*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Sugar
      1/2   c             -- Water
    2       pk           Active Dry Yeast
      1/4   c            Milk
    5       c            Unbleached All-Purpose Flour
                         - -- Up To 6 May Be
      1/4   lb           Butter -- 1 Stick
      1/2   c            Sugar
    2       lg           Eggs
    3       lg           Egg Yolks
    1       t            Salt -- If Using Sweet
    1       t            Vanilla Extract
                         Zest Of One Lemon
    1       c            Rose Preserve Or Any Dry
                         -Fruit Preserve
                         Powdered Sugar -- As Needed
   Combine the sugar and water, sprinkle with the yeast,
   and let stand until soft.  Heat the milk to lukewarm,
   and add the milk and 1/4 cup of the flour to the yeast
   mixture.  Beat well, cover and allow to rise until
   light and bubbly, about 10 minutes.  In another bowl,
   cream the butter and sugar.  Beat eggs and egg yolks
   together, blending well and combine with the
   sugar-butter mixture, beating thoroughly until the
   eggs are pale white.  Grate a lemon on a fine grater
   until all of the yellow color is grated off and add
   this (the zest), vanilla, and the yeast mixture to the
   butter-egg mixture.  Mix in 4 cups of flour.  If the
   dough seems a little loose, add a little more, but the
   dough should be soft.  Knead, by hand, for about 10
   minutes.  Replace in a greased bowl, turning once to
   grease the top, and cover with a damp towel, set in a
   warm place until double in bulk.  Punch down, knead a
   few more times, and allow to rise again until the
   dough is doubled.  When doubled, divide the dough into
   4 parts.  On a lightly floured surface, roll one part
   into a rectangle about 1/4-inch thick, turning once or
   twice during the rolling to achieve a uniform
   thickness.  Dust with flour sparingly.  Place 1 ts of
   rose preserve at evenly space intervals on the dough,
   or with a 2 1/2-inch cutter, gently form impressions
   and place the filling in each.  Roll another portion
   out, as above, to the same thickness, and gently cover
   the first, overlapping a little.  (Filling will show
   through.)  Cut circles with the cutter.  Place them on
   a lightly floured cookie sheet and allow rise until
   double in size.  Repeat until all of the dough is
   used, rolling out the scraps last. Heat oil or
   shortening to 375 degrees F. in a deep fryer or wide
   skillet. Test the temperature by frying a piece of
   bread; it should bubble and turn golden  quickly.  The
   fat should not be smoking.  Fry 5 or 6 pampushky at a
   time.  Do NOT crowd as this lowers the temperature and
   the doughnuts will absorb too much grease.  When one
   side is golden, flip with a spoon to fry the other
   side.  Dough will puff up in the frying.  Perfect
   pampushky are light as air.  Drain on paper towels.
   When slightly cooled, sprinkle with powdered sugar.
   Serve with tea.
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