Ukrainian Pampushky Christmas Doughnuts
Experience the festive magic of Ukrainian Pampushky Christmas Doughnuts, a cherished holiday treat that's as delightful to make as it is to eat. These pillowy, golden-brown doughnuts are filled with sweet, fruity preserves—think plum, apricot, or raspberry—and dusted with a generous sprinkling of powdered sugar for the perfect finishing touch. Made from a rich, yeast-based dough that's kneaded to perfection and allowed to rise until irresistibly fluffy, pampushky are traditionally fried to achieve their signature light and airy texture. Whether served warm at the holiday table or enjoyed as a decadent snack, these Ukrainian classics bring a taste of tradition and celebration to your home. Perfect for Christmas or any special occasion, they’re a must-try for doughnut lovers everywhere!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Milk
- 50 grams Sugar
- 7 grams Dry yeast
- 75 grams Unsalted butter
- 2 large Eggs
- 1 teaspoon Salt
- 500 milliliters Vegetable oil
- 150 grams Jam or fruit preserves (e.g., plum, apricot, or raspberry)
- 50 grams Powdered sugar
Instructions
Warm the milk slightly so it is lukewarm but not hot, about 37–40°C (98–104°F). Add the sugar and dry yeast to the milk, stir, and let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.
In a separate small bowl, beat the eggs lightly. Melt the butter and let it cool slightly.
Pour the foamy yeast mixture, beaten eggs, and melted butter into the well in the flour. Mix until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
After the dough has risen, punch it down lightly and transfer it to a floured surface. Roll it out to about 1/2-inch (1.25 cm) thickness.
Use a round cookie cutter or a glass (about 6 cm in diameter) to cut out circles of dough. Re-roll the scraps to make more circles.
Place a teaspoon of jam or fruit preserves in the center of half the dough circles. Cover with another circle and pinch the edges tightly to seal. Gently shape each filled piece into a round ball.
Arrange the filled doughnuts on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
In a deep pot or fryer, heat the vegetable oil to 170–180°C (340–360°F). Test the temperature with a thermometer or a small piece of dough (it should sizzle and float to the surface within a few seconds).
Fry the pampushky in small batches, turning them occasionally for even browning. Each batch should take about 2–3 minutes per side. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.
Allow the doughnuts to cool slightly. Dust generously with powdered sugar before serving.
Nutrition Facts
Calories |
7223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.5 g | 675% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 284.2 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 594.7 g | 216% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 187.8 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 480 mg | 37% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
