Garlic pampushky
155 min · 8 servings
Ingredients
How to cook
Starter
Dissolve the yeast and sugar in 300 ml of warm water (about 37 °C) and leave for 10 minutes until a foamy head forms.
No foam means the yeast is dead and the dough won't rise.
Dough
Sift the flour into a bowl, add the salt, pour in the starter and 3 tbsp of oil. Knead into a soft, slightly sticky dough, 8–10 minutes.
Rising
Cover the bowl with a towel and leave somewhere warm for an hour, until doubled in size.
Shaping
Grease a 24 cm baking pan with 1 tbsp of oil. Punch down the dough, divide it into 16 balls and arrange them in the pan with small gaps.
Proofing
Cover with a towel and leave for 30 minutes, until the balls have grown together.
Oven
Bake in an oven preheated to 200 °C for 20–25 minutes until golden.
Dressing
Finely chop the garlic and dill. Crush the garlic with a pinch of salt, then mix it with the dill, 4 tbsp of oil and 2 tbsp of warm water.
Serving
Brush the hot pampushky generously with the dressing right away and cover with a towel for 5 minutes. Done!
Cook it step by step, with a timer, in the app