Pampushky | Пампушки с чесноком
- Daniel
- Mar 26, 2022
- 3 min read
Updated: May 22
To be honest, this is actually my 3rd try at making this Ukrainian bread. I tried researching several recipes online and my 1st two attempts failed. The first was way too dense and didn't puff up in the oven. At the second attempt, it over-puffed in the oven, thus resulting in an ugly shape (you don't wanna know).
I am glad that I never give up and decided to try again. Ya know what they said, 3rd is the charm. History has it that the making Pampushky points back to the German cuisine. These buns were likely created by the German colonists in Ukraine back in the 19th century. It has evolved into what it is today as a Ukrainian traditional dish.
The word "Pampushka" can be used to describe a gorgeous plump woman. Lol! IKR? These Pampushky are usually served with Borscht or Kapustnyak.
I am going a bit on an unorthodox way by using butter instead of oil to smear onto the bread once it comes outta the oven. Yes! A high quality salted butter! You will thank me later. This is rather an easy straightforward bread recipe, there's no excuse for you not to make it.
Ingredients:
(Make one 6 inch)
Whole Milk, 120g
Active Instant Dry Yeast, 3/4 TSP
Demerara Sugar, 4g
Unbleached All Purpose Flour, 180g
Sea Salt, 3g
Egg Lightly Beaten, 25g
Grapeseed / Peanut / Sunflower / Canola Oil, 32g + More For Greasing
High Quality Salted Butter, 30g
Garlic Finely Minced, 3 Cloves
Dried Dill, Pinch
Equipment:
Cast Iron Skillet
Sauce Pot
Oven
6" Pastry Ring / Springform Cake Pan / Cast Iron Skillet
Directions:
Make the Dough
Warm milk in a pot until lukewarm (36.5°C / 100°F).
Stir in yeast and sugar until dissolved. Set aside.
In a large bowl, mix flour and salt. Make a well in the center.
Pour in the milk mixture, then add egg and oil.
Mix until a dough forms. Knead in the bowl for 5 mins until smooth.
If too dry, add water 1 TBSP at a time. If too sticky, add flour 1 TBSP at a time.
Transfer to a floured surface and knead another 5 mins until elastic and passes the window-pane test.
Lightly oil the bowl and place the dough inside. Cover and let rise for 1 hr or until doubled.
Shape & Bake
Punch down the dough. Divide into 8 equal pieces.
Roll each piece into a tight ball.
Arrange the balls in a greased pastry ring on a parchment-lined tray.
Cover with a damp towel and proof for 30 mins.
Preheat oven to 175°C (350°F).
Brush dough with egg wash. Bake for 30–35 mins until golden brown.
Make Garlic Butter
While baking, melt butter in a skillet.
Pour melted butter over minced garlic in a bowl.
Add dried dill and stir well.
Finish & Serve
Brush hot bread with garlic butter as soon as it comes out of the oven.
Spoon any remaining butter mixture over the top.
Let cool slightly, unmold, and serve warm—perfect with Kapustnyak.
Look at the beautiful crumbs...
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