Dissolve the yeast package with 1 teaspoon of sugar and ¼ cup warm water that's between 105°F and 110°F (40°C and 43°C)
After about 10 minutes, the yeast should be bubbling. If it’s not, stop now and check your yeast. Add ¼ cup + 2 Tablespoons all purpose flour and ¼ cup + 2 Tablespoons warm water.
Beat until smooth. Let this bubble again. Meanwhile, beat the eggs, sugar, oil and salt until light and fluffy. If you have a stand mixer, the whisk attachment is the thing to use. Add the yeast mixture when it’s ready along with the lemon rind, vanilla and 1 cup of flour.
Switch to the dough hook or knead the remaining flour until it’s smooth. If you’re kneading by hand, it’s easiest to do this in a large bowl in the sink.
Leave the dough to rise in an oiled bowl. If you’re using the Instant Pot, insert the wire rack and place the dough on a piece of oiled parchment paper that fills the inside of the pot with the lid set to Vent. Set the pot to the Yogurt setting on Low.
While the dough is rising, get the filling ready. Take ½ cup of poppy seeds and pour boiling water over them to cover. Separately soak ½ cup of raisins in boiling water. Let sit for 30 minutes.
Grind the poppy seeds in a blender along with ¼ cup of honey, 1 teaspoon of lemon rind, 1 egg white, and ½ cup of toasted almonds. Remove from the blender and add the soaked raisins. Adjust the sweetness and set aside until you’re ready to fill.
Once it’s risen to twice its size, punch down the dough and start again.
After it’s risen again, punch it down again and start to roll it out.
Roll out the dough on a lightly floured surface. Cut out circles of dough with a cookie cutter.
Press the dough slightly to thin in your hand. Fill with 1 teaspoon of filling and a few raisins leaving an edge. Seal with water and arrange on a cookie sheet to rise once again. Cover with a dish towel.
Heat the oil in your deep fryer or a heavy pot with a candy/deep fryer thermometer. Slowly bring up the vegetable oil to 350°F.
Seal the pampushy again if they've separated and drop into the hot oil until the edge browns. Flip.
Drain on paper towels and dust with icing sugar.