Garlic Pampushky
Fluffy yeast rolls generously brushed with a fragrant garlic-and-oil dressing — a traditional and essential accompaniment to Ukrainian borsch.
Ingredients
- flour400 g
- warm milk200 ml
- dry yeast7 g
- egg1 pcs
- vegetable oil3 tbsp
- garlic4 cloves
- parsley20 g
- salt1 to taste
- sugar1 tsp
Instructions
Dissolve the yeast in warm milk (36–38 °C) with 1 tsp sugar; let stand for 10 minutes until a foamy cap forms.
Add the flour, egg, salt and oil; knead into a soft, smooth dough. Cover with a towel and let rise in a warm place for 1 hour.
Punch down the dough to release the air, then let it rise for another 30 minutes.
Divide the dough into 10 balls, arrange them snugly side by side in a greased baking pan; cover and let proof for 20 minutes.
Bake in a preheated 180 °C oven for 20–25 minutes until golden brown.
While the pampushky are still hot, generously brush them with the dressing made from crushed garlic, oil, parsley and salt — and serve immediately with borsch.
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