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Pampushky (Ukrainian Garlic Buns)

cook:

4 h

0.0

(17)

One of the best garlic buns I’ve ever had in my life! They are fluffy, soft and super garlicky. Ukraine is known as the “breadbasket” of Europe, and both garlic and bread are staples of the cuisine. These rolls are traditionally served alongside Borscht and the garlic’s sharpness compliments the sweetness of borscht’s beets. The dough is enriched with milk, sunflower oil and egg, shaped into tight balls and organized together in a pan. After being baked the buns are brushed with fresh dill and raw garlic. I wish you could have smell it guys. But hey! You can make them! Here are the ingredients for these gorgeous buns!

8 buns

US

original

metric

Picture for Pampushky (Ukrainian Garlic Buns)

8 buns

US

original

metric

Ingredients

For the Pampushky

flour

500 gr flour

milk

240 ml milk

sunflower oil

60 ml sunflower oil

sugar

50 gr sugar

dry yeast

13 gr dry yeast

salt

13 gr salt

free range egg

1 free range egg

Egg+ a sip of milk (egg wash)

Egg+ a sip of milk (egg wash)

For brushing

of garlic

2 cloves of garlic

a of dill

½ bunch a of dill

Sunflower oil

Sunflower oil

Atlantic sea salt

Atlantic sea salt

Directions

Step 1

In a stand mixer- add the milk, yeast, sugar, egg, flour, oil and salt.

milk

240 ml milk

dry yeast

13 gr dry yeast

sugar

50 gr sugar

free range egg

1 free range egg

flour

500 gr flour

sunflower oil

60 ml sunflower oil

salt

13 gr salt

Step 2

Set the mixer on the lowest speed and knead for 12 min.

Step 3

Round the dough into a tight ball, place in a bowl and cover with a towel/plastic wrap. Set aside until doubled in size (about 1-1.5h).

Step 4

In the meantime- prepare the brushing mix. Chop the dill and the garlic as thin as you can.

a of dill

½ bunch a of dill

of garlic

2 cloves of garlic

Step 5

In a bowl, add dill, garlic, oil and salt. Mix well until combined.

a of dill

½ bunch a of dill

of garlic

2 cloves of garlic

Sunflower oil

Sunflower oil

Atlantic sea salt

Atlantic sea salt

Step 6

Preheat your oven to 350F or 180C.

Step 7

After the buns have been proofed, divide the dough into 100-120 gr pieces.

Step 8

Round each piece into a tight ball and place the balls in a cast iron pan right next to each other leaving a tiny space between one to another.

Step 9

Let the buns proof until almost doubled in size (about 20-30 min).

Step 10

After the buns have been proofed, brush them with an egg wash.

Step 11

Bake the buns for 20-25 min or until the internal temperature reaches 190F or 90C.

Step 12

Immediately brush the buns with the dill-garlic mix.

Step 13

Enjoy with a good bowl of borscht.

Step 14

YASSS!

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