Pampushky (Ukrainian Garlic Buns)

About This Recipe

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.

Ingredients

Serves 12

• 350 gall-purpose flour
• 7 ginstant yeast
• 1 tspsugar
• 0.5 tspsalt
• 200 mlwarm water
• 3 tbspsunflower oil
• 6 clovesgarlic, minced or pressed
• 4 tbspsunflower oil (for garlic oil)
• 3 tbspfresh dill, finely chopped
• 0.5 tspsalt (for garlic oil)
• 1 tbspwater (for garlic oil)

Instructions

1. 1

   Make the dough

   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.

2. 2

   Rise

   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.

3. 3

   Shape the buns

   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.

4. 4

   Second rise and bake

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

5. 5

   Make the garlic oil

   While the buns bake, combine minced garlic, sunflower oil, dill, salt, and 1 tablespoon water in a small bowl. Mix well.

6. 6

   Glaze and serve

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions