I began the Flavour journey during Covid, inviting people to share the rich stories and traditions that connect family, food, and heritage. Many of the stories are filled with cherished memories of loved ones gathering, sharing meals, and passing down culture through food. Others carry a note of regret—memories of being too young or distracted to notice the language spoken at home or the care put into preparing meals. There are also stories that reflect the struggles of immigration, where families felt pressure to set aside their language and traditions in order to fit in, even as they helped shape the fabric of our city.
Stacey Cham Klein is a lifelong Thunder Bay resident whose grandparents came from different regions of Ukraine. She recalls gatherings with her maternal grandmother, surrounded by friends speaking Ukrainian. Until the age of 12, Stacey attended Ukrainian school, where she learned the language and cultural traditions. Outside of school, however, English was spoken at home and with friends, reflecting the sentiment of the time that viewed newcomers as “less than.” As she grew older, some of the language and traditions gradually faded from her life.
Stacey has chosen to embrace her heritage by becoming actively involved in a variety of cultural groups. From singing ensembles to fundraising and support efforts for refugees arriving from Ukraine, her commitment runs deep. Together with her two daughters, she is part of the Chaban Dance Group, a local organization that has been preserving Ukrainian culture for more than 40 years. Stacey describes the group as a close-knit community built on compassion and trust. Beyond being a source of fun and a great workout, dancing has opened the door to other ways of celebrating Ukrainian art. She has taken part in Easter egg–decorating workshops with the League of Ukrainian Canadians and in the Koravai collective, which uses food art to adorn weddings and other special occasions. The dance group brings together participants both young and old, creating a living bridge across generations.
She shared her recipe for Pampyshky and described it as kid friendly and perfect for special occasions and gatherings. Enjoy!
This makes approx. 12 donuts
2 1/2 cups all-purpose flour, divided, plus more for dusting*
1/4 cup granulated sugar
1/4 tsp salt
2 1/4 tsp instant yeast, quick acting, (1 packet = 7 grams)
2/3 cup warm milk, 110˚F – microwave 35 sec.
4 Tbsp unsalted butter, melted, divided
2 egg yolks
1/2 tsp vanilla extract
1/3 cup jelly or jam, (mashed so there is no large fruit pieces)
1/3 cup granulated sugar with an optional amount of cinnamon , to roll donuts
Instructions:
In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on parchment prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed.
Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar.
Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.
