Ukrainian Pampushky: Sweet Fried Doughnuts with Powdered Sugar

In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Let it sit for 5 minutes until foamy.

Whisk in the egg and melted butter into the yeast mixture. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

Gently punch down the risen dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Use a 2-inch round cutter to cut out the pampushky. Gather and re-roll scraps as needed.

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C).

Carefully place 3-4 pampushky into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.

Remove the fried pampushky with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining dough.

While still warm, dust the pampushky generously with powdered sugar before serving.