Pampushka Recipe

Every woman has her own recipe of these delicious buns. There are lot of types of Pampushka, such as buns with buckwheat flour, with gray and wheat flour mixture or only with wheat flour. The type of Pampushka you bake depends on the event for which you want to have this bread.

Today I want to share with you the recipe of wheat flour Pampushka. Modern women don’t bake it for every day meal because it takes too much time to make it. In my family this delicious garlic bread is prepared for Christmas Eve. It serves with Ukrainian borscht (traditional Ukrainian soup with beetroot and cabbage).

Ingredients

1.1 lbs. flour

8.1 fl oz warm water

0.9 ounce sugar

1 teaspoon salt

1 teaspoon lemon juice

2 spoon sunflower oil

0.3 ounce dry yeast

3 cloves of garlic

1 egg

Instructions

First, you should combine the dry yeast with the sugar and the warm water. Stir it carefully and let the yeast dissolve.

Start to sift all the flour. Add about 3 spoons of flour to the liquid mixture.

Stir it carefully again and let the dough for 15 minutes to rest. If the dough has small bubbles on the top – it means that you can continue preparing the Pampushka.

Add salt, lemon juice and 1 spoon of sunflower oil to the dough. Stir it carefully and add more flour.

The dough shouldn’t stick to the hand but in the same time should be very soft.

Leave the dough for 1 – 1.5 hours more. Cover it with towel. The dough should double its size.

Spread some flour on the table and take the dough there.

Make 14 buns. Roll each bun in flour. Put all of the buns in the circle bread tray and leave it for 30 more minutes. All the buns will grow and you will get the Pampushka as you see on the pictures below.

Cover the top of the Pampushka with beaten egg. Preheat oven to the 340 °F and put the Pampushka inside for 35 minutes. Switch off the oven and leave the bread for 5 minutes to cool before you take it away.

Meanwhile, chop the garlic and combine it with 1 spoon of sunflower oil. When the Pampushka is ready and still hot, cover the top with garlic mixture.

You don’t need to cut this kind of bread. Everything you need is to break off one bun and eat it.

The special and unique taste is given by garlic. Garlic doesn’t make it smelly but just emphasizes the taste.

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Marina Berezhna
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Marina Berezhna

I am project manager and writer. I am open-minded person and can't imagine my life without cooking. I like to travel, discover new places and find new friends. My life credo: nothing is impossible. Life is short so I don't want to waste even minute to be bored.
Marina Berezhna
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