the hungry loop

ua

90 minutes

9 pcs

Pampushky (Garlic buns)

Pampushky are soft Ukrainian garlic buns usually served with borscht. And while I know technically you can eat borscht without them, I honestly don’t see the point. I make mine with fresh dill, garlic, salt, and fragrant unrefined sunflower oil.

Instructions

Step 1 / 12
Mix warm water with the yeast and sugar.
Step 2 / 12
Gradually add the flour and knead until the dough starts coming together.
Step 3 / 12
Add the salt and keep kneading.
Step 4 / 12
Add the melted butter and knead until you have a soft, smooth dough. It may be slightly sticky, and that’s okay.
Step 5 / 12
Cover with a towel and leave in a warm place for about 1 hour, or until doubled in size.
Step 6 / 12
Divide the dough into approximately 9 equal pieces and roll them into balls.
Step 7 / 12
Place the shaped pampushky on a baking tray and leave them for another 15–30 minutes to puff up a little.
Step 8 / 12
Bake at 190°C (375°F) for about 25 minutes, until golden.
Step 9 / 12
While the buns are baking, make the garlic oil: grate the garlic on a fine grater or press it through a garlic press, then mix with the salt.
Step 10 / 12
Finely chop the dill and stir it into the garlic mixture.
Step 11 / 12
Add the sunflower oil and mix well.
Step 12 / 12
Immediately after baking, generously brush the hot pampushky with the garlic oil.

Ingredients

For the dough:

Warm water – 250 g

Dry yeast – 7 g

Sugar – 2 tbsp

Flour – 400 g

Salt – 0.5 tsp

Melted butter – 50 g

For the garlic oil:

Garlic – 4 cloves

Salt – 1 tsp

Dill – 2 sprigs (approx. 3–5 g, leaves only)

Fragrant sunflower oil – 5 tbsp