Recipe - Pampushky (Raised Doughnuts With Filling)

2 tablespoon Sugar
One half cup ;Water
2 pack Active Dry Yeast
One fourth cup Milk
5 cup Unbleached AllPurpose Flour
; Up To 6 May Be Needed
One fourth pound Butter; 1 Stick
One half cup Sugar
2 lg Eggs
3 lg Egg Yolks
1 teaspoon Salt; If Using Sweet Butter
1 teaspoon Vanilla Extract
Zest Of One Lemon
1 cup Rose Preserve Or Any Dry
Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until
soft. Heat the milk to lukewarm, and add the milk and One fourth cup of the
flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and
sugar. Beat eggs and egg yolks together, blending well and combine with
the sugarbutter mixture, beating thoroughly until the eggs are pale
white. Grate a lemon on a fine grater until all of the yellow color is
grated off and add this (the zest), vanilla, and the yeast mixture to the
butteregg mixture. Mix in 4 cups of flour. If the dough seems a little
loose, add a little more, but the dough should be soft. Knead, by hand,
for about 10 minutes. Replace in a greased bowl, turning once to grease
the top, and cover with a damp towel, set in a warm place until double in
bulk. Punch down, knead a few more times, and allow to rise again until
the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4inch
thick, turning once or twice during the rolling to achieve a uniform
thickness. Dust with flour sparingly. Place 1 teaspoon of rose preserve at
evenly space intervals on the dough, or with a 2 1/2inch cutter, gently
form impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first, overlapping a
little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in
size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn
golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at
a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon
to fry the other side. Dough will puff up in the frying. Perfect
pampushky are light as air. Drain on paper towels. When slightly cooled,
sprinkle with powdered sugar.

Serve with tea.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt