Pampushky/ Ukrainian Garlic Bread
Over the past few years, the temptation to order cookery books online has led to a mini library in my study/blogging area. It isn’t that I cook as much but the thought of getting my hands on a particular book, after reading the reviews, becomes a bit too much. The past month, I have been able to stop myself from almost hitting the button. Why not actually cook from the ones that I already have? The dish in today’s post comes from a book titled Mamushka by Olia Hercules. The book has recipes from Eastern Europe. From the Black Sea to Armenia and Azerbaijan.
I have to say it remains one of my favourites and I have made these buns a number of times. The pictures were taken much earlier and I had posted about it on my Facebook page. But I am adding the recipe from the book now.
21/2 teaspoons active dry yeast
1 teaspoon caster sugar
1 cup warm water
21/2 cups white bread flour + extra for dusting (I used maida)
11/2 teaspoons fine sea salt
3 tablespoons sunflower oil, + extra for greasing
11/2 tablespoons green or regular garlic, crushed
1/2 bunch parsley, finely chopped ( I used coriander leaves)
1 beaten egg to glaze
First of all, dissolve the yeast in the warm water. Add half of the flour and mix roughly. Cover with plastic wrap and leave to prove in the refrigerator overnight.
The next morning, add the rest of the flour and the fine sea salt to the starter. Knead on a surface dusted with flour until the dough is smooth.
Divide the dough into eight pieces and shape into round buns. Arrange them side by side in a greased ovenproof dish (24 cm) and let them prove again until doubled in size.
Preheat the oven to 220*C. Stir the crushed garlic through the 3 tablespoons of oil with a small pinch of sea salt and the parsley, and let it infuse.
When the pampushky is ready to be baked, brush them with the beaten egg to glaze. Bake till the buns turn golden. This will take about 20-25 minutes. Take them out and baste them with the garlic oil. Serve immediately.
A little twist I added was that instead of parsley, I added coriander leaves. And I also added a pinch of freshly cracked pepper in the dough. I used both garlic and finely chopped garlic greens to the oil. As the buns came out and were basted with oil, the aroma that engulfed the kitchen, was nothing short of amazing. No wonder I have baked pampushky many, many times!