Ukrainian Pampushky
Description
The baked goods turn out easily and quickly. The pampushki come out very soft and fluffy. You can adjust the amount of dill and garlic to your taste. Fresh yeast can be replaced with instant yeast; you will need 1/2 teaspoon. Half of the milk can be replaced with warm water.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make Ukrainian pampushky. Peel the garlic, rinse the dill, and pat it dry.
- 2
Step 2
Crumble the yeast into warm milk (about 36–38 °C) and mix until smooth.
- 3
Step 3
Pour the sugar into the bowl with the dissolved yeast.
- 4
Step 4
Add salt and stir until the salt and sugar are fully dissolved.
- 5
Step 5
Add the egg yolk to the bowl and mix.
- 6
Step 6
Sift the flour through a sieve into the bowl with the milk–yeast mixture. Knead for 10 minutes until you get a soft, non-sticky dough. Transfer it to a bowl greased with vegetable oil.
- 7
Step 7
Cover the bowl of dough with plastic wrap and leave it in a warm place for one hour to rise.
- 8
Step 8
Divide the dough into equal portions and roll into balls.
- 9
Step 9
Grease the baking dish with vegetable oil and place the balls spaced apart.
- 10
Step 10
Cover the tin and leave to rise for 20 minutes. Brush the top with beaten egg yolk (or egg yolk).
- 11
Step 11
Put the tray with pampushky in a hot oven and bake for 15 minutes at 200 degrees.
- 12
Step 12
While the pampushki bake, prepare the pour-over mixture. Pour boiled water and vegetable oil into a bowl. Finely chop the dill, mince the garlic, and add them to the bowl with the oil and water. Add salt and stir everything until the salt dissolves.
- 13
Step 13
Take the baked pampushki out of the oven and pour the garlic drizzle over them right away. Let them sit for a moment and serve with borscht.
- 14
Step 14
Done. Serve at the table.