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- 2 tablespoons Sugar
- 2 packages Active Dry Yeast
- 1/4 cup Milk
- 5 cups All-Purpose Flour
- 1/4 pound Butter
- 1/2 cup Sugar
- 2 large Eggs
- 3 large Egg Yolks
- 1 tsp Vanilla Extract
- 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 teaspoon 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.
- 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° f (190° c). 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.