Ukrainian Garlic Pampushky Buns
Ukrainian Buns Hot Out Of The Oven
These Ukrainian Garlic Pampushky Buns are so fun and tasty to make and so colorful in the dish. Anyone would like to try them just because they look so delicious, and they are. These Ukrainian buns are made to go with the Ukrainian borscht soup (in which I have a recipe for here on this site). Put these two dishes together for any time of the year. The borscht soup can be eaten hot or cold. This is definitely a family meal with lots of color, taste and culture.
How To Make Ukrainian Garlic Pampushky Buns
These buns look so beautiful with all the parsley and garlic that it looks hard to make. The real truth is that it is quite easy. The first thing to keep in mind is that this bread has to be started the day before you want to eat it. These buns are made with a yeast starter that has to be left to proof over night in the refrigerator. It is very easy to mix together and then covered with plastic wrap for the next day. I use warm water not hot and this works well every time.
The starter for these Ukrainian Garlic Pampushky Buns is very sticky. I oil my fingers or scraper to get the starter out of the bowl but still it is sticky. Add half to a quarter of the flour and water to the starter that you have left to use and work it in a little at a time (like I do in the video). Then after it is worked together add the rest of the flour and water slowly. Transfer it to a floured surface and knead in extra flour as needed until it is no longer sticky. It should be soft and pliable.
Forming The Pampushky Buns
After the dough is the perfect consistency make a round flat fat disk out of the dough and cut into 8 even pieces (like in the video). Roll them into balls and place them into a 9 1/2 inch oiled baking pan. You can see the formate of placement in the pictures and video. Set the buns in a warm space, cover with a cloth and let proof and rise to double. It should take about 45 minutes to an hour. The buns should get so big they are joining together like buns do. When they are done brush plant based milk over the surface of the top of the buns. Bake at 425 degrees until they are golden.
Making The Basting Oil And Garlic
Making the basting oil for the Ukrainian Garlic Pampushky Buns is the best part. You can make these sweet or savory but I really love this version with the borscht soup. The oil basting is made with sunflower oil , sea salt, fresh minced garlic and parsley and sometimes dill is added. Mix it all together and pour over the buns as soon as they come out of the oven and serve immediately. These buns are the best while they are hot. Make sure the soup or any dish you are making is ready to serve before the buns come out of the oven. I hope you love these buns as much as we do. Enjoy!
Ukrainian Garlic Pampushky Buns
Equipment
- 2 Small bowls
- 1 Spoon to stir with
- Plastic Wrap
- 1 Medium to large bowl
- Measuring cups
- Measuring spoons
- 1 Basting brush
- 1 Round 9½ inch baking pan
- 1 Knife or spatula, to take buns out of pan
Ingredients
Yeast Starter
- 2¼ Tsp Active Dry Yeast, 1 packet
- 1 Tbsp Sugar
- 2 oz Warm Water, not hot! Hot will kill the yeast.
- ¼ cup White Flour
For The Dough
- Yeast Starter
- ¾ cup Warm Water or Plant Based Milk
- 1 Tbsp sunflower oil, optional
- 2 to 2¾ cups White Flour
- 1 tsp Sea Salt, optional
Garlic Basting Oil and Herbs
- 3 Tbsp Sunflower Oil, Grapeseed Oil, Olive Oil
- 3 to 5 Cloves of Garlic, crushed and minced
- ¼ Sea Salt
- ¼ cup Parsley, chopped
- 1 Tbsp Fresh Dill, optional
Instructions
Yeast Starter
- In a small bowl add the yeast, sugar, flour and warm water. Make sure it is warm water and not hot. The hot water will kill the yeast. Stir together ruffly and cover with plastic wrap and put in the refrigerator over night.
For The Dough
- The next day the yeast starter should have doubled in size and a little spongy and sticky. In a medium to large bowl add the yeast starter, sea salt, and oil and a ¼ cup at a time, add the water and flour together slowly and mix together by hand. Keep adding the water and flour at small amounts until you have a soft pliable dough. It will still be a little sticky.(like in the video)
- On a floured surface knead the dough until it is less sticky and still pliable. You may need to keep adding more flour.
- When done form the dough into a thick round disk and cut into 8 pie shape pieces. Take each piece and form into round balls. Place them into an oiled 9½ inch round oven proof baking dish. Make sure to put one ball of dough in the middle and place the rest of the round balls of dough around that center ball. Cover with a cloth and put in a warm place to rise for about 45 minutes.
- Preheat oven at 425°
- When the buns have risen and doubled in size against each other like buns and proofed, then brush the tops with plant based milk (or if you are not a vegan use a beaten egg).
- Put the buns in the oven and bake for 20 to 25 minutes. They should be golden in color when they are done.
Garlic Basting Oil and Herbs
- In a small bowl add and mix together the minced garlic, herbs, sea salt and oil together. Set aside.
- When the buns are done and hot out of the oven add the herb, garlic, sea salt and oil mixture to the top of the pampushky buns and serve hot, immediately.
- Enjoy!