Summary

Ingredients

For the pre-dough:

• 1 ½ glasses warm milk
• 25 g fresh yeast
• 3 tablespoon, leveled sugar
• 6 tablespoon, heaped flour

Moreover:

• 3 glasses flour
• 50 g butter, melt
• 2 egg (s)
• 0.75 teaspoon ¾ salt
• 1 liter oil for deep-frying

For the filling:

• 4 egg (s), hard-boiled
• 1 bunch chives
• 1 bunch dill
• salt and pepper

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Instructions

1. To measure the ingredients for the dough, I used a 200 ml glass.
2. For the pre-dough, mix the warm milk, yeast, sugar and 6 - 7 tablespoons of flour in a bowl. Cover and let rise in a warm place for about 30 minutes.
3. Then whisk two eggs, add to the pre-dough, add melted butter, salt and add 2.5 glasses of flour, stir everything well and knead an elastic dough out of it. Add a little flour if necessary. Cover the dough in the bowl again and let rise in a warm place for about 30 minutes to an hour. The volume should triple.
4. For the filling, dice the eggs, mix with the finely chopped chives and the dill, lightly salt and pepper.
5. When the dough has risen well, shape the pampushky. To do this, oil your hands - when working with this yeast dough, I simply provide a small bowl of oil.
6. Roll out a piece of dough the size of a tennis ball on the board into a small flatbread, place 1 - 2 teaspoons of the filling on top, press the edges together well and shape into a ball, place on a tray.
7. When all the Pampuschky are finished, they are covered with a cloth and left to rise again in a warm place for about 30 minutes; the volume should roughly double.
8. Then fry the Pampuschky in hot oil on both sides until golden brown, remove and drain. They are eaten both warm and cold.
9. Note: Such pampushky are prepared in Ukraine with all sorts of fillings, such as: B. with sauerkraut, mushrooms, mashed potatoes, offal, boiled and chopped egg with dill or various jams. The filled Pampuschky are a very popular snack in the Ukraine.
10. Other fillings:
11. For the potato filling, peel and cut the potatoes and boil them in lightly salted water. Dice an onion and fry in the oil until golden brown. Drain the potatoes, mash them with the fried onions and the oil while still hot, season with salt and plenty of pepper, leave to cool.
12. For the sauerkraut filling, soak the sauerkraut in cold water for 1 - 2 hours, possibly changing the water a couple of times so that the sour taste becomes a little milder. Dice an onion and fry in the oil until golden. Drain the sauerkraut over the sieve, add to the onions in the pan, pepper. Stew on a low heat for 15-20 minutes, leave to cool.
13. For the mushroom filling, dice an onion and fry in the oil until translucent. Add finely diced mushrooms, season with salt and pepper. Braise on a low heat for approx. 10-15 minutes, leave to cool.
14. For the pea filling, soak a glass of split peas in cold water overnight. Boil in lightly salted water, drain, save some liquid. Pepper the cooked peas and mash them while they are still hot, possibly adding a little cooking liquid. Let cool down.
15. For the offal filling, boil the chicken hearts in lightly salted water for about 20 minutes, then drain. Dice an onion, fry it in the oil until translucent, add the chicken mince, fry until crumbly, add the chicken hearts, add salt, add plenty of pepper to braise briefly (if you like, braise a little liver as well). Let cool down, chop everything together with the meat juices in the food processor or turn through the meat grinder.
16. The liquid, sweet fillings such as jam or milk caramel cream are only filled with a piping nozzle after deep-frying.