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Ingredients

Bread Rolls

20g fresh yeast (or 7g dried yeast)
1 tsp golden granulated sugar
40 ml vegetable oil
1 tsp lemon juice
220 ml warm water
400g bread flour
8g salt
2 tbsp non-dairy milk
1 tbsp maple syrup

Garlic & Dill Oil

3 tbsp vegetable oil
2 garlic cloves
10g dill
1/2 tsp flakey salt

Method

Crumble the yeast into a bowl. Add the sugar, oil, lemon juice and water and mix to dissolve. Then add half of the flour and mix it into a paste. Cover with a damp kitchen towel and let it proof for 1 hour.

Mix in the remaining flour and salt. Then tip the dough out onto a work surface and knead until smooth (5-10 minutes). If it’s too sticky, let it rest for 10 minutes for the flour to absorb more of the water, which will develop the gluten and make it easier to knead. Separate the dough into 8 equal portions. Shape each portion into a ball and place it in a greased cake dish or skillet. Let them double in size for 45-60 minutes.

In the meantime, pre-heat the oven to 220 celsius. Once the pampushka are ready, combine the non-dairy milk of your choice with the maple syrup and brush over the buns. Then bake for 20-25 minutes until golden brown

While the bread rolls are baking, finely chop the dill and grate the garlic. Combine with the oil, salt and 1 tbsp of water. As soon as the buns are done, pour the garlic oil over them and serve warm.

Ukrainian Pampushka

5 from 1 vote

Ukrainian Pampushka are yeasted bread rolls that are traditionally served with borscht or turned into a sweet dessert. The savoury buns are often topped with a dill & garlic oil.

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Ingredients

For the bread Rolls

20 g fresh yeast (or 7g dried yeast)
1 tsp golden granulated sugar
40 ml vegetable oil
1 tsp lemon juice
220 ml warm water
400 g bread flour
8 g salt
2 tbsp non-dairy milk
1 tbsp maple syrup

For the garlic & dill oil

3 tbsp vegetable oil
2 garlic cloves
10 g dill
1/2 flakey salt

Instructions

Crumble the yeast into a bowl. Add the sugar, oil, lemon juice and water and mix to dissolve. Then add half of the flour and mix it into a paste. Cover with a damp kitchen towel and let it proof for 1 hour.
Mix in the remaining flour and salt. Then tip the dough out onto a work surface and knead until smooth (5-10 minutes). If it’s too sticky, let it rest for 10 minutes for the flour to absorb more of the water, which will develop the gluten and make it easier to knead. Separate the dough into 8 equal portions. Shape each portion into a ball and place it in a greased cake dish or skillet. Let them double in size for 45-60 minutes.
In the meantime, pre-heat the oven to 220 Celsius. Once the Pampushka are ready, combine the non-dairy milk of your choice with the maple syrup and brush over the buns. Then bake for 20-25 minutes until golden brown
While the bread rolls are baking, finely chop the dill and grate the garlic. Combine with the oil, salt and 1 tbsp of water. As soon as the buns are done, pour the garlic oil over them and serve warm.