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1
PUMPUSHKY DOUGH Combine sugar and water, sprinkle with yeast, and let stand until soft.
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2
Heat milk to lukewarm, and add milk and 3/4 cup flour to yeast mixture.
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Beat well, cover, and allow to rise until light and bubbly, about 10 minutes.
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4
Cream butter and sugar.
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5
Beat eggs and egg yolks and combine with sugar/butter mixture, beating thoroughly until eggs are pale white.
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6
Grate a lemon on a fine grater until all yellow is rubbed off and add lemon zest, vanilla, and yeast mixture to egg/butter mixture.
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Mix in 4 cups of flour.
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8
If dough seems too loose, add a little more flour: however, dough should be soft.
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Knead by hand for about 10 minutes.
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10
Cover with a damp towel, set in a warm place until double in bulk.
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11
Punch down, knead a few times, and allow to rise again until doubled.
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12
Divide dough into 4 parts.
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On a lightly floured surface, roll one part into a rectangle 1/4 inch thick.
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14
Turn over once or twice.
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Dust with flour sparingly.
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16
Place 1 teaspoon of rose preserve at evenly spaced intervals on the dough, or with a 2 1/2 inch cutter gently form impressions and place filling in each.
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Roll out another portion of the dough to the same thickness and gently cover the first, overlapping a little.
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(Filling will show through).
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Cut circles with cutter.
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Place them on a lightly floured cookie sheet and allow to rise until double in size.
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Repeat until all the dough is used, rolling out scraps last.
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22
Heat oil or shortening to 375 degrees F.
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in a deep fryer or wide skillet.
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Test temperature by frying a piece of bread; it should bubble and turn golden quickly.
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Fat should not be smoking.
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Fry 5 to 6 pampushky at a time.
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Do not crowd, since this lowers the temperature and doughnuts absorb too much grease.
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When one side is golden, flip with a spoon to fry other side.
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Dough will puff up in the frying.
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30
Drain on paper towels.
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When slightly cooled, sprinkle with powdered sugar.
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32
ROSE PRESERVE: (Rozha z tsukrom) Pick over petals, removing any debris, leaves, stamen, or insects.
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Coarsely chop 1 cup of petals in processor, add 1 cup of sugar, half the lemon juice, 1 tablespoon rum, and another cup of sugar.
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Mix for a minute, scraping sides.
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Repeat with the rest of the petals.
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36
Pack into small jars (about 1 cup) rapping lightly to release air bubbles.
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Cover and keep in a cool place.
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38
Last up to a year.
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It is used sparingly, so small jars are practical.
