Pampushky (Garlic Buns)
Heat the milk to 35–37 °C, dissolve the yeast and sugar in it, and leave for 10 minutes until a foamy cap forms. Sift the flour with half the salt, pour in the yeast mixture and 2 tbsp oil. Knead a soft dough that does not stick to your hands for 8–10 minutes. Cover the dough with a towel and leave in a warm place for 45–60 minutes, until it doubles in size. Punch down the dough, divide it into 16 pieces, and roll them into smooth balls. Arrange them in an oiled pan, leaving a small distance between them, and let them rise for another 20 minutes. Preheat the oven to 190 °C. Brush the pampushky with beaten egg and bake for 20–25 minutes until golden brown. While the pampushky are baking, mash the garlic with the remaining salt, add the water, remaining oil, and finely chopped dill. Immediately brush the hot pampushky with the garlic dressing, cover with a towel for 5 minutes, and serve with borscht.
Ingredients
- ✓Wheat flour
- ✓Milk
- ✓Fresh yeast
- ✓Sugar
- ✓Sunflower oil
- ✓Egg for brushing
- ✓Garlic
- ✓Water
- ✓Dill
- ✓Salt
How to cook
- 1
Heat the milk to 35–37 °C, dissolve the yeast and sugar in it, and leave for 10 minutes until a foamy cap forms.
- 2
Sift the flour with half the salt, pour in the yeast mixture and 2 tbsp oil.
- 3
Knead a soft dough that does not stick to your hands for 8–10 minutes.
- 4
Cover the dough with a towel and leave in a warm place for 45–60 minutes, until it doubles in size.
- 5
Punch down the dough, divide it into 16 pieces, and roll them into smooth balls.
- 6
Arrange them in an oiled pan, leaving a small distance between them, and let them rise for another 20 minutes.
- 7
Preheat the oven to 190 °C.
- 8
Brush the pampushky with beaten egg and bake for 20–25 minutes until golden brown.
- 9
While the pampushky are baking, mash the garlic with the remaining salt, add the water, remaining oil, and finely chopped dill.
- 10
Immediately brush the hot pampushky with the garlic dressing, cover with a towel for 5 minutes, and serve with borscht.
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