Chocolate Pampushky Doughnuts with Beetroot Glaze (Sweet Pampushky BREAD)

**Prepare the Dough:** In a large bowl, dissolve the yeast and 1 tablespoon of sugar in the warm milk. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.

In the same bowl, whisk together the flour, cocoa powder, salt, and the remaining 1 tablespoon of sugar.

Add the beaten egg and melted butter to the yeast mixture. Stir well to combine.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough will be slightly sticky; avoid adding too much extra flour.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. Proper proofing is key for a light and airy pampushky bread.

**Shape the Doughnuts:** Punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it to about ½ inch thickness. Use a doughnut cutter or a cookie cutter (about 2-3 inches in diameter) to cut out doughnuts. Use a smaller cutter to cut out the centers to create traditional doughnut shapes. If you don't have cutters, you can simply cut the dough into squares or rectangles for a rustic look.

Place the doughnuts on a baking sheet lined with parchment paper or a silicone baking mat. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes.

**Bake the Doughnuts:** Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown. Check for doneness by gently tapping one. It should sound hollow. Time will vary based on your oven.

Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

**Prepare the Beetroot Glaze:** While the doughnuts are cooling, prepare the glaze. In a food processor or blender, puree the cooked beetroot until smooth.

In a medium bowl, whisk together the powdered sugar, beetroot puree, lemon juice, and vanilla extract (if using) until smooth and glossy. Add more powdered sugar or beetroot puree to adjust the consistency as needed.

**Glaze the Doughnuts:** Once the doughnuts are completely cool, dip each doughnut into the beetroot glaze, allowing the excess to drip off. Alternatively, you can drizzle the glaze over the doughnuts.

Sprinkle with additional granulated sugar or edible glitter, if desired.

Let the glaze set for a few minutes before serving. Enjoy!