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1
Combine the sugar and water, sprinkle with the yeast, and let stand until soft.
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2
Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast mixture.
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3
Beat well, cover and allow to rise until light and bubbly, about 10 minutes.
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4
In another bowl, cream the butter and sugar.
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5
Beat eggs and egg yolks together, blending well and combine with the sugar-butter mixture, beating thoroughly until the eggs are pale white.
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6
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.
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7
Mix in 4 cups of flour.
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8
If the dough seems a little loose, add a little more, but the dough should be soft.
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9
Knead, by hand, for about 10 minutes.
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10
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.
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11
Punch down, knead a few more times, and allow to rise again until the dough is doubled.
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12
When doubled, divide the dough into 4 parts.
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13
On a lightly floured surface, roll one part into a rectangle about 1/4 inch thick, turning once or twice during the rolling to achieve a uniform thickness.
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14
Dust with flour sparingly.
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15
Place 1 teaspoon 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.
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16
Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little.
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17
Cut circles with the cutter.
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18
Place them on a lightly floured cookie sheet and allow rise until double in size.
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19
Repeat until all of the dough is used, rolling out the scraps last.
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20
Heat oil or shortening to 375F (190C).
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21
in a deep fryer or wide skillet.
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22
Test the temperature by frying a piece of bread; it should bubble and turn golden quickly.
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23
The fat should not be smoking.
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24
Fry 5 or 6 pampushky at a time.
