Pampushky (Ukrainian garlic bread)

It’s no secret that we adore garlic bread. So, when we discovered this Ukrainian variation, we instantly fell in love all over again. The combination of super fluffy bread, a kick of garlic, and the herby flavours of dill and parsley, this dish pairs perfectly with hearty dinners. TIP: Make sure you leave enough time for the dough to proof!

Allergens: Recipe may contain gluten, milk, soy, egg and wheat.

11 Ingredients

  • 250ml (1 cup) milk, warmed (see notes)

  • 1 tbsp caster sugar

  • 2 tsp (7g sachet) dried yeast

  • 375g (2 1/2 cups) bread flour, plus extra, to dust

  • 2 tsp salt

  • 2 tbsp olive oil

  • 1 egg, lightly whisked
  • Topping

  • 2 tbsp olive oil

  • 3 garlic cloves, crushed

  • 1 tbsp chopped fresh continental parsley leaves

  • 1 tbsp chopped fresh dill

9 Method Steps

  • Step 1

    Place the milk

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    (250ml (1 cup) milk, warmed (see notes)) and sugar (1 tbsp caster sugar) in a jug. Add the yeast (2 tsp (7g sachet) dried yeast) and use a skewer to stir until combined. Set aside in a warm, draught-free place for 5 minutes or until frothy.

  • Step 2

    Whisk together the flour (375g (2 1/2 cups) bread flour, plus extra, to dust) and salt (2 tsp salt) in a large bowl. Make a well in the centre. Add the milk mixture and oil (2 tbsp olive oil) and stir with a wooden spoon until the dough comes together. Turn out onto a lightly floured surface. Knead for 10 minutes or until dough is smooth and elastic.

  • Step 3

    Transfer dough to a large, lightly (1 egg, lightly whisked) oiled bowl and cover with plastic wrap. Set aside in a warm, draught-free place place for 1 hour or until doubled in size.

  • Step 4

    Meanwhile, grease a 22cm (base size) round springform pan. Line the base and side with baking paper.

  • Step 5

    Use your fist to punch back the dough. Divide into 8 equal portions. Roll each portion into a ball. Place balls in the prepared pan, 1cm apart. Cover and set aside for 30 minutes.

  • Step 6

    Meanwhile, preheat oven to 180C/160C fan forced.

  • Step 7

    Brush dough balls with beaten egg. Bake for 30 minutes or until golden brown.

  • Step 8

    Meanwhile, to make the topping, combine all topping ingredients in a small bowl. Season with salt.

  • Step 9

    Brush topping over hot buns. Set aside for 15 minutes to cool slightly. Transfer to a serving plate or board and serve warm or room temperature.
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Recipe Notes

The milk should be lukewarm.

Image by Tracy Rutherford

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