Pampushky

Name: Pampushky
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 cups all-purpose flour; 1 1/4 cups warm water; 2 1/4 tsp active dry yeast; 1 tbsp granulated sugar; 1 tsp salt; 1/4 cup vegetable oil; 6 cloves garlic, minced; 2 tbsp fresh dill, finely chopped

Pampushky are small, soft Ukrainian yeast buns brushed with garlic and dill oil, traditionally served alongside borscht. Plan ahead: let the dough rise about 1 1/2 hours in total.

52 minMediumServes 4480 cal/serving

UkrainianSideOvenVeganDairy-FreeEgg-FreeNut-Free

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Ingredients

3 cups all-purpose flour
1 1/4 cups warm water
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
1 tsp salt
1/4 cup vegetable oil
6 cloves garlic, minced
2 tbsp fresh dill, finely chopped

Instructions

1

Stir 2 1/4 tsp active dry yeast and 1 tbsp granulated sugar into 1 1/4 cups warm water. Let it foam for about 5 minutes.
2

Mix 3 cups all-purpose flour and 1 tsp salt into the yeast water. Knead in half of 1/4 cup vegetable oil until smooth and elastic, about 8 minutes.
3

Cover the dough and let it rise in a warm place until doubled, about 1 hour.
4

Punch the dough down and divide it into balls about the size of a small plum.
5

Arrange the balls on a parchment-lined baking sheet, leaving space between them. Cover and rise 30 minutes.
6

Bake at 400°F for 18 to 22 minutes, until deep golden and the bottoms sound hollow when tapped.
7

Mix 6 cloves minced garlic, 2 tbsp finely chopped fresh dill, the remaining vegetable oil, and a pinch of salt. Brush this over the hot buns.

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Questions

What is Pampushky?

Pampushky are small, soft Ukrainian yeast buns brushed with garlic and dill oil, traditionally served alongside borscht. Plan ahead: let the dough rise about 1 1/2 hours in total. This reference files it under Ukrainian side: made in the oven, rated medium and about 52 minutes start to finish.

What oven temperature does Pampushky need?

For Pampushky, the oven is set to 400 F (about 205 C) in step 6. The longest stretch at that heat is 22 minutes, in step 6.

What should Pampushky look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until deep golden and the bottoms sound hollow when tapped.

Is there a substitute for yeast in Pampushky?

The entry for Pampushky calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

How long does Pampushky keep?

Refrigerate what is left of Pampushky within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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