🍩 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.
Servings 88 doughnuts
Calories 164kcal
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
Instructions
- Grease a large mixing bowl and set aside.
- Dissolve granulated sugar in warm water,
- Then add yeast and DO NOT STIR it yet.
- Let stand for 10 minutes or until it begins to bubble. Stir yeast mixture.
- 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).
- Then add milk.
- Add yeast 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.
- This is what it should be like
- 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.
- Place in a greased bowl and allow to rise in a warm, draft free place.
- Let it rise until the dough has doubled in size- this will take about 45 minutes.
- Punch down to original size.
- Then roll out to about ½ an inch in thickness and cut into donuts with a mini cutter.
- Place donuts and donut holes on a parchment covered cookie sheet,
- Cover with a clean tea towel and let them rise again for 40-45 minutes.
- 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.
- When ready (will be a golden brown) remove onto paper towel lined plate or cookie sheet.
- 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.
- Place on parchment lined baking sheet.
- Serve warm or cold. Cooked doughnuts can also be frozen in a ziplock freezer bag for up to 6 months.
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:
- The fat should be deep enough to let the doughnuts come to the top and float free at the bottom.
- 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.
- 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.
- Deep fry until they turn a golden brown - about 3 minutes. The doughnuts will rise to the top. Turn and brown the underside.
- Remove with slotted spoon and drain on paper towel.
Nutrition
Calories: 164kcal | Carbohydrates: 10g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 14mg | Sugar: 3g | Vitamin A: 5IU | Calcium: 5mg | Iron: 0.4mg
