Pampushky/ Ukrainian garlic bread
Pampushky/ Ukrainian garlic bread, simple and delicious bread goes well bowl of soup.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 8 Rolls
- 21/4 teaspoon/7g instant yeast
- 1 cup +2 tablespoon of warm water
- 1 teaspoon caster sugar
- 2 ½ cup/ 390 g of white bread flour
- 1 ¾ teaspoon salt
- 1 1/2 tablespoons regular garlic crushed
- 3 tablespoons canola oil plus extra for oiling
- Lightly beaten egg to glaze
- fine sea salt
- Half a bunch of parsley/ Cilantro finely chopped
For the bread First make a sponge by dissolve the yeast and sugar in warm water (make sure it is warm water not hot). Add half of the flour and mix roughly. Cover with clingfilm and leave to proof in the refrigerator overnight.
The next morning, add the rest of the flour and 1 ½ teaspoon of 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 8 pieces of 77g and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 9 1/2-inch round cake tin, cover and let them proof room temperature, until doubled in size. They will join just like hot cross buns do.
Preheat the oven to 425°F. To make the basting oil, simply stir the crushed garlic and cilantro into the oil with a small pinch of sea salt and let it infuse.
When the pampushky look plump and ready, brush them generously with some beaten egg to glaze and bake them in the oven for 20-25 minutes or until they form a glistening golden crust. Take them out and baste them with the garlic oil. Serve immediately