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Eastern European

Pampushky

Soft Ukrainian yeast rolls, baked so they cling together, then drenched in raw garlic and parsley oil while still hot. The classic partner to a bowl of borshch.

SnacksLunch & dinnerVegetarian
120 min20 prep · 100 cookMedium595 kcalper serving
Pampushky

Method

  1. Stir 3 g of dried active yeast and 1 tsp of caster sugar into 90 ml of warm water at 35-38C — no hotter, or the yeast dies. Leave 10 minutes in a warm spot until the surface is foamy and smells of bread.
  2. Add 140 g of bread flour and 0.5 tsp of fine salt to the yeast liquid and bring together into a shaggy dough. Knead on an unfloured surface for 8-10 minutes, then work in 1 tsp of sunflower oil and knead 2 minutes more until the dough is smooth, glossy and only slightly tacky.
  3. Round the dough into a ball, set it in a lightly oiled bowl, cover with a damp cloth and leave in a warm draught-free place for about 1 hour, until doubled and a finger pressed in leaves a dent that fills back slowly.

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Per serving

595kcal
20gprotein
77gcarbs
23gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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