UKRAINIAN PUMPUSHKY WITH FILLING DOUGHNUTS

Steps:

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