Description
Soft, pillowy rolls bursting with garlicky goodness. Perfect for sharing (or not!).
Ingredients
Units
Scale
- 10 g (0 oz) instant yeast
- 1 teaspoon caster sugar
- 225 ml (1 cup) warm water
- 1 lbs (400 g) white flour
- 8 g (0 oz) fine sea salt
- 3 tbsp sunflower oil
- 20 g (1 oz) wet garlic
- half a bunch parsley
- 1 egg
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 ovenproof dish or cake tin (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°C (428°F).
- 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.
Notes
- For a richer flavor, use a mix of sunflower and olive oil.
- If you don’t have fresh parsley, substitute with 1 teaspoon of dried parsley flakes.
- To prevent sticking, ensure your baking dish is well-oiled and the dough is lightly floured before shaping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 20