Updated: Mar 27
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.
(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
Cast Iron Skillet
6" Pastry Ring / Springform Cake Pan / Cast Iron Skillet
Transfer milk into a sauce pot.
Warm the milk over low heat until it reaches lukewarm temperature about 36.5 degree celsius or 100 fahrenheit.
*Make sure the milk is lukewarm.*
Add in yeast and sugar.
Stir until well combined and everything has dissolved.
In a large bowl, add flour and salt.
Mix until well combined.
Create a well in the middle.
Pour the milk mixture into the well, followed by egg and oil.
Fold until well combine and it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be smooth and not sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Transfer onto a lightly floured surface and continue kneading for another 5 mins.
Shape into a large ball and it should pass the window-pane test.
Grease the bowl lightly with some oil and transfer the dough into the bowl.
Cover and set aside to rise for 1 hr or until doubled in size.
Punch down to deflate, weigh and divide into 8 equal pieces.
Roll each piece into a tight dough ball.
I'm using a pastry ring.
Place the pastry ring onto a baking tray lined with parchment paper.
Place the 8 dough balls into the ring.
Cover with a damp kitchen towel and let rise for 30 mins.
Preheat oven to 175 degree celsius or 350 fahrenheit.
Brush the risen dough with some egg wash and wack into the oven.
Bake for 30 to 35 mins or until the top is browned.
While the bread is baking, melt butter in a skillet over medium heat.
Transfer garlic into a small bowl.
Drizzle the hot melted butter over the garlic.
Sprinkle some dried dill.
Mix until well combined.
Once the bread is baked, remove it from the oven and immediately brush the butter mixture over the top.
Spoon all the remaining butter mixture over the top.
Once the bread is cool enuff to handle, unmold and best serve warm with some Kapustnyak.
Look at the beautiful crumbs...