Garlic pampushky

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.

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.

Cover the bowl with a towel and leave somewhere warm for an hour, until doubled in size.

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.

Cover with a towel and leave for 30 minutes, until the balls have grown together.

Bake in an oven preheated to 200 °C for 20–25 minutes until golden.

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.

Brush the hot pampushky generously with the dressing right away and cover with a towel for 5 minutes. Done!