[~baby~doll~]

Pampushky/poppy seed doughnuts - Ukrainian
Poppy Seed Filling
11/8 cup ground poppy seed
3 Tablespoons hot - whipping cream (can use 3)
1 Tablespoon butter
1/3 cup honey
11/2 teaspoon grated lemon rind
1/3 cup ground walnuts or raisons
1 egg white - beaten until stiff
Boil water and pour over poppy seeds and drain. Cover poppy seeds with fresh lukewarm water for 30 minutes. Drain through sieve. Grind seeds.
Melt butter in hot cream. When butter is melted pour into mixing bowl and add honey, lemon rind, and walnuts. Mix well. Beat egg white until stiff and fold into the mixture.
Dough
1/4 cup water, lukewarm
1 Tablespoon active dry yeast
1/4 teaspoon ground ginger
1 teaspoon sugar
1/2 cup milk, lukewarm
3 to 3 1/2 cups all-purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1/4 cup butter, melted and cooled to lukewarm
2 eggs
1 egg yolk (left over from the egg used for filling)
11/2 teaspoon vanilla

1 egg white, slightly beaten
Poppy seed filling, or other filling of choice
Vegetable oil for frying
Sugar for coating

Pour lukewarm water into a small bowl. Stir in yeast, 1 teaspoon sugar and ground ginger; set aside for 5 minutes in a warm place.
Sift flour into a large bowl and hollow the center and add 2 tablespoons sugar, salt, butter, eggs, egg yolk, milk and vanilla around the edges of the flour. Pour yeast liquid into the hollow. Combine ingredients. Knead dough on lightly floured board about 5 minutes. Add flour if dough is sticky. Knead until soft.
Place dough in a buttered bowl turn once. Cover with towel and place in a warm, draft-free area until dough has doubled about 1 ½ hours.
Punch down then knead until smooth. Let dough rest about 5 minutes. Roll dough to a 1/4-inch thickness. Cut with cookie cutter to 2 ½ inch circles. Brush edges lightly with egg white. Place 1 teaspoon of filling in the middle of half the circles. Cover with remaining circles; press edges firmly together with floured fingers. Let rise for 15 to 20 minutes or until double in a warm place. Gather scraps let rest for about 15 minutes, roll out, cut into circles and repeat process until dough is used up.
Use deep skillet with 1 ½ inch of oil heat to 375 degrees. Slide pampushky gently into hot oil. Do not crowd. Turn after one side is browned. Remove with slotted spoon when second side is brown; drain on paper towels. Roll hot in sugar, cinnamon sugar, all spice sugar or sift on confectioners' sugar when cool. Makes 12 to 16 pampushky.
Any filling can be used with this dough.