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Pampushki with jam

At home in Crimea we always had 12 Lenten dishes for Christmas, of which kutya was obligatory and indispensable. But when I went to Lviv for Christmas, I learned that the second obligatory Christmas dish is pampushki with jelly, which are called pampukhi there. These are oil-fried patties made of yeast dough and filled with thick jam or povidla. I must admit, it is very caloric, but also very tasty. The dough in pampushki is very soft and tender. Keep in mind, the thicker the filling, the less the dough will soften, it is ideal to take jam. In general, expand your Christmas menu with pampushkas - they are delicious and everyone will like them!

pampukhi

Constituents (for 25-30 pieces):

Dough:

  • milk – 300 ml
  • water – 75 ml
  • egg - 1 egg
  • flour – 3- 3,5 tbsp.
  • sugar – 1 tbsp.
  • dry yeast – 5 gr.
  • butter – 50 gr.
  • sunflower oil – 4 tbsp.
  • salt – 1 tsp.

stuffing:

  • thick jam - 150-200 gr.

for frying:

  • refined sunflower oil

Preparation of pampushki with jam:

In a bowl, mix warm milk with warm water (the temperature should be pleasant to the skin). Dissolve the salt and sugar in the liquid, pour in the yeast and stir. Add the room temperature butter, egg and mix again.

milk water and butter

milk, yeast and butter

milk, yeast and eggs

Pour in the sifted flour and knead into a soft dough that is not too thick

.

yeast dough for belyashi

Cover the bowl with foil and place in a warm place for 30 minutes to let the dough rise.

yeast dough for belyashi

After the dough has increased in volume, add sunflower oil to it, knead it and put it again for 30 minutes to let it rise.

yeast dough for belyashi

Place the finished dough on a flour-dusted table, lightly flatten it out, but don't stir in a lot of flour so as not to make it clumpy. A proper dough should remain slightly lively and very soft.

The dough should remain slightly lively and very soft.

belyashi dough

Divide the dough by pinching off rolls the size of a large egg with your hands.

bialashi dough pieces

On a flour-dusted table, use your hand to knead the dough into a flatbread. Place a spoonful of povidla in the center of the flatbread and make pampushoks. Make sure there are no holes, otherwise the filling will leak out and start to burn.

molding pampushki

pampushki with povidly

In a skillet, heat the sunflower oil. There should be plenty of oil so that the pampushki float freely in it without touching the bottom.

frying pampushki

Dip the pampushki into the oil and bring them to browning, then turn them over and brown the second side.
Place the cooked pampushki on a paper towel to get rid of any excess fat.
Sprinkle the pampushki with powdered sugar before serving.

powdered sugar pampushki

Enjoy!"

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