Ukrainian Doughnuts – Anna’s Recipe (2025)

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Ukrainian Doughnuts – Anna’s Recipe

by Suburban Grandmain All Recipes

Ukrainian Doughnuts – Anna’s Recipe (1)

My mom made the best homemade doughnuts (Pampushky in Ukrainian, or Paczki in Polish), using her European recipe. Hers are so much better than the quick recipe I used before.

Every Christmas Eve my mom joined us for dinner, and always brought in a huge platter of freshly made doughnuts. We all are still reminiscing about those sweet memories.

Today I will share that recipe with you all, in memory of my mom’s baking and cooking.

### Please scroll down to the end of this post for a Printable Recipe ###

Ukrainian Doughnuts – Anna’s Recipe (2)

She made them larger, by using a 3-inch doughnut cutter, and would use more filling, or leave them plain, without filling. I prefer to make smaller ones (using a 1.75-inch cutter), especially if I plan to have other baked goods to sample.

Ukrainian Doughnuts – Anna’s Recipe (3)

This is how you mark the outline of the doughnuts and place the filling, before folding over the other half of the dough, to cover the filling, and to get ready for cutting them out. I used a doughnut cutter, but my mom used a water glass, this way the edge was not as sharp, and the dough was pressed together a little firmer.

If you decide to make larger doughnuts, you will use more filling, hence might need 2 cans of the filling.

Solo Pastry Filling is the best one to use, as other jams will bubble during frying, and boil out of the doughnuts.

In Europe, they have a special sweet spread used for baking or making their own from various fruits, or sauteed wild rose petals and sugar…so delicious and has such a pleasant fragrance.

Ukrainian Doughnuts – Anna’s Recipe (4)

These doughnuts are all ready to be cut out, with the filling enclosed between the two sheets of dough.

Ukrainian Doughnuts – Anna’s Recipe (5)

Doughnuts are placed on a pan lined with wax paper, or parchment paper, lightly floured, and kept in a warm place to rise before frying. The better they rise, the lighter they will be in texture.

Ukrainian Donuts – Anna’s Recipe

Ukrainian Doughnuts – Anna’s Recipe (6)

Ingredients

  • 8 cups all purpose flour (or King Arthur Bread flour)
  • 1 cup granulated sugar
  • 2 Tbs. warm water
  • 1 Tbs. granulated sugar
  • 1 packet instant dry yeast ( 2 1/4 tsp = 7 g))
  • 5 whole eggs, room temperature, slightly beaten
  • 2 cups whole milk, lukewarm
  • 1/2 cup + 2Tbs. butter, melted
  • 2 tsp. vanilla extract
  • 2 Tbs. vodka
  • 1 can Solo Pastry Filling (cherry, apricot, plum, strawberry, blueberry)
  • 4 cups Crisco Shortening, for frying
  • Powdered sugar for topping

Instructions

  1. Proof the yeast, by mixing 2 Tbs. of warm water, 1 Tbs. granulated sugar and 1 packet of yeast. Keep it in a warm place until bubbly.
  2. Mix flour with sugar and set aside.
  3. Beat the eggs and set aside.
  4. Add the warm milk to the melted butter, and mix gently into the beaten eggs.
  5. Add vanilla extract and vodka to the egg mixture.
  6. Incorporate the proofed yeast into this mixture.
  7. In a large mixing bowl, mix wet ingredients with dry ingredients, to form a sticky dough.
  8. Using a dough hook, knead the dough for 20 minutes, or longer, until a soft dough is formed and does not stick to the sides of the bowl.
  9. Grease a large bowl, and place the dough in it, turning it over once, to grease both sides.
  10. Cover the bowl with a tea towel, keep it in a warm place to double in bulk (I warm the oven to 120 degrees F, turn off the heat, and keep the covered dough to rise until double in bulk...1-2 hrs).
  11. Punch it down, and let it rise again.
  12. Remove 1/4 of the dough from the bowl onto a lightly floured work area, and roll out into a rectangle 1/4 inch thick. Temporarily fold over the dough in half, then unfold, just to see the fold line in the dough, to serve as a guide for doughnut circles and filling.
  13. Using a doughnut cutter, gently press onto the half of the dough to mark the doughnuts circles, not to cut through the dough.
  14. Using a teaspoon, place about 1/4 tsp of filling in the center of each circle, then cover over with the second half of the dough.
  15. Using the cutter, cut out doughnuts around the filling bumps protruding from under the top sheet of dough.
  16. Place the doughnuts on a baking sheet covered with tea towel, wax or parchment paper, lightly floured, so they don't stick to the liner.
  17. Place the pan in a warm place...I use the oven as for the dough, and let them rise.
  18. Work with the remaining dough until all used up.
  19. Place a large and deep sauce pan on the stove, place 4 cups of Crisco shortening into the pan (need enough melted shortening, so the doughnuts flat freely in it), and heat it to 375 degrees F (a deep fry thermometer is very helpful for success). If you don't have a thermometer, you can keep the heat on medium and test the oil heat by dropping a piece of dough into it, and if it sizzles, the oil is ready. Too hot oil will burn the outside crust of the doughnut, leaving the middle uncooked.
  20. Drop in enough doughnuts to fit the diameter of the pot, without overcrowding them.
  21. Fry couple of minutes on one side, until golden, then turn them over, and fry to amber color on both sides.
  22. Remove with a slotted spoon, and place each on a plate lined with paper towels, to absorb excess oil.
  23. Cool slightly. Sprinkle with powdered sugar before serving.
  24. For best results, serve them fresh. Leftover doughnuts may be warmed up gently in a microwave just before serving, then sprinkled with powdered sugar.
  25. Also suitable for freezing, after fried, cooled completely, wrapped in paper towel, then in plastic freezer bag, then in foil paper, and should be used within 3 months.
  26. Enjoy.

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Ukrainian Doughnuts – Anna’s Recipe (2025)

FAQs

What is the history of Pampushka? ›

History. According to William Pokhlyobkin, the technology of making pampushky points to German cuisine, and these buns were possibly created by German colonists in Ukraine. They spread through the country in the second half of the 19th century and later reached the status of a Ukrainian traditional dish.

What makes an old fashioned Doughnut? ›

Old-Fashioned Doughnuts are basically cake doughnuts that have been fried. This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.

What are poi donuts made of? ›

In a large bowl, combine poi, eggs, sugar, and vanilla; mix well. Combine flour and baking powder; add to poi mixture. Stir until dry ingredients are moistened, adding enough water to make a smooth thick batter. Drop teaspoonfuls of batter into the hot oil; fry until doughnuts rise to surface and are golden brown.

What is the name of the pudding donut? ›

Cream-Filled Long John - Cream-filled Long Johns are oblong yeast donuts infused with cream, custard, or pudding. Most often, donut shops top cream-filled Long Johns with a chocolate glaze, but they can also have a maple glaze.

What are traditional Ukrainian foods? ›

The most famous traditional Ukrainian dishes are borshch, varenyky, holubtsi, Chicken Kyiv, banosh, and syrnyky, and it surely is not an exhaustive list. Borshch (sometimes written as borsch, borsht, bortsch, or borshch) is a sour soup with distinctive red colour.

How do you pronounce pampushky? ›

Pam-poo-shka!

What is the oldest type of donut? ›

Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape.

What do you call a donut without a hole? ›

Jelly Doughnut

Jelly doughnuts are traditionally a yeast doughnut without a hole in the middle, as the fruit-filling gets piped into the center.

What is the best flour for donuts? ›

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

What is the most unhealthy donut in the world? ›

Unhealthiest Doughnut: Blueberry Butternut Donut, Bismark, or Glazed Jelly Stick. Why it's bad: Imagine eating eight teaspoons of sugar.

What is a Bismarck donut? ›

Bismark. This premium and decadent donut includes more dough, filling and topping due to its rectangular shape. Depending on your location, the name and build of this donut may vary! Down South, this may be called a Long John, and could be unfilled and tossed in powdered sugar or cinnamon sugar.

What is a pinecone donut? ›

These are the real deal. They are made with a great yeast-raised dough, which is chopped together with cooked apple chunks and perfectly speckled with cinnamon. The glaze adds a thin layer of sweetness and makes these beautiful donuts sparkle. Kathy Mayne.

What is a honeymooners donut? ›

Our honeymooners are made from our donut dough and topped with a generous spoonful of our fruity pie fillings and surrounded by vanilla icing. CHERRY. APPLE. LEMON.

What is a long john donut? ›

The Long John is a bar-shaped, yeast risen doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. The term Long John is used in the Midwestern U.S. and Canada, and has been used in Texas. Long John (pastry)

What is a German jelly donut called? ›

A Krapfen or Berliner is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar.

Why do old fashioned donuts taste different? ›

The use of buttermilk or sour cream may impart a rich flavor to the doughnut. It is typically deep-fried, and may be deep fried at a lower temperature compared to other doughnut styles, having a crunchier texture compared to other cake doughnut styles.

What is the difference between old fashioned donuts and cake donuts? ›

Yeast donuts are lighter with a puffy, malleable quality and a slighly chewy texture. Cake donuts have a dense, more compact crumb and a sturdy, crisp exterior shell. Cake donuts are rich and buttery because of the amount of butter in the batter.

Is an old fashioned donut the same as sour cream? ›

Sour cream doughnuts – also known as old-fashioned doughnuts- are known for being the least dainty of the doughnut family. They're bulky doughnuts that are firm on the outside but oh-so-moist on the inside.

What is the difference between an old fashioned donut and a cruller? ›

For example, the Old Fashioned Cake Donut has a mild vanilla flavor with a slight nutmeg finish. These donuts take about 12-15 minutes to create from start to finish. A French Cruller* has a soft, airy texture with a pleasant light “egg-like” flavor. The center of the French Cruller is wet with a crunchy exterior.

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