Ukrainian Garlic Pampushky with Dill

The author describes this as a simple, time-tested garlic-bun recipe. The same dough can also be used for baked filled buns or sweet rolls; for a sweet version, the source suggests adding more sugar and vanilla extract but gives no amounts.

Ingredients

• 500 g flour, plus more only if needed
• 2 eggs
• 250 ml milk or water
• 6–8 tablespoons refined sunflower oil (the approximate source total; see the method)
• 30 g fresh compressed yeast or 15 g dry yeast
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 head garlic
• A few sprigs fresh dill

Method

Warm the milk or water according to the yeast package directions. The source gives 40–45°C (104–113°F), but suitable temperatures vary by yeast type and brand. Stir in the sugar and yeast, then leave in a warm place for 10–15 minutes.

Optionally sift the flour into a deep bowl. Separate both eggs. Add the salt, both whites, and one yolk to the flour; reserve the second yolk for brushing the buns.

Pour in the yeast mixture and stir with a spoon, then knead with lightly oiled hands. Knead 3 tablespoons of oil into the dough. Add more flour only if needed; after 5–7 minutes, the medium-firm dough should be only slightly sticky. The source lists 6–8 tablespoons of oil in total and later uses 3–4 tablespoons in the dressing, while also using some for the hands and bowl, so treat the total as approximate. Do not taste the raw dough, and wash hands, utensils, and work surfaces after handling raw flour and egg.

Place the dough in a lightly oiled bowl, cover it with a clean towel, and leave it in a warm place for 35–40 minutes. Punch it down, then leave it for another 30 minutes. These are the author’s timings; if necessary, allow additional time for the dough to visibly expand.

Line a baking pan with parchment, as shown in the source photo, or prepare it as appropriate for the pan. Form 12–15 buns, space them 2–3 cm apart, and let them proof for another 15 minutes. Preheat the oven to 175°C (347°F). Brush the buns with the reserved yolk, discard any unused egg wash, and wash the brush and your hands. Bake for about 30 minutes, beginning to check after 20–25 minutes. A wooden pick inserted into the center should come out without wet dough. Use oven mitts when handling the hot pan.

For the dressing, press the peeled garlic cloves into a bowl. Finely chop the washed dill, add it to the garlic, season lightly with salt, and mash with a spoon. Stir in 3–4 tablespoons of oil and 1–2 tablespoons of water.

Brush the hot pampushky immediately with the garlic-dill dressing and serve. Refrigerate leftover dressing and dressed buns within 2 hours; do not store a fresh garlic-and-herb oil mixture at room temperature.