Ukraine – Pampushky

I haven’t baked for a little while as I’ve been a bit busy, plus I have a friend’s wedding to go to this coming weekend and I tried on the dress I was planning to wear and it didn’t fit! Horror!! I blame this blog!  As predicted from the start, all these yummy things I’m baking are not good for my waistline.  I  have to admit I did buy a new dress last week (just in case) so I have not been as strict as I could have been with the diet this weekend, plus the new dress looks lovely, so I’d quite like to wear it anyway! Any excuse!!

This recipe was a wonderful find from my friend Jen. It’s great when people suggest recipes to me, particularly when it’s such a delicious looking one.  Who doesn’t love garlic bread?  If you don’t, I think there’s something wrong with you!!  With so many countries in the world it can sometimes be a bit overwhelming deciding where to cook from next (and people who know me will also know that I am not the most decisive of people, so choosing my next bake can take a while!!).

Top tip:  I would definitely recommend that you make sure everyone else eats some too as it’s very very garlicky!


Pampushky  (from Olia Hercules)

Makes 8 breads

  • 15g fresh yeast or 7g dried yeast
  • 1tsp caster sugar
  • 225ml warm water
  • 400g strong white flour, plus extra for dusting
  • 8g fine sea salt
  • 3tbsp sunflower oil, plus extra for oiling
  • 20g garlic, crushed
  • 1/2 bunch of parsley, chopped
  • 1 duck or chicken egg, beaten, to glaze

First make a “sponge” (a type of yeasty starter).  Dissolve the yeast and sugar in the water (at blood temperature).  Add 200g flour and mix roughly.  Cover with clingfilm and prove in the fridge overnight.

Next morning, add the rest of the flour and fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.

Divide the dough into eight pieces and shape into round buns.  Put them in an oiled, 24cm round cake tin, cover and let them prove again, this time in a warm place, until doubled.  They will join together like hot cross buns.

Preheat oven to 220C.  To make the basting oil, stir the garlic through the oil with a pinch of salt and the parsley.  Let infuse.

When the pampushky look plump, brush with some beaten egg to glaze and bake for 20-25 minutes, until they form a golden crust.  Take out and baste with the garlic oil.  Serve immediately.

Did you know?

  • Garlic has loads of great health properties – it’s known to reduce blood pressure and cholesterol; is a great remedy for colds and flu and the health benefits are even greater if you can face eating it raw.  That means that this garlic bread recipe is really good for you!!
  • Garlic was fed to the builders of the Great Pyramid in Egypt in the belief that it gave them strength.
  • National garlic day is on 19 April

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