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
Keyword donuts, doughnuts, pampushky
Prep Time 1hour30minutes
Cook Time 30minutes
Total Time 2hours
Author Adapted from "From Baba with Love" cookbook, pg. 136
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 colour (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.
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 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 20 minutes.
Meanwhile 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)
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. Roll in sugar/cinnamon mixture.
Topping: Mix ½ cup of white granulated sugar and 2 tsp cinnamon together in a shallow bowl. While doughnuts are still warm, roll them in sugar cinnamon mixture.
Serve warm or cold. Cooked doughnuts can also be frozen in a ziplock freezer bag for up to 6 months.
* 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.
Freezing dough:**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 164Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Vitamin A 5IU0%
* Percent Daily Values are based on a 2000 calorie diet.