How To Make Ukrainian Garlic Bread (Pampushky)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and is a natural leavening agent.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Warm milk in a pot until lukewarm (36.5°C / 100°F).

Stir in yeast and sugar until dissolved. Set aside.

In a large bowl, mix flour and salt. Make a well in the center.

Pour in the milk mixture, then add egg and oil.

Mix until a dough forms. Knead in the bowl for 5 mins until smooth.

If too dry, add water 1 TBSP at a time. If too sticky, add flour 1 TBSP at a time.

Transfer to a floured surface and knead another 5 mins until elastic and passes the window-pane test.

Lightly oil the bowl and place the dough inside. Cover and let rise for 1 hr or until doubled.

Punch down the dough. Divide into 8 equal pieces.

Roll each piece into a tight ball.

Arrange the balls in a greased pastry ring on a parchment-lined tray.

Cover with a damp towel and proof for 30 mins.

Preheat oven to 175°C (350°F).

Brush dough with egg wash. Bake for 30–35 mins until golden brown.

While baking, melt butter in a skillet.

Pour melted butter over minced garlic in a bowl. Add dried dill and stir well.

Brush hot bread with garlic butter as soon as it comes out of the oven.

Spoon any remaining butter mixture over the top.

Let cool slightly, unmold, and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens