Pampushky – Ukrainian Garlic Bread

Pampushsky sounds like a fun word. Little did we know, it’s also a delicious, fluffy garlic bread to be had.

GarlicMamushka-13

A friend told me a while back how interesting and delicious Ukrainian cuisine was. The cuisine is something that is totally foreign to me and I have loved reading about the food and the traditions.
I have been itching to bake some of the fantastic breads (amongst an array of recipes I want to try) and this Ukrainian Garlic Bread is the first recipe I want to share.

The pampushky are traditionally served with red borshch. In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic don’t worry – it will still be delicious.

The recipe is easy (I did amend the quantity of yeast a bit and let the dough come to room temperature the next day) but you need to plan just a bit as it does prove overnight. It is such a delicious and beautiful loaf of bread, glistening with the garlic oil poured over it as it comes out of the oven. I have no doubt in my mind it will be an absolute winner at your next barbecue!

Pampushky - Ukranian Garlic Bread
 
Author:
Recipe Type: Bread
Cuisine: Ukrainian
Ingredients
  • 10g instant yeast
  • 1 teaspoon caster sugar
  • 225ml warm water (blood temperature)
  • 400g white flour, plus extra for dusting
  • 8g fine sea salt
  • 3 tbsp sunflower oil, plus extra for oiling
  • 20g wet (new) or regular garlic, crushed
  • half a bunch parsley, finely chopped
  • 1 egg, beaten to glaze
Instructions
  1. Dissolve the yeast and sugar in the water
  2. Add 200g of the flour and mix roughly
  3. Cover with clingfilm and leave to prove in the refrigerator overnight
  4. Remove from the fridge and leave the sponge at room temperature for 30 minutes
  5. Add the rest of the flour and salt and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily
  6. Divide the dough into 8 pieces and shape into round buns
  7. Put them side by side in an oiled round overnproof dish or caketin (20cm diameter), cover and let them prove in a warm place until doubled in size. They will join together just like hot cross buns
  8. Preheat the oven to 220 degrees C
  9. To make the garlic oil, simply stir the crushed garlic through the oil with a small pinch of salt and the parsley and let it infuse
  10. When the pampushky look plump and ready, brush them generously with some beaten egg and bake for 20 - 25 minutes until they form a golden crust
  11. Take the bread out from the oven and baste with the garlic oil
  12. Serve immediately

 

Hein van Tonder

Hein van Tonder

Hein is a Gourmet Hunter and Food Writer and Photographer in the beautiful city of Cape Town, South Africa. He has always loved food and photography is a relative new hobby. He uses his blog heinstirred.com to combine his love for photography with his other love, eating. He has fully embraced the food media world with his styling, photography and words being seen on various digital and traditional platforms.

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