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.
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
* NO deep fryer method:
You can use a deep pot to fry the doughnuts in but I don't 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.
**This recipe makes 88 mini donuts. I only make half, then freeze the other half. I have frozen the dough for a year (in a ziplock freezer bag) and you'd never know that it wasn't freshly made. It works great!
Pampushky - Ukrainian Doughnuts
Amount Per Serving
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Total Carbohydrates 10g
* Percent Daily Values are based on a 2000 calorie diet.