Ukrainian Pampushkis with Fermented Garlic
Ukrainian Pampushkis with Fermented Garlic
Ingredients
For the Fermented Garlic
- 1 pound garlic cloves, peeled
- 2 cups water, filtered, or as needed to submerge garlic
- 1 1/2 tablespoons salt, non-iodized, approximately 5% of garlic and water weight
For the Pampushki Dough
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast, one standard packet
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 egg, large
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
For the Garlic Topping
- 4 fermented garlic cloves, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons olive oil
Instructions
- 1
To prepare the fermented garlic: Peel garlic cloves. Place them into a clean glass jar. Add filtered water to submerge the garlic. Add non-iodized salt, ensuring it's approximately 5% of the total weight of the garlic and water mixture. Seal the jar tightly. Let it ferment in a cool, dark place for at least two weeks. This step must be completed in advance.
⏱️ 10 min
- 2
To make the pampushki dough: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until foamy.
⏱️ 10 min
- 3
Add 1 cup of the all-purpose flour, the egg, melted butter, and salt to the yeast mixture. Mix until well combined.
⏱️ 5 min
- 4
Gradually add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
⏱️ 10 min
- 5
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch down the dough. Divide it into 12 equal portions. Shape each portion into a smooth, round bun.
⏱️ 10 min
- 7
Arrange the buns in a lightly greased 9x13 inch baking pan, leaving a little space between them. Cover the pan and let the buns rise again for 30-45 minutes, or until puffy.
⏱️ 45 min
- 8
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 9
Bake the pampushkis for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 10
While the pampushkis are baking, prepare the garlic topping: In a small bowl, combine the minced fermented garlic, chopped fresh dill, and olive oil.
⏱️ 5 min
- 11
Once the pampushkis are out of the oven, immediately brush them generously with the fermented garlic and dill mixture. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ukrainian Pampushkis with Fermented Garlic
Ingredients
For the Fermented Garlic
- 1 pound garlic cloves, peeled
- 2 cups water, filtered, or as needed to submerge garlic
- 1 1/2 tablespoons salt, non-iodized, approximately 5% of garlic and water weight
For the Pampushki Dough
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast, one standard packet
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 egg, large
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
For the Garlic Topping
- 4 fermented garlic cloves, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons olive oil
Instructions
- 1
To prepare the fermented garlic: Peel garlic cloves. Place them into a clean glass jar. Add filtered water to submerge the garlic. Add non-iodized salt, ensuring it's approximately 5% of the total weight of the garlic and water mixture. Seal the jar tightly. Let it ferment in a cool, dark place for at least two weeks. This step must be completed in advance.
⏱️ 10 min - 2
To make the pampushki dough: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until foamy.
⏱️ 10 min - 3
Add 1 cup of the all-purpose flour, the egg, melted butter, and salt to the yeast mixture. Mix until well combined.
⏱️ 5 min - 4
Gradually add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
⏱️ 10 min - 5
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once risen, gently punch down the dough. Divide it into 12 equal portions. Shape each portion into a smooth, round bun.
⏱️ 10 min - 7
Arrange the buns in a lightly greased 9x13 inch baking pan, leaving a little space between them. Cover the pan and let the buns rise again for 30-45 minutes, or until puffy.
⏱️ 45 min - 8
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 9
Bake the pampushkis for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 10
While the pampushkis are baking, prepare the garlic topping: In a small bowl, combine the minced fermented garlic, chopped fresh dill, and olive oil.
⏱️ 5 min - 11
Once the pampushkis are out of the oven, immediately brush them generously with the fermented garlic and dill mixture. Serve warm.
⏱️ 5 min