MMMMM----- Recipe via Meal-Master (tm) v7.02
      Title: Pampushky (Raised Doughnuts With Filling)
 Categories: Russian, Christmas, Bread
   Servings: 10
       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 Needed
     1/4 lb Butter; 1 Stick
     1/2 c  Sugar
       2 lg Eggs
       3 lg Egg Yolks
       1 ts Salt; If Using Sweet Butter
       1 ts 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.