Pampushki with garlic and cumin
12 servings
70 minutes
Garlic and cumin pampushki are aromatic rolls traditionally served with borscht or other hot dishes of Russian cuisine. Their history goes back centuries when home baking was an important part of family traditions. Fluffy and airy, they have a delicate taste perfectly complemented by the spicy aroma of garlic and the fragrant notes of cumin. Made from yeast dough, they have a soft texture and a golden crust. Brushed with egg white mixed with garlic before baking, pampushki acquire a rich flavor that enhances the perception of main dishes. These rolls are not just a side dish – they create the coziness and warmth of home cooking, reminding us of traditions and hospitality.
1
Mix warm water, sugar, and yeast. Leave for 5-10 minutes until foam appears.
- Water: 460 ml
- Dry yeast: 11 g
- Sugar: to taste
2
Add eggs, butter, salt to the yeast mixture, add part of the flour, and mix.
- Chicken egg: 2 pieces
- Vegetable oil: 115 ml
- Salt: 1.5 teaspoon
- Wheat flour: 900 g
3
Gradually add flour, knead a soft dough, and let it rise for 1.5 hours.
4
Form the balls and place them on a baking tray (preferably with high edges).
5
Crush the garlic, mix it with the egg white. Brush the buns and sprinkle with cumin.
- Garlic: 2 cloves
- Caraway seeds: to taste
- Egg white: 1 piece
6
Bake at 200 degrees until done.
