📖Variations & Substitutions

  • Oil -use a mild oil, such as vegetable or canola oil. You could substitute olive oil
  • Milk - I used 1% but you could use 2% of whole milk
  • Lactose -free or Dairy-free- use a lactose or dairy-free milk

🍽 Equipment

I recently bought and air fryer and would highly recommend using it. The model I bought was a Ninja Foodi Dual zone 2 basket 8 qt. (affiliate link) . I researched it for about 9 months before making a decision (yeah, I could have had a baby in that time haha) but I don't have a lot of space, needed the right one for my family and wanted to be economical. And I am soo happy with this purchase - it's seriously the best small appliance purchase ever, as I use it for sooo many things (tuna burgers, falafels, salmon, chicken, home fries, potatoes, etc etc)!!!! I even ditched my deep fryer, as I won't be needing it anymore. You will also need a mini donut cutter. (affiliate link)

But if you don't have one and don't plan on getting one, I would recommend you use a deep fryer (affiliate link) for this recipe, as cooking in a pot of oil on the stove is not as safe. Although my Baba did it that way, I do NOT recommend it (safe deep fryers were not available in those days). However, if you choose to do it that way, see NOTES for instruction.

Ukrianian Doughnuts | Pampushky - Foodmeanderings.com

👪 Serving size

This recipe makes a CRAZY amount of donuts (88 was my count) so you can either cut it in half and make it all, then freeze the extra donuts . Or you can freeze half of the dough, which I often do.

pampushky dough in labelled freezer bag on blue surface
Pampushky donut dough can be frozen for up to 6 months

🌡️Storing

Freezing: The cooked doughnuts freeze well for up to 4 months in Ziplock freezer bags or sealed containers. The dough also freezes well for up to 6 months as well. I freeze it in a Ziplock freezer bag. However, you need to make sure it is completely defrosted (and at room temperature) before you work with it.  

Ukrainian Doughnuts |Stampede-style - Foodmeanderings.com

My kids no longer want to go to the parade and although it's a little sad that they are growing up, I'm grateful that I no longer have to do this. But it's still Stampede week in Calgary and in my house, that means one thing - homemade mini doughnuts! The tradition has lived on. Food traditions tend to survive in my house.

And although they take a lot of time to make, I love these donuts so much that it's not a sacrifice for me to make them every year. I have tried making other homemade doughnuts that are quicker or a little healthier (baked), but they just don't cut it. These traditional donuts may take you a good couple of hours, but trust me, this is an easy recipe and well worth your time and effort! 

The things we do for love.... 🙂

So, if you're looking for Ukrainian desserts, you'll love this pampushky recipe!

⭐ Reviews

Did you make this recipe? Please RATE THE RECIPE below!

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Ukrainian style donuts (pampushky) in a paper bag on Ukrainian patterned tablecloth
Food Meandering Logo

🍩 Pampushky - Ukrainian Doughnuts

This Pampushky (Ukrainian Doughnut) recipe is a light and airy raised doughnut without filling. These traditional Ukrainian donuts are made into modern mini (Stampede-style) doughnuts and sprinkled with cinnamon and sugar just the way my Baba used to make them when I was a kid. 
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: Ukrainian
Keyword: donuts, doughnuts, pampushky
Special Diet: Vegetarian
Servings: 88 doughnuts
Calories: 164kcal
Author: Terri Gilson
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Prevent your screen from going dark

Ingredients

  • 2 cups warm water
  • ½ cup white granulated sugar
  • 2 ¼ teaspoon regular yeast (traditional)
  • 2 whole eggs
  • ¾ cup vegetable oil
  • ½ teaspoon salt
  • 1 cup milk
  • 6 cups all-purpose flour
  • 5 cups vegetable shortening for frying (only if deep frying) 2 ½ boxes shortening, approximately

Topping:

  • 1 cup white granulated sugar
  • 4 teaspoon cinnamon
US Customary - Metric

Instructions

  • Grease a large mixing bowl and set aside.
  • Dissolve granulated sugar in warm water,
    water in a bowl. with sugar dissolved in it
  • Then add yeast and DO NOT STIR it yet.
    yeast in bowl with dissolved sugar and warm water
  •  Let stand for 10 minutes or until it begins to bubble. Stir yeast mixture.
    yeast starting to bubble after 10 minutes
  • In a separate bowl, beat eggs  with a whisk and gradually add in the salt and ¾ cup vegetable oil while continuing to beat. Stop when it becomes lighter in color (about 2 minutes).
    eggs beaten in separate bowl
  •  Then add milk.
    milk added to egg mixture
  • Add yeast mixture. 
    yeast mixture added to egg and milk mixture
  • Gradually add flour to mixture. Mix into a smooth and soft dough, ensuring it does not become tough. You want to add a little more flour (tbsp at a time) until the  dough doesn't stick to your hands anymore. 
    flour gradually being added to mixture
  • This is what it should be like
    dough that's just right between fingers
  • Move onto a floured board and knead for 15 minutes. *** if you have a dough hook with your stand mixer - use it and save yourself some work! This is what it's for. Just make sure you grease the bowl and the hook first.
    dough being kneaded in stand mixer with a hook
  • Place in a greased bowl and allow to rise in a warm, draft free place.
    dough in stand mixer bowl
  • Let it rise until the dough has doubled in size- this will take about 45 minutes. 
    dough doubled
  • Punch down to original size.
    dough punched down to original size
  • Then roll out to about ½ an inch in thickness and cut into donuts with a mini cutter.
    donut dough on black cutting board being cut with mini donut cutter
  • Place donuts and donut holes on a parchment covered cookie sheet,
    uncooked donuts on parchment covered baking sheet
  • Cover with a clean tea towel and let them rise again for 40-45 minutes.
    Ukrainian patterned tea towel covering uncooked donuts
  • Air fryer method (shown): spray air fryer and donuts and holes with oil. Cook on 350 F/ 175 degrees C for 3 minutes.
    If using deep fryer method: Melt the shortening in your deep fryer until it's a the right level.  Then set the deep fryer to 375 degrees F.  (****see Recipe Notes at end for stove top cooking if you do not have a deep fryer, although I don't recommend this, as it's not nearly as safe)
    Deep fryer: When deep fryer is ready, add 3 -5 doughnuts and a few doughnut holes in basket and lower into oil, place lid on and cook for 1 minute approximately. Then lift out basket and turn over with tongs. Repeat. 
    donuts placed in air fryer
  • When ready (will be a golden brown) remove onto paper towel lined plate or cookie sheet.
    cooked (air-fried) donuts and donut holes on white plate
  • Topping: Mix 1 cup of white granulated sugar and 4 teaspoon cinnamon together in a shallow bowl. While doughnuts are still warm, roll them in sugar cinnamon mixture. 
    donut being rolled in cinnamon sugar
  • Place on parchment lined baking sheet.
    donuts on parchment lined cookie sheet
  • Serve warm or cold. Cooked doughnuts can also be frozen in a ziplock freezer bag for up to 6 months. 
    Pampushky Ukrainian donuts on a white plate on blue surface, with Ukrainian print towel on the side

Notes

*See post content for important recipe tips and information!
💭NO deep fryer method
You can use a deep pot to fry the doughnuts in but I do NOT recommend this. Hot oil can be dangerous. But if you are going to use this method:
  1. The fat should be deep enough to let the doughnuts come to the top and float free at the bottom.
  2. Heat the fat in a deep pan, with a flat bottom, to 375 degrees F. *test the temperature by frying a doughnut hole in the oil for a minute. 
  3. Immerse the doughnuts gently into the hot fat, one at a time, using long handled tongs or a slotted spoon that  has been greased by being dipped into the hot fat. 
  4. Deep fry until they turn a golden brown - about 3 minutes. The doughnuts will rise to the top. Turn and brown the underside. 
  5. Remove with slotted spoon and drain on paper towel. 
Nutrition Facts
🍩 Pampushky - Ukrainian Doughnuts
Amount Per Serving
Calories 164 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 15mg1%
Potassium 14mg0%
Carbohydrates 10g3%
Sugar 3g3%
Protein 1g2%
Vitamin A 5IU0%
Calcium 5mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 164kcal (8%) | Carbohydrates: 10g (3%) | Protein: 1g (2%) | Fat: 13g (20%) | Saturated Fat: 4g (25%) | Sodium: 15mg (1%) | Potassium: 14mg | Sugar: 3g (3%) | Vitamin A: 5IU | Calcium: 5mg (1%) | Iron: 0.4mg (2%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

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Reader Interactions

Comments

  1. Cinde

    July 13, 2017 at 8:02 am

    Great shot Terri! Happy Stampede.

    Reply
    • Terri Gilson

      July 13, 2017 at 2:50 pm

      Thank you Cinde!

      Reply
  2. Dawn - Girl Heart Food

    July 14, 2017 at 8:02 am

    I can only imagine how awesome these are freshly made!! I bet they smell and taste absolutely amazing! Perfect for dunkin' in a big cup of coffee 🙂 !!

    Reply
    • Terri Gilson

      July 14, 2017 at 10:16 am

      Thanks, Dawn! Yes, the aroma brings me to my knees 🙂

      Reply
  3. julie sheppard

    November 02, 2017 at 7:50 pm

    i stuff mine with fruit,turns out well.

    Reply
    • Terri Gilson

      November 02, 2017 at 8:41 pm

      Hi Julie:
      The fruit sounds good!

      Reply
  4. Joanne

    March 29, 2018 at 8:50 am

    Will it get somewhat sticky as I kneed it because that is happening

    Reply
    • Terri Gilson

      March 29, 2018 at 9:26 am

      Hi Joanne- yes I just keep my hands floured! And you can add a wee bit more flour if it’s really sticky. I live inside really dry climate so I need less flour ?

      Reply
  5. Ingrid

    June 08, 2018 at 10:25 pm

    Your recipe lists traditional yeast. How does that compare to instant yeast?

    Reply
    • Terri Gilson

      June 08, 2018 at 10:34 pm

      Hi Ingrid: you can substitute but they are different. Traditional needs to be dissolved in water and instant doesn’t . You can read more here: https://amp.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252 Hope that helps! Thanks for stopping by!

      Reply
  6. Debra Jonkers

    November 29, 2018 at 8:15 am

    Can these be baked in a doughnut pan at 375 in the oven

    Reply
    • Terri Gilson

      November 29, 2018 at 7:08 pm

      Hi Debra,
      I've never tried it, but I really doubt it would work. They are meant to be fried in oil. I know, it's not the healthiest, but they are soooo good!

      Reply
  7. Bonnie Wood

    April 29, 2020 at 1:10 pm

    My grandma made what she called punchline is this the same receipt the ingredients looked the same she never measured no one has the receipt they were more of a round whole donut no hole and rolled in sugar she was from the Ukraine.

    Reply
    • Terri Gilson

      April 30, 2020 at 7:13 pm

      Hi Bonnie: Punchline - wow! Fun name!

      Reply
    • Emm

      January 07, 2021 at 9:23 pm

      Yes, Bonnie, this recipe should work, you just roll or flatten the dough out to about 3/4" thick and cut out rounds with a cookie cutter or a floured cup. Let them rise uncovered for about 20-30 minutes and then fry. They will puff up as they cook. 🙂

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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