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Ukrainian style donuts (pampushky) in a paper bag on Ukrainian patterned tablecloth
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🍩 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. 
Course Dessert, Snack
Cuisine Ukrainian
Keyword donuts, doughnuts, pampushky
Special Diet Vegetarian
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 88 doughnuts
Calories 164kcal
Author Terri Gilson

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 | Carbohydrates: 10g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 14mg | Sugar: 3g | Vitamin A: 5IU | Calcium: 5mg | Iron: 0.4mg