Garlic and Dill Pampushky
As someone who grew up in Ukraine, I can’t imagine eating rich, hearty borscht without pillowy, soft Ukrainian Garlic Pampushky (Pampushky—plural, Pampushka—singular). It’s one of those food combinations that work so well together that they become everyone’s favorite staple. I’m not an exception. Every time I’m planning to make borsch, you can be sure that pampushky will be coming as well. Pampushky are basically a Ukrainian version of dinner rolls. The main difference is that we smeared them with a generous layer of minced garlic, sunflower oil, and chopped fresh dill. In Ukraine, Pampushky are rarely served without borscht.
Serves: 6 to 8
INGREDIENTS
1 cup lukewarm whole milk
2 teaspoons sugar
1 1/2 teaspoons active dry yeast
2 eggs
5 tablespoons oil, divided, plus more for greasing
3 cups all-purpose flour
1 teaspoon salt
3 cloves garlic, minced
3 tablespoons chopped dill
1 teaspoon coarse salt for topping
INSTRUCTIONS
Whisk together the warm milk, sugar, and yeast in a large bowl. Let stand until the mixture is foamy and bubbly, about 10 to 15 minutes.
Stir in one egg, 3 tablespoons of oil, the flour, and salt. Knead by hand for a few minutes until the dough is supple and pliable.
Lightly grease the bowl with oil, place the dough in it, cover it with a towel, and let rise in a warm place for 1 hour or until doubled in size.
Grease two 9-inch baking dishes with oil. Divide the dough into 16 equal pieces. Form each piece into a ball and arrange it in the baking dishes, placing 8 balls per dish, ensuring at least 1/2-inch space between them. Cover both dishes with towels and let the dough rise again for about 30 minutes or until doubled in size.
Preheat the oven to 350°F (175°C). Lightly beat the remaining egg in a small bowl. Brush the tops of the bread with the egg wash and bake in the preheated oven for about 30 to 35 minutes, or until the crust is deep golden brown.
Meanwhile, mix 2 tablespoons of the remaining oil, minced garlic, and dill. Once the bread is done, remove it from the baking pans, brush it with the garlic oil mixture, and sprinkle with coarse salt.
Let the bread cool on a wire rack. This bread tastes best the same day it is baked.
