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Pampushky
Garlic bread rolls
Soft garlic bread rolls brushed with garlic, oil and dill
UkrainianPampushky are the small, pillowy yeast rolls that arrive in a basket next to borshch in any Ukrainian restaurant, from Kyiv to Poltava, glistening with a raw garlic and dill dressing. They are baked tightly packed in one tin so they pull apart with soft sides and golden tops, and the sharp garlic is the perfect partner for sweet, sour beetroot soup. Sweet pampushky, fried and dusted with sugar, also exist; this is the savoury baked kind. Chef's tip: brush on the garlic oil while the rolls are still hot from the oven, so they drink it in; common mistake is brushing them before baking, which burns the garlic bitter.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the dough
- 1 ¼ cups whole milklukewarm
- 1 tbsp sugar
- 1 ⅛ lb strong white bread flour
- 1 tsp salt
- 3 tbsp sunflower oilplus extra for the tin
- 1 egg yolkbeaten with 1 tbsp milk, for glazing
For the garlic dressing
- 6 cloves garlic
- ½ tsp salt
- 4 tbsp sunflower oil
- 2 tbsp water
- 3 tbsp dillfinely chopped
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Method
0/7 doneStep 1: Stir 1 ¼ cups whole milk, ¼ oz fast-action dried yeast and 1 tbsp sugar together and leave for 5–10 minutes, until a foam forms on top.
10 minStep 2: Mix 1 ⅛ lb strong white bread flour and 1 tsp salt in a large bowl, add the yeast mixture and 3 tbsp sunflower oil and bring together. Knead for 8–10 minutes until smooth, elastic and only slightly tacky. Cover and leave in a warm place for 60 minutes, until doubled.
10 minStep 3: Oil a 23 x 33 cm baking tin. Knock back the dough, divide into 16 pieces (about 50 g each) and roll each into a tight ball. Set them in the tin in rows, just touching.
Step 4: Cover and prove for 30 minutes, until puffy and pressed together. Heat the oven to 400°F (350°F fan).
Step 5: Brush the tops with 1 egg yolk. Bake for 18–20 minutes, until deep golden on top and hollow-sounding when you tap the base of one.
20 minStep 6: While they bake, pound 6 cloves garlic with ½ tsp salt to a paste in a mortar, then stir in 4 tbsp sunflower oil, 2 tbsp water and 3 tbsp dill.
Step 7: As soon as the rolls come out, brush or spoon the garlic dressing generously over them. Leave 10 minutes, then pull apart and serve warm with borshch.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pampushky take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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