Pampuchy from Skibniew
Into a large bowl sift flour. Hot water and milk pour into a saucepan or bowl, add the sugar, add the yeast and mix thoroughly, allow it to grow. Make a place in the flour, add the vanilla sugar and pour the olive oil, then add gradually ferment with yeast, mix with a wooden spoon or your hand. Knead the dough until smooth (about 4 - 5 minutes stirring). Leave to rise in a warm place for about 1 hour. At this time you can prepare fried apple filling. Peel apples and cut into quarters, remove the cores. Each quarter cut transversely into approximately 0.5 cm pieces. Put the pan and cook without fat over medium heat, pouring a little water and stirring occasionally, until apples are soft, add sugar. Sprinkle pastry board with a thin layer of flour, remove the dough on a pastry board, roll out to a thickness of about 0.5 cm, cut into diamonds. Allow to rest for about 5 minutes. At this time, can now begin to fry pancakes (starting from those which were previously formed and have already slightly rose). Deep frying pan with a thin coating or in a wok (thick, cast iron pans are not suitable for deep frying), add oil to a height of about 3 - 4 cm. When it's hot, put any portions of dough, being careful that the oil temperature suddenly dropped there. The fire should be medium, pancakes have all the time to sizzle, but not brown very quickly. Every pampuch fry for about 1 - 2 minutes on each side until golden brown. Afterwards put pancakes on paper towels. Sprinkle with powdered sugar and serve while still warm. They are the best when they are hot. Success is when pampuch has in the middle the empty space, cause you can stuff it with a delicious jam from Retro Spiżarnia.