Garlic Pampushki
4 servings
240 minutes
Garlic pampushky are fragrant, airy rolls that have become an integral part of Ukrainian cuisine. Their origin is linked to traditional baked goods that accompany rich meat and vegetable dishes like borscht. These soft rolls soaked in a spicy garlic sauce bring comfort and rich flavor to any table. Their delicate dough made with kefir has lightness and fluffiness, while the garlic dressing adds zest and appetizing aroma. Pampushky are served hot, and their texture—a golden, crispy crust with a soft, fluffy interior—makes them a perfect addition to lunch or dinner. They pair wonderfully with soups, meat dishes, or simply as a standalone snack. This is not just bread; it is a true gastronomic delight that combines tradition and taste enjoyment.
1
Pour sugar, salt, and yeast into a pot. Then add water. Stir to dissolve the yeast well.
- Sugar: 3 tablespoons
- Salt: 1.5 teaspoon
- Dry yeast: 11 g
- Water: 550 ml
2
Then gradually add flour and knead the dough like for pies.
3
Cover the pot and place it in a warm place. The dough should rise 3-4 times. Then shape the dough into small balls.
4
Pour sunflower oil into a hot, dry pan and fry the pampushky (they can also be baked in the oven until done), then place them in a separate container.
- Vegetable oil: 3 tablespoons
5
Chop or crush the garlic and mix it with the broth.
- Garlic: 7 cloves
- Bouillon: 0.5 glass
6
Pour the garlic sauce over the pampushky and mix well.