Ukrainian Pampushky: A Taste of Christmas Hearth and Home

The scent of baking pampushky on a crisp winter morning is, to me, the very essence of Ukrainian Christmas. It’s a fragrance that instantly transports me back to my grandmother’s tiny kitchen, a place perpetually filled with warmth, laughter, and the gentle hum of her dough mixer. Each year, as the snow began to fall and the carols started to play, she’d embark on the ritual of creating these exquisite little doughnuts. The anticipation, the sheer joy of watching them puff up, and finally, the melt-in-your-mouth delight with a hint of sweet jam or fragrant poppy seed – it’s a memory I hold dear, a culinary legacy passed down through generations.

Recipe Overview

• Prep Time: 1 hour 45 minutes (plus soaking time for poppy seeds)
• Cook Time: 6 minutes per batch
• Total Time: Approximately 2 hours 30 minutes (plus overnight soaking for poppy seeds)
• Servings: 24 doughnuts
• Yield: 2 dozen
• Dietary Type: Vegetarian

Ingredients

For the Poppy Seed Filling:

• 3/4 lb poppy seed
• 1/2 cup unsalted butter
• 1/2 cup honey
• 3 tablespoons light sweet cream
• 1/2 cup chopped raisins
• 1 grated lemon, rind of (or 1/2 grated orange, rind of)
• 1/2 teaspoon cinnamon (to taste)

For the Doughnuts:

• 2 tablespoons active dry yeast
• 1/2 cup lukewarm water
• 1 tablespoon sugar (for yeast activation)
• 2/3 cup milk
• 1/4 cup sweet butter
• 1 teaspoon salt
• 1/3 cup sugar (for dough)
• 2 whole eggs, beaten
• 3 egg yolks
• 1 teaspoon vanilla
• 1 grated lemon, rind of
• 4-5 cups all-purpose flour, as needed

For Frying and Finishing:

• Lard (for deep frying)
• Extra finely granulated sugar
• Cinnamon

Optional Additions (for filling):

• 1-2 tablespoons apple butter
• 1/2 cup chopped walnuts

Equipment Needed

• Medium bowls
• Small saucepan
• Whisk
• Measuring cups and spoons
• Rolling pin
• 3-inch round cookie cutter
• Deep frying pan or Dutch oven
• Slotted spoon or spider strainer
• Paper towels
• Plate or wire rack for draining
• Poppy seed grinder or meat chopper (or pre-ground poppy seeds)
• Coffee grinder (optional, for grinding poppy seeds)

Instructions

Preparing the Poppy Seed Filling

The night before you plan to make the pampushky, begin by preparing the poppy seed filling. This requires time for the poppy seeds to soak. Cover the 3/4 lb of poppy seeds with boiling water. Allow them to soak overnight until the following morning. Alternatively, you can wash and parboil the poppy seeds for 30 minutes just before you intend to use them.

Once soaked or parboiled, drain the poppy seeds thoroughly. The next step is to grind them. Use a poppy seed grinder or put the seeds through the finest blade of your meat chopper at least 3 to 4 times until they are finely ground. A coffee grinder can also be an effective tool for this. If a fresh supply is available and you are confident they are not rancid, you can purchase pre-ground poppy seeds.

In a medium bowl, cream together the 1/2 cup of unsalted butter with the 1/2 cup of honey until well blended. Once the butter and honey are a smooth mixture, combine this with the 3 tablespoons of light sweet cream, the ground poppy seeds, and the remaining filling ingredients: 1/2 cup of chopped raisins, the grated rind of 1 lemon (or 1/2 grated rind of an orange), and 1/2 teaspoon of cinnamon (or to taste). Stir everything together until well incorporated.

A note on alternative poppy seed filling preparation: Some bakers prefer to omit the butter in the filling. In this method, the ground poppy seeds are cooked with 2 cups of milk and the honey until the mixture thickens. After it has thickened, the other ingredients, such as raisins and spices, are stirred in.

Crafting the Doughnut Dough

Now, let’s move on to the heart of the pampushky: the dough. In a small bowl, sprinkle the 2 tablespoons of active dry yeast into the 1/2 cup of lukewarm water. Add 1 tablespoon of sugar to this mixture, cover it lightly, and set it aside in a warm place for 5 to 10 minutes, or until the yeast is foamy and active.

In a small saucepan, scald the 2/3 cup of milk. Once the milk is hot but not boiling, stir in the 1/4 cup of sweet butter, the 1 teaspoon of salt, and the 1/3 cup of sugar. Continue to stir until the butter melts and the sugar dissolves. Allow this milk mixture to cool to lukewarm.

In a large mixing bowl, combine the lukewarm milk mixture with the 2 beaten whole eggs and 3 egg yolks, the activated yeast mixture, the 1 teaspoon of vanilla, and the grated rind of 1 lemon. Whisk these ingredients together until they are well combined.

Gradually begin to beat in the all-purpose flour. Add the flour, approximately 1 cup at a time, until you achieve a medium-firm dough that is still pliable. You will likely need between 4 and 5 cups of flour, depending on the humidity and the absorbency of your flour.

Turn the dough out onto a lightly floured surface and knead it until it becomes smooth and elastic. This kneading process should take about 10 minutes. Once the dough is smooth and elastic, place it in a lightly floured bowl. Dust the top of the dough with a little flour, then cover the bowl and set it in a draft-free corner to rise. Allow the dough to double in bulk, which typically takes about 1.5 hours.

After the first rise, punch the dough down to release the air. Cover it again and let it rise a second time until it has doubled in bulk once more. This second rise develops even more tenderness.

Shaping and Frying the Pampushky

Once the dough has risen for the second time, turn it onto a floured board. Roll out the dough to a thickness of 1/2 inch. Using a 3-inch round cookie cutter, cut out circles from the dough.

Take half of these dough circles and place a teaspoonful of your prepared filling (either poppy seed or your chosen jam) onto the center of each. For the remaining dough circles, place one on top of a filled circle. Pinch the edges closed firmly, using a little cold water to help seal them securely. This prevents the filling from leaking out during frying.

Once shaped, let the pampushky rise again, uncovered, on the floured board until they have doubled in bulk. This final rise will make them light and airy.

While the pampushky are undergoing their final rise, prepare for frying. Heat a generous amount of lard in a deep frying pan or Dutch oven to 375°F (190°C). It’s important to maintain this temperature for perfectly cooked pampushky.

Carefully fry a few pampushky at a time to avoid overcrowding the pan, which can lower the oil temperature and lead to greasy doughnuts. Turn each pampushk once it has turned golden brown on one side, ensuring that both sides become golden brown. Allow approximately 6 minutes for frying each batch.

Using a slotted spoon or spider strainer, remove the fried pampushky from the hot lard. Drain them on paper towels to absorb any excess grease.

Finally, while the pampushky are still warm, sprinkle them generously with extra finely granulated sugar and a dusting of cinnamon. The warmth of the doughnuts will help the sugar adhere. This recipe yields about 2 dozen delicious pampushky.

Expert Tips & Tricks

• Grinding Poppy Seeds: The key to a flavorful poppy seed filling is finely ground seeds. If you don’t have a grinder or chopper, look for high-quality, fresh poppy seeds and grind them in small batches in a clean coffee grinder.
• Dough Hydration: Doughs can be temperamental. If your dough feels too sticky to handle, add flour a tablespoon at a time. If it feels too stiff, a tiny splash of milk can help. Aim for a dough that is soft and slightly tacky but manageable.
• Oil Temperature: Maintaining the correct oil temperature is crucial for frying. If the oil is too hot, the pampushky will brown too quickly on the outside and remain raw inside. If it’s too cool, they will absorb too much grease. Use a candy or frying thermometer to monitor the temperature.
• Sealing the Pampushky: Ensure the edges of the pampushky are sealed tightly. A gentle brush of cold water along the edge before pressing the two halves together is an effective way to ensure a good seal.
• Doneness Test: When frying, the pampushky will puff up significantly. If you are unsure if they are cooked through, you can gently press the side; it should spring back slightly. The golden brown color is a good indicator, but a quick test ensures the inside is cooked.

Serving & Storage Suggestions

Serve your freshly made Ukrainian pampushky warm, dusted with sugar and cinnamon, as a delightful treat for breakfast, dessert, or a festive snack. They are best enjoyed within a day of baking.

For storing leftovers, allow the pampushky to cool completely to room temperature. Store them in an airtight container at room temperature for up to 2 days. If you need to store them for longer, they can be frozen. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. To reheat, thaw them at room temperature and then warm them gently in a low oven (around 250°F or 120°C) for a few minutes until heated through.

Nutritional Information

This data is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	326 kcal	16%
Total Fat	16.6 g	21%
Saturated Fat	6.1 g	31%
Cholesterol	67.9 mg	23%
Sodium	135 mg	6%
Total Carbohydrate	39.0 g	14%
Dietary Fiber	3.0 g	11%
Sugars	16.3 g	33%
Protein	7.6 g	15%

Variations & Substitutions

• Jam Fillings: While poppy seed is traditional, feel free to experiment with other delicious fillings. Cherry preserves, apricot jam, or even prune jam are wonderful choices.
• Sweet Cream Alternative: If you don’t have light sweet cream, a rich heavy cream can be used.
• Nutty Addition: For an extra layer of texture and flavor in the poppy seed filling, stir in 1/2 cup of chopped walnuts.
• Fruit Butter: A tablespoon or two of apple butter can add a wonderful depth of flavor to the poppy seed filling.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can typically use instant yeast at a 1:1 ratio with active dry yeast. You can usually mix it directly with the dry ingredients without pre-activating it in water.

Q: My pampushky didn’t rise well. What could be the reason?
A: Common reasons for poor rising include inactive yeast (old yeast or water that was too hot/cold), or a drafty spot during rising that cooled the dough too quickly.

Q: How can I tell if the pampushky are cooked through?
A: A golden brown exterior and a light, springy feel when gently pressed are good indicators. If you’re concerned, you can quickly insert a toothpick into the center; it should come out clean.

Q: Can I bake pampushky instead of frying them?
A: While frying is traditional and provides the signature texture, you could experiment with baking. However, they will have a different character, more akin to a sweet bun than a doughnut. Bake at around 375°F (190°C) until golden.

Q: How long does the poppy seed filling last?
A: The prepared poppy seed filling can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

The creation of Ukrainian pampushky is more than just following a recipe; it’s an act of love, a connection to heritage, and a beautiful way to celebrate the warmth and abundance of the holiday season. As you knead the dough, fill each circle, and watch them transform in the hot lard, know that you are participating in a time-honored tradition. I encourage you to gather your loved ones, perhaps play some festive Ukrainian music, and embark on this delicious journey. Share these golden, sweet treats with joy, and may they bring a touch of homemade magic to your Christmas table.