serves
8
prep
15 minutes
cook
40 minutes
difficulty
Mid
serves
8
people
preparation
15
minutes
cooking
40
minutes
difficulty
Mid
level
Pampushky and borscht are the most classic Ukrainian food combination, dating back hundreds of years. Ukrainians even have a saying about it: If a woman cooks borscht for a man, it means she likes him. If she serves the borscht with garlic pampushky, she is in love. As a true son of his country, my husband refuses to eat his borscht without freshly made pampushky topped with lots of garlic. It might sound whimsical, but I see it as the purest form of culinary patriotism. Or maybe he just wants to make sure I still love him dearly.
Ingredients
- 1 cup whole milk, heated to lukewarm (about 43°C-46°C or 110°-115°F)
- 2 tsp sugar
- 1½ tsp active dry yeast
- 2 eggs
- 75 ml sunflower oil, plus more for oiling the bowl and baking dishes
- 3 cups plain (all-purpose) flour (see Note)
- 2 tsp salt
- 4 garlic cloves, minced
- 1½ tbsp chopped fresh dill
- Flaky sea salt, for topping
Makes 16 rolls.
Standing time: 5-10 minutes. Rising time: about 1 hour 30 minutes total.
Instructions
- In a large bowl, whisk together the milk, sugar, and yeast. Let stand until foamy and bubbly, 5 to 10 minutes.
- Crack one of the eggs into the yeast mixture, then add 45 ml (2 tbsp + 1 tsp) of the oil, the flour, and the salt. Using a rubber spatula, stir until well mixed and a rough dough comes together. Using your hands, knead the dough in the bowl until soft, supple, and pliable, 1 to 2 minutes. Add a little more flour if the dough feels too sticky (see Note). Shape the dough into a ball.
- Lightly oil a second large bowl and put the dough into it. Cover the bowl with plastic wrap and let the dough rise in a warm place (20°C-26°C or 70°-80°F) until doubled in size, about 1 hour.
- Oil two 23 cm (9-inch) square baking dishes. (You could also use oven-proof skillets and adjust the number of rolls in each to suit). Turn the dough out onto a clean work surface and divide it into sixteen equal portions. Form each portion into a ball. Arrange half of the balls in each prepared baking dish, spacing them 1 cm (½ inch) apart. Cover each dish with a kitchen towel and let the dough rise again in a warm place until doubled in size, about 30 minutes.
- Preheat the oven to 180°C (350°F). In a small bowl, lightly beat the remaining egg.
- Brush the top of each roll with the egg. Bake the rolls until they are a deep golden brown, 35 to 45 minutes.
- While the rolls are baking, in a small bowl, mix together the remaining oil, the garlic, and the dill.
- When the rolls are ready, remove from the oven and immediately brush each roll with the garlic oil and top with a tiny pinch of flaky salt.
- Transfer the rolls to wire racks and let cool before serving. These rolls taste best the day they are baked.
Note
• The dough should be very soft and barely sticky. If it feels too sticky as you knead, add 1 to 2 tablespoons flour. If it seems a bit sticky when you begin forming the balls, lightly oil your hands.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pampushky and borscht are the most classic Ukrainian food combination, dating back hundreds of years. Ukrainians even have a saying about it: If a woman cooks borscht for a man, it means she likes him. If she serves the borscht with garlic pampushky, she is in love. As a true son of his country, my husband refuses to eat his borscht without freshly made pampushky topped with lots of garlic. It might sound whimsical, but I see it as the purest form of culinary patriotism. Or maybe he just wants to make sure I still love him dearly.
