VOLUME 1 - Kilimanjaro Foods

Pampushky (Raised Doughnuts With Filling)
Servings
T sugar
1/2 c water
pk active dry
yeast 1/4 c milk
c unbleached all-purpose flour
1/4 lb butter,1 stick
1/2 c sugar
lg eggs
lg egg yolks
t salt,if using,sweet butter
t vanilla extract
zest of one lemon
c rose preserve (or any dry)
-fr
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 1/4 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 sugar-butter 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 butter-egg 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