Pampushsky sounds like a fun word. Little did we know, it’s also a delicious, fluffy garlic bread to be had.
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!
- 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
- Dissolve the yeast and sugar in the water
- Add 200g of the flour and mix roughly
- Cover with clingfilm and leave to prove in the refrigerator overnight
- Remove from the fridge and leave the sponge at room temperature for 30 minutes
- 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
- Divide the dough into 8 pieces and shape into round buns
- 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
- Preheat the oven to 220 degrees C
- 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
- 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
- Take the bread out from the oven and baste with the garlic oil
- Serve immediately