1 c. (2 sticks) butter, room temperature
4 cups milk
3 (.25 oz) pkgs active dry yeast (or 6 3/4 tsp.)
11 cups all-purpose flour
1 tsp. salt
2 cups sugar
4 egg yolks
3 lbs. pitted prunes
2 tsp. sugar
fresh lemon or orange rind (optional)

In a medium saucepan, heat milk until steam begins to rise and tiny bubbles form along the edges of pan. Remove from heat and do not allow to boil. Add room temperature butter and 1/2 cup of the sugar; let mixture cool, stirring occasionally.

Check temperature with a thermometer and when milk mixture reaches 110°F-115°F, stir in the yeast. Set aside.

In a large bowl of a mixer, combine flour, salt and remaining sugar. Beat the egg yolks and pour into the flour mixture; blend thoroughly.

While the mixer is running on low speed, pour yeast mixture into the dry ingredients. Knead with a dough hook or by hand on a lightly floured work surface for at least five minutes; dough will be light and on the sticky side.

Place in a buttered bowl, turn to coat dough on all sides. Cover the bowl and set it to rise in a warm and draft-free place.

Meanwhile, simmer the prunes in water with a tablespoon of rum or a teaspoon of vanilla. Remove pits (if any) and sprinkle the softened prunes with 2 teaspoons sugar. If desired, add orange or lemon rind (or even a little orange liqueur, amaretto or limoncello) after the prunes are cooled.

When dough has doubled in size, punch down and roll out to 1/8-inch thickness. Cut out 1 1/2-inch rounds (or whatever size you prefer). Place filling on each circle and pinch the edges tightly together to seal.

Deep fry the Pampushky in hot oil at 425°F. Place the pinched side up in the oil, then turn over to the other side and fry til lightly golden.

Makes about 50 Pampushky depending on size.

Submitted by: CM