VOLUME 1 - Kilimanjaro Foods

about 1/4-inch thick, turning once or twice during the rolling to
achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of
rose preserve at evenly space intervals on the dough, or with a 2
1/2-inch 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.