Did some nominally updated, typos fixes and such – cause Peter Cotton Tail will soon appear on the horizon…
No matter what you call’em…Pampushky (Ukraine Christmas Eve) or Paczki (Polish – Fat Thursday – February 12 2026) Beignet (NOLA Fat Tuesday Feb 17 2026) they are all Jelly Donuts and best served when you can get them.
If you don’t use whole cow’s milk, butter and/or lard, do not make these you will be disappointed.
Equipment: You will need a Bread Maker/Machine with at least 1.5 lb loaf capacity. Better would be 2 lb, but we all work with what we have. Choose Dough/Raw Dough (KBS) cycle
Dough Ingredients Note: It is always best to load the ingredients in the order listed 2/3 cup whole milk (warm approx temp 90-110) 2 1/4 teaspoons Bread Machine/Instant Yeast 1/8 cup Sugar 3 eggs, beaten 3 tablespoons butter softened
Mix together BEFORE adding to liquid 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1/8 cup sugar 2 1/2 cups flour 1 teaspoon salt 2 teaspoon Vanilla Powder (or mix liquid with wet ingredients above) 1 teaspoon pumpkin pie spice (or if you must apple pie spice)
Run Dough (KBs Raw Dough) Cycle on Bread Machine all rising will be done outside the box/machine
When Dough/Raw Dough cycle is complete Turn out onto lightly flour board and knead a bit (adding flour if necessary) until you have a smooth, mostly non sticky dough
Because I can be lazy, I like to use the hexagon shape cutter. The shape rounds a bit when baking, and since the shape will inter=lock, a lot less combining and rolling out. so as not to waste any dough. The 3 inch size is also nice for Sandwich buns.
Roll out to about 1/2 inch thick cut into 3 inch circles for full size – Most will have this size already in your kitchen (and I do too) but I prefer the Hexagon. Added 2026-01-27: The set I have is not currently available. This is an affilate link to one of the “Single” 3 in Hexagons, made in the USA sold by Ann Clark’s company in Vermont on Amazon
A 3 – 3 1/2 inch round cutter is best so that it bakes/fries evenly but if you want to try some other shapes, these hexagon cutter work, Hexagons are helpful in minimizthe the need to combine and re-rollout scraps so as not to waste. (reminder, some but not all my links may be affiliate type which may pay me a small commission, but do not add to your cost.
Recombine dough to make more as needed – Place one parchment lined or lightly greased pan(s) about 1-1.5 inches apart Cover and allow to rise to about double in size Bake in preheated 400f degree oven (AF/Convection about 385F) until lightly browned Immediately brush with melted butter and roll in sugar
Filling Allow Donuts to cool about 10-15 minutes, Then using a pastry bag and longish tip, inject with the Jam/Jelly/Curd of your choice
Frugal Note: Got some Jelly or Jam that needs to be used up? Thin it a bit with water and use as filling in your donuts. DO NOT OVER FILL
Or Rinsing tip between, use sandwich size baggies with corner cut off and make a selection of flavors.
Alternate “Two Bite”:
Divide Dough, roll out TWO circle and use Hunky Bill’s Big Pierogi maker DO NOT OVER FILL I prefer parchment paper to greased sheet – but your choice notes scribbled in the Margin FREEZE before rise, allow to defrost & rise before baking. Most good quality prepared pie filling – mashed to paste – works If deep fry use LARD not Veg Oil. Aside, yes I have a recipe for doing it in a mixer and hand kneading, but why own a bread machine (mine has a different exterior design, otherwise same as shown) if you are not willing to let it save your arthritic wrists from pain.
It is your money, spend it as you wish. But, no, I decided long ago that somethings are just poor, like Penzey Spices are something you will not find. Once was more than enough just on fresh taste.
InMySmallKitchen, These stainless steel 5 inch trivets are wonderful for Pot-In-Pot. Also know as PIP, it is our favorite technique for preparing recipes that have been scaled for two adult servings.
Stainless steel means easier to care for and dishwasher safe, and slightly lower height made them very helpful inside my pot-in-pot accessories. Now used several times a week inside my Ninja Foodi 8qt-FD401 inside to suspend proteins to avoid burning and sticking using the pressure lid. Since replacing the 6.5 with an 8 qt, I can use both the Pressure and AirFry Lids.
With either size NinjaFoodi, the lower height of these trivets are useful for more space above the pot and sometimes that is not only healthful but essential.
Since finding them on Amazon, (in January of 2019) they have solved a few “problems” not the least of which is a trivet for inside my Hatrigo Multipot and other Pot-In-Pot pans for use with my NinjaFoodi. It has been my experience that “suspending” the protein on a trivet means better heat circulation around the meat and so faster cooking. I’ve even used them on a sheet pan in our NinjaFoodi Flip Oven.
Bottom line: Over the last two years, they have often been unavailable, so I recently decided to use the proceeds of this years affiliate links to purchase a “back up” set.
Thinking about restarting my sharing of things I use #InMySmallKitchen including both some how’s and whys and yeah, using an Amazon link like my personal library reference catalog.
Serves if no sides – and depends on size of pita –
3 or 4
3 or 4
lamb ground
1 lb
1 lb
Beef 80/20
½ lb
Garlic granual
½ tsp
1 tsp
onion granual
1 tsp
1 tsp
Tuscan Blend ** see note
1 tbl
1 Tbl
Pepper Black coarse ground
½ tsp
½ tsp
sea salt coarse or if table grind, use ½ amount
½ tsp
½ tsp
Lemon zest or peel *optional but worth including for more “greek” like taste
1/8 tsp
1/8 tsp
Paprika smoked
1/8 tsp
1/8 tsp
Panko or Maize – optional in fact I usually forget it
¼ c
Gravy Mix – Brown -optional – enhanced meat flavor
1 Tbl
Meat Directions – This is an easy recipe to double or more “as written” – I recommend freezing uncooked extra for future meals in unsliced “logs” (just add a few extra minutes to baking or air fry time for fresher flavor.
Mix all dry ingredients thoroughly
Mix Dry into meat REALLY MASH – into an almost paste like texture.
Place in covered bowl and refrigerate at least 3 hours if time allows.*
Shape into approx 5 x 5 x 1 inch square (easiest when refrigerated but the world does not end if you don’t)
Cut into 1 in square “Logs” (like a square hot dog)
Optional, chill the logs before Bake/AirFry – if you have time, if not, not to worry it will be fine. place on rack in shallow pan – chilling does make it easier to shape.
Either Bake at 350F – 30 mins Or AirFry 325 – 20 mins Check for Internal temp of 160F/72C Allow to rest 5 mins before slicing.
* The world does not end if you do not have time to refrigerate and allow flavors to meld. It is also easier to shape the logs when cold.
**Drogheria & Alimentari Organic Tuscan Herb Seasoning is my preferred version of Italian Seasoning – We use this Tuscan Herb Blend in many ways. In this recipe, usually calling for Greek Seasoning by adding Lemon Zest or Peel and Mint adding 1/8th tsp (teaspoon) each per tablespoon of the Drogheria & Alimentari Organic Tuscan Herb Seasoning offers a pleasant flavour to the this or any other Mediterranean regional dish. For other ways see my post: Ingredient: Tuscan Herb Seasoning
Your Kitchen = Your Choice: Many recipes call for diced black olives. We don’t like olives.
Plating as Pita Pockets. Heat 01 or 2 Pitas per person (or more in you have teenage boys or hardworking adults) Slice meat longways to make strips about 1/8-1/4 inch thick. 1 Tbl Tzatziki smeared inside pocket Add Meat, thin slice onion, tomato and crumbled Feta
Plating as “Dinner” per person 1/2 cup Brown Basmati Rice Cooked and HOT Crumble 1 Tbl Feta onto hot rice Cut meat into bite size pieces. Add Meat evenly distributed over rice Add 2 Tbl Diced Fresh Tomato Add 2 Tbl Diced Fresh Onion Top with tzatziki & finely crumbled Feta
Plating as Salad (my favorite) Shredded Lettuce of your choice Distribute following evenly Meat cut into bite sized pieces 2 Tbl Diced Fresh Tomato Add 2 Tbl Diced Fresh Onion Top with tzatziki & finely crumbled Feta Optional: Top with Tzatziki Dressing (tzatziki thinned w/Mediterranean olive oil 2:1 ratio Top with crumbled Feta
