 Plain pampushky | |
| Place of origin | Ukraine |
|---|---|
Pampúshka (Ukrainian : пампушка [pɐmˈpuʃkɐ] , pl. пампушки pampushky; diminutive of pampukh or pampukha [1] [2] ) is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine. [3] [4] [5] [6]
The Ukrainian word pampukh comes via Polish pampuch (a kind of thick dumpling or steamed doughnut) from German Pfannkuchen ("pancake"). [2] Similarly to English "pancake", the latter derives from Pfanne ("pan") and Kuchen ("cake"). The diminutive form pampushka is used more frequently than the basic form.
Pampushky are made of yeast dough from wheat, rye or buckwheat flour. Traditionally they are baked, but may also be fried. [3] [4] [5] [6] Savoury pampushky have no filling. They are usually seasoned with garlic sauce and often served as a side dish with red borscht or yushka. [3] [5] [6] Sweet pampushky may be filled with fruits, berries, varenye, povydlo, or poppy seeds, and topped with powdered sugar. [4]
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. [6]
Since 2008, yearly Pampukh Festivals have been organised around Orthodox Christmas time (in January) in Lviv. [7] [8] During the festival in 2012, a Guinness world record was set by building the world's largest mosaic made of doughnuts. [9]
A doughnut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Funnel cake is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter.
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers. These foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
A Berliner or Krapfen 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.
A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas and Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins or nuts, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Romania, Moldova, Bulgaria, Serbia, North Macedonia and Greece. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday, in a simplified version with vegan ingredients, without eggs or milk - named Cozonac de post - to be eaten by Christians during lent. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.
Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Eastern European cuisines.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Pampuchy are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or bułki na parze are served hot: either sweet or savoury.
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Media related to pampushky at Wikimedia Commons
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