Ingredients
Scale
- 10 g instant yeast
- 1 teaspoon caster sugar
- 225 ml warm water (blood temperature)
- 400 g white flour (plus extra for dusting)
- 8 g fine sea salt
- 3 tbsp sunflower oil (plus extra for oiling)
- 20 g wet (new or regular garlic, crushed)
- half a bunch parsley (finely chopped)
- 1 egg (beaten to glaze)
Instructions
- 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
- Category: Bread
- Cuisine: Ukrainian