Pampushky Ukrainian Garlic Bread

Pampushky is traditional Ukrainian garlic bread made from yeast dough, topped with garlic dill oil and served with borscht. Quite easy to make and are to die for!


 Warm up milk until lukewarm. Then, in a large bowl, add warm milk, sugar and sprinkle yeast on top. Whisk and let mixture sit for 10-15 minutes until foamy. If yeast mixture isn’t foamy, your dough won’t rise.


Add egg, salt, oil and whisk well. Then add flour in small portions and stir the dough with spatula in a bowl. When too thick, transfer on a lightly floured surface and knead the dough until elastic and barely sticking to your hands, about 4 minutes.


Transfer to a large bowl, cover with plastic wrap and place in a warm place to rise. Your dough is ready when it has doubled in size.


Grease 9 x 13 ovenproof dish with oil. Divide the dough into 15 equal pieces, roll each one into a ball and place in rows, leaving space in between. I ended up with 3 rows of 5 dough balls in each.


Cover dish with plastic and let balls of dough rise until almost doubled in size, about 30 minutes.


Prepare the eggs wash by whisking one egg yolk and a teaspoon of water in a small bowl. Brush the tops of rolls with beaten egg.


Bake uncovered in preheated oven to 375 degrees F for about 30 minutes or until golden brown.


While bread is baking, whip up the garlicky oil mixture by combining oil, minced garlic, fresh dill and salt in a small bowl.


Spoon garlic sauce on top of the buns right after removing them from the oven. While pampushky are hot, they will absorb all the flavors. Enjoy!



Place leftovers in an airtight container or tightly cover baking dish with plastic wrap and store them for up to 3 days on the counter. Reheat in a microwave or in air fryer until warmed through.

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