Buckwheat Doughnuts

Hrechani pampushky

Preparation info

  • Makes about

    2 dozen

    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

My favorite way to eat these pampushky is with a little melted butter and a generous sprinkling of crusty brown sugar.


  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • 2 cups


Pour 1 cup of water into a medium saucepan and add the butter and salt. Bring the mixture just to a boil and then add the flour, stirring briskly to incorporate, until the batter starts to leave the sides of the saucepan. Remove the pan from the heat and let dough cool for 5 minutes