Pampushky (Ukrainian Garlic Bread) recipe for #BakingBloggers! Soft yeast rolls are baked until golden and brushed with a garlic oil while still hot. Perfect for pairing with Borshch (Ukrainian Beet Broth).
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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).
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.
See what everyone else made for the event!
- 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 Cheesy Knots by Simply Inspired Meals
- Garlic Puffs by A Day in the Life on the Farm
- 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)
- 2 1/4 teaspoons (7 g) active dry yeast
- 1 teaspoon granulated sugar
- 1 cup (225 ml) warm water 105-115˚F
- 2 1/2 cups (390 g) white bread flour plus more for dusting, divided
- 1 1/2 teaspoons (8 g) fine sea salt
- 3 tablespoons sunflower oil plus more for greasing the pan
- 4 cloves garlic minced
- 2 tablespoons finely chopped fresh parsley
- Pinch salt
- 1 egg beaten
- 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 of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.
- Mix in the remaining 1 1/4 cups flour and the salt. On a floured work surface, knead the dough until smooth and elastic.
- Grease a round 9 inch 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.