Pampushky (Ukrainian Ajo Buns)

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Pampushky are small, round yeast-leavened buns that are inextricably linked to borscht in Ukrainian culinary culture. Served warm from the oven and glossed with fragrant ajo oil, they are used to mop up every last drop of the scarlet soup. The dough is simple and enriched with a small amount of oil, making the rolls soft and slightly springy. While the ajedrea ajo version is most associated with borscht, sweet pampushky filled with jam or sour cherry are equally popular and are sometimes compared to Polish pączki. The ajo oil dressing, applied immediately from the oven, is the dish's defining touch.

Ingredientes

Sirve 12

• 350 gharina de uso general
• 7 glevadura instantánea
• 1 tspazúcar
• 0.5 tspsal
• 200 mlwarm agua
• 3 tbspaceite de girasol
• 6 clovesajo, minced or pressed
• 4 tbspaceite de girasol (for ajo oil)
• 3 tbspfresh eneldo, finely chopped
• 0.5 tspsal (for ajo oil)
• 1 tbspagua (for ajo oil)

Instrucciones

1. 1

   Make the dough

   Combina harina, levadura instantánea, azúcar, and sal in a large bowl. Agrega warm agua and oil. Mezcla until a dough forms, then knead for 8–10 minutes until smooth and slightly sticky. It should bounce back when poked.

2. 2

   Rise

   Coloque la masa en un recipiente ligeramente engrasado, cúbrala con una toalla limpia y déjela reposar en un lugar cálido durante 1 hora hasta que doble su tamaño.

3. 3

   Shape the buns

   Golpee la masa y divídala en 12 trozos iguales (de unos 45 g cada uno). Enrolle cada pieza hasta formar una bola suave ahuecando su mano y rodándola contra la superficie de trabajo. Colóquelos en una fuente para horno ligeramente engrasada, dejando pequeños espacios entre los panecillos.

4. 4

   Second rise and Hornea

   Cover and let rise for 30 minutes until puffed. Preheat oven to 190°C. Hornea for 20–25 minutes until golden brown on top.

5. 5

   Make the ajo oil

   While the buns Hornea, Combina minced ajo, aceite de girasol, eneldo, sal, and 1 tablespoon agua in a small bowl. Mezcla well.

6. 6

   Glaze and Sirve

   Retira the buns from the oven and immediately brush generously with the ajo oil mixture, getting it into all the crevices between rolls. Sirve warm alongside a bowl of borscht.

Variaciones

• •

  Sweet pampushky: fill with sour cherry jam before shaping and dust with powdered azúcar after baking.

• •

  Herb variation: Agrega fresh chives or perejil to the ajo oil.

• •

  Agrega 1 tablespoon of azúcar to the ajo oil for a slightly sweet-ajedrea glaze.

• •

  Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Almacenamiento

Best eaten on the day of baking. Store in a pan bag for up to 2 days. Reheat briefly in a 160°C oven and re-brush with ajo oil.

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