Garlic Pampushky

Garlic pampushky are airy yeasted water rolls, baked for 25-30 minutes at 190 °C and brushed while still hot with a garlic-dill dressing. The perfect accompaniment to borscht. I highly recommend giving these a try. Enjoy!

Garlic Pampushky

Airy yeasted water rolls brushed with a garlic-dill dressing.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rising time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 10 pieces

Ingredients Method

Ingredients

  

For the dough

• 350-380 g wheat flour
• 7 g dry yeast
• 200 ml water warm
• 2 tbsp vegetable oil
• 1 tbsp sugar
• 1 tsp salt
• 1 egg yolk + 1 tbsp milk, for brushing

For the dressing

• 4 clove garlic
• 1 tbsp vegetable oil
• 2 tbsp water
• salt to taste
• fresh dill chopped

Method

 

1. Sift 350 grams of flour into a bowl, add the salt, sugar, and yeast, and mix.
2. Pour the warm water and vegetable oil into the center and knead the dough, adding the remaining flour if needed.
3. Shape the dough into a ball, cover with plastic wrap, and leave for 1.5 hours.
4. Punch down the dough, divide into pieces, shape each into a ball, and place on an oiled baking sheet with space between them.
5. Let the rolls proof in a warm place for 30 minutes, preheat the oven to 190 °C, and brush the rolls with beaten yolk mixed with milk.
6. Bake for 25-30 minutes.
7. For the dressing, mix the water and oil, add salt, chopped herbs, and crushed garlic. Brush generously over the still-hot rolls and let them soak it up.
   

Tips

• Add the flour gradually: start with 350 grams and add the rest only if needed.
• Space the rolls apart on the baking sheet - they'll expand noticeably during proofing.
• Brush the pampushky with the garlic dressing while they're still hot - they'll soak it up better.