A recipe for Pampushky (Ukrainian Garlic Bread)! These soft yeast rolls are baked until golden and brushed with garlic oil while still hot.
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Baking Bloggers
After a few months break while adjusting to our cross-country move, I am finally participating in #BakingBloggers again!
Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project.
For October, we are baking with garlic and I am joining in with a recipe for Pampushky (Ukrainian Garlic Bread)!
Pampushky (Ukrainian Garlic Bread)
I first came across Pampushky while reviewing Mamushka last year (I shared Olia’s recipe for Uzvar, a Ukrainian Winter Punch) and have made them a few times since.
These soft yeast-based rolls are generally topped with garlic oil, but there may be variations such as poppy seeds and Natasha’s Kitchen even includes bacon.
The rolls do require proofing overnight, but aren’t overly difficult to assemble. The base is created with a sponge from the activated yeast and half of the flour. After refrigerating overnight, the remaining flour is mixed in and kneaded to make a smooth and elastic dough.
The dough is then divided into 8 equal pieces, formed into balls, and arranged in the prepared baking dish.
At this point, the dough will rise again, about 30 minutes to an hour, until doubled in size and touching. They are baked until golden and the tops are brushed with a garlic oil and finely chopped parsley.
The Pampushky are best warm from the oven served alongside Borshch, a Ukrainian beet broth.
Looking for more ways to use garlic?
Try my:
- Macaroon Bil Toum (Lebanese Garlic Noodles)
- Longganisang Hubad (Filipino Garlic Sausage Patties)
- Garlic Butter Sauce for Pasta
Check out what everyone else made:
- Baked Garlic Sweet Potatoes by Jolene’s Recipe Journal
- Baked Roasted Garlic Burgers by Our Good Life
- Crispy Garlic Baked Potato Wedges by Cook with Renu
- Garlic Breadstick Snakes by Palatable Pastime
- Garlic Puffs by A Day in the Life on the Farm
- These Garlic Twists by Sid’s Sea Palm Cooking
- Kale and Garlic Ciabatta by Karen’s Kitchen Stories
- Lemon Garlic Milk Sauce Chicken by Food Lust People Love
- Pampushky (Ukrainian Garlic Bread) by Tara’s Multicultural Table
- Twisted Garlic Cheese Bread by Sneha’s Recipe
Pampushky (Ukrainian Garlic Bread) Recipe
Adapted from Mamushka
Pampushky (Ukrainian Garlic Bread)
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 teaspoon granulated sugar
- 1 cup (225 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 2 1/2 cups (325 grams) white bread flour plus more for dusting, divided
- 1 1/2 teaspoons (8 grams) fine sea salt
Topping:
- 3 tablespoons (45 milliliters) sunflower oil plus more for greasing the pan
- 4 cloves garlic peeled and minced
- 2 tablespoons finely chopped fresh parsley
- Pinch salt
- 1 large egg beaten
Instructions
- In the bowl of a stand mixer or a large bowl, sprinkle the yeast over the warm water along with the sugar. Stir to combine and allow to rest until frothy, 5-10 minutes.
- Mix in 1 1/4 cups (163 grams) of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.
- Mix in the remaining 1 1/4 cups (163 grams) flour and the salt. On a floured work surface, knead the dough until smooth and elastic.
- Grease a round 9 inch (23 centimeter) ovenproof dish with oil.
- Divide the dough into 8 equal pieces. Form each piece into a ball and arrange in the oiled dish.
- Cover and allow to rest at room temperature until doubled and the rolls are touching.
- Preheat oven to 425˚F (220˚C).
- In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. Set aside.
- Once the pampushky have risen, brush with the beaten egg and bake until golden, 20-25 minutes.
- Immediately brush with the garlic oil and serve warm.
Wendy Klik
These look amazing. I’m so glad your back joining us Tara….I always love your recipes.
Tara
Thanks so much!
Stacy
What beautiful golden orbs, Tara! I love the way they shine from the garlic oil you’ve brushed on.
Tara
Thanks! I especially love the crackling sound while brushing the oil on. Makes such a lovely crispy crust.
Karen
These rolls are gorgeous with the garlic and parsley. Interesting concept of only using some of the flour for the first rise. I’ll definitely have to try this!
Sue Lau
This pan of rolls would be perfect for a small holiday gathering!
Simply Inspired Meals
These look delicious and it’s fun to learn about foods from other countries.
Renu
Loved this, such a beautiful colour crust it is
Lauren
Those look and sound amazing! I might have to make a place for those rolls on my Thanksgiving menu this year.
sonia
I love making bread at home.
I will be making this recipe over the weekend
Ann
So I want to serve these in the evening fresh. Can I leave the bowl in the oven for the first rise until noon the next day? These look delicious!
Tara
Hi Ann! Unfortunately, they cannot be left at room temperature for that long or the dough will overproof.
Hope
How long should the dough rest at room temp before baking?
Tara
Hi Hope! It will depend on your kitchen temperature and climate. They should rest until the rolls are doubled and touching. Usually about 30 minutes to 1 hour.