Pampushky
пампушки
Small Ukrainian yeast buns or doughnuts. Savory garlic pampushky are traditionally served with borscht, while sweet versions are festive treats.
About this dish
Small Ukrainian yeast buns or doughnuts. Savory garlic pampushky are traditionally served with borscht, while sweet versions are festive treats. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Ukrainian garlic pampushky
Dough
- 400 g bread flour
- 220 ml lukewarm milk
- 1 egg
- 5 g instant yeast
- 15 g sugar
- 1/2 tsp salt
- 2 tbsp sunflower oil
Glaze
- 3 garlic cloves, crushed
- 3 tbsp sunflower oil
- 2 tbsp chopped dill
- 1/4 tsp salt
- 1
Dough: 400 g bread flour; 220 ml lukewarm milk; 1 egg; plus the remaining ingredients listed for this component. Knead dough ingredients 10 minutes until smooth. Cover and rise until doubled, about 1 hour. Use lukewarm liquid and knead until smooth and elastic. Cover and rise in a draught-free place; volume, not the exact hour, is the useful endpoint.
- 2
Divide into 12 balls; arrange in an oiled 23 cm baking dish, leaving gaps. Cover and proof 30-40 minutes until puffy. Tuck the seams under each ball. Leave gaps in the dish and keep covered during proofing; the rolls should become visibly puffy before baking.
- 3
Bake at 190°C/375°F for 25-30 minutes until golden and cooked through. Preheat the oven fully before the rolls go in. Bake on the middle rack; tops should be evenly golden and the center of a roll no longer sticky raw dough.
- 4
Glaze: 3 garlic cloves, crushed; 3 tbsp sunflower oil; 2 tbsp chopped dill; plus the remaining ingredients listed for this component. Mix glaze ingredients and brush over warm rolls. Serve with borscht. Mix the garlic and herbs evenly through the measured glaze and brush while rolls are warm so it absorbs. Let cool briefly before pulling apart; serve the prepared borscht separately.
Note
All three linked sources describe baked garlic bread rolls, not boiled dumplings. This recipe preserves that sourced identity rather than inventing a dumpling technique. The linked recipes are baked garlic rolls. This preserves that identity rather than inventing a dumpling version.