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Pampushky (Ukrainian Garlic Bread) 


Prep. Time: 20 minutes

Cook Time: 23 minutes

Waiting Time: 2 hours 50 minutes

Total Time: 3 hours 33 minutes



  • Bowl

  • Oven

  • Stand Mixer (optional)

  • Baking Dish

  • Food Processor or Blender (optional)


  • 500 grams Flour I used AP, but you can also use bread flour

  • 2 tbsp Olive Oil plus more for coating the dough and making the garlic sauce

  • 250 ml Water lukewarm

  • 1 tbsp Yeast active dry

  • 1 tbsp Sugar white, granulated

  • 5 cloves Garlic young garlic is traditional, but regular garlic is fine too

  • 1 tsp Salt

  • 1 Egg beaten


  • In a small bowl add the lukewarm water, yeast, and sugar. Whisk together for a minute then let sit for a half hour.

  • Using a stand mixer (or by hand) add the flour, salt, and olive oil and turn the machine on to the lowest speed. As it combines slowly pour in the yeasty liquid. Let the machine run for 5 minutes or until well kneaded.

  • Form the dough into a ball with your hands, rub with a little oil, and place in a bowl. Cover the bowl with a kitchen towel and place in a warm place. I use the oven with the light on. Let rise for 2 hours.

  • Remove the dough from the warm place, punch it down and knead for another 5 minutes. Using your thumb and forefinger pinch off smooth balls of dough and place in a baking tray like a pie or cake dish. Cover with the kitchen towel and place back in the warm place to rise for another half hour.

  • Take out the risen dough balls and preheat your oven to 225 Celsius. Give the dough balls a brush over with the egg wash (optional) and place in the oven to bake for 23 minutes or until golden brown.

  • While the bread is baking add the garlic cloves with a bit of oil to a blender and let it emulsify until you get a thick paste. The more oil you use the whiter the paste will look, but you don't need much since this is garlic bread. You can do it traditionally by whisking minced garlic with the oil rapidly for a long time.

  • As soon as the bread is done, remove it from the oven and brush over the garlic sauce. You want to do this step as soon as you remove the bread while it is still at its hottest point. Brush on all the sauce, and pour over any extra so it seeps down the cracks and sides. Let rest for 5 minutes before tearing in. Enjoy with a classic bowl of traditional Ukrainian borscht.


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