Garlic
Pampushky

Activate the yeast

Warm milk (250 ml) until lukewarm — your finger should feel neither cold nor hot. Stir in dry yeast (1 sachet) (7 g) and sugar (1 łyżka). Leave for 10 minutes until foam forms on top.

Knead the dough

In a large bowl combine wheat flour (400 g) and salt (1 łyżeczka). Add egg (1 szt), sunflower oil (3 łyżka) and the yeast milk. Mix with a spoon, then turn onto the counter and knead by hand for 8 minutes. The dough should be smooth, soft and slightly tacky but come off your hands.

First rise

Place dough in a bowl, cover with a cloth. Leave in a warm spot for an hour until doubled. Yeast needs warmth — a turned-off oven with just the light on works best.

First rise

60:00

Start

Shape the rolls

Turn dough onto counter and divide into 8 equal pieces. Roll each into a ball: flatten, fold edges in, flip seam-down and roll in circles under your palm. Arrange the balls tightly together in a round 24 cm pan lined with baking paper.

Second rise

Cover the pan with a cloth and leave for 30 minutes. The rolls should puff up and fill the pan. Skip this and they'll be dense.

Second rise

30:00

Start

Glaze and prepare to bake

Heat the oven to 180°C°C (top-bottom heat). Beat egg yolk (for brushing) (1 szt) with a tablespoon of water and gently brush the tops of the rolls. Yolk gives that golden, glossy finish.

Bake the rolls

Bake for 25 minutes at 180°C°C until deep golden on top. If the tops brown too fast, tent loosely with foil.

Bake the rolls

25:00

Start

Make the garlic topping

Press garlic (cloves) (6 szt) into a small bowl. Add sunflower oil (for topping) (4 łyżka), chopped dill (3 łyżka), salt (for topping) (1 szczypta) and 2 tablespoons of water. Stir. The topping is deliberately runny — it needs to soak into the hot rolls.

Pour and serve

The moment the pampushky come out of the oven, pour the garlic topping evenly over them. Hot dough absorbs the topping, cold dough just lets it pool. Serve warm with borscht.