Fluffy, pillowy bread rolls brushed with pungent garlic oil and fresh dill — the essential companion to Ukrainian borscht.
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 garlic 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 savory garlic 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 garlic oil dressing, applied immediately from the oven, is the dish's defining touch.
Serves 12
Combine flour, instant yeast, sugar, and salt in a large bowl. Add warm water and oil. Mix until a dough forms, then knead for 8–10 minutes until smooth and slightly sticky. It should bounce back when poked.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled in size.
Punch down the dough and divide into 12 equal pieces (about 45g each). Roll each piece into a smooth ball by cupping your hand and rolling against the work surface. Place in a lightly oiled baking dish, leaving small gaps between rolls.
Cover and let rise for 30 minutes until puffed. Preheat oven to 190°C. Bake for 20–25 minutes until golden brown on top.
While the buns bake, combine minced garlic, sunflower oil, dill, salt, and 1 tablespoon water in a small bowl. Mix well.
Remove the buns from the oven and immediately brush generously with the garlic oil mixture, getting it into all the crevices between rolls. Serve warm alongside a bowl of borscht.
Don't skip the second rise — it gives the buns their fluffy interior.
Apply the garlic oil immediately from the oven while the buns are hot so it soaks in.
Use high-quality sunflower oil for the most authentic Ukrainian flavor.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Sweet pampushky: fill with sour cherry jam before shaping and dust with powdered sugar after baking.
Herb variation: add fresh chives or parsley to the garlic oil.
Add 1 tablespoon of sugar to the garlic oil for a slightly sweet-savory glaze.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten on the day of baking. Store in a bread bag for up to 2 days. Reheat briefly in a 160°C oven and re-brush with garlic oil.
Pampushky have been part of Ukrainian baking tradition for centuries. The name is believed to derive from the German 'Pfannkuchen' or the French 'pompom', indicating the influence of European culinary exchange on Ukrainian cuisine.
Yes — activate it first in the warm water with sugar for 10 minutes until foamy before adding to the flour.
The dough likely didn't rise sufficiently. Ensure the water is warm (not hot) and the room is warm enough for the yeast to activate.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (70g / 2.5 oz) · 12 servings total
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