Garlic Pampushky

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Garlic Pampushky

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For buns:
2 1/4 teaspoons active dry yeast
1 teaspoon Sugar
1 cup warm water 105-115˚F
2 1/2 cups Flour plus more for dusting, divided
1 1/2 teaspoons Sea Salt
For Topping:
3 tablespoons sunflower oil plus more for greasing the pan
6 cloves garlic minced
3 tablespoons fresh parsley finely chopped
pinch salt
1 egg beaten
  • Medium


  • For buns:

  • For Topping:



These garlicky buns are a popular accompaniment to borshch thorughout much of central and eastern Ukraine.

How to Make the Buns:

  1. Preheat the oven to 425˚F 
  2. In a bowl, sprinkle the yeast over the warm water along with the sugar.
  3. Stir to combine and allow to rest until frothy, 5-10 minutes.
  4. Mix in 1 1/4 cups of the bread flour, cover with plastic, and allow to rest in the refrigerator (I have always seen this done overnight…)
  5. Mix in the remaining 1 1/4 cups of flour and the salt. On a floured work surface, knead the dough until smooth and elastic.
  6. Grease a round 9 inch ovenproof dish with oil.
  7. Divide the dough into 8 equal pieces (or however many buns you want, depending on size).
  8. Form each piece into a ball and arrange in the oiled dish.
  9. Cover and allow to rest at room temperature until doubled and the rolls are touching.
  10. Once risen, brush with the beaten egg and bake until golden, 20-25 minutes.
  11. Immediately brush with the garlic oil topping and serve warm.

How to Make the Topping: 

  1. In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. 
  2. Top the buns with a brush as soon as they come out of the oven.

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