Pampushky Recipe - A Must-Have Addition To Ukrainian Borscht
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For many Americans and Western Europeans, Eastern Europe and especially its cuisine is a mystery which they may be tried once or twice in some Eastern European restaurant. For those who liked what they tried, it becomes rather hard to find what it was and how to cook it. That's why I decided to write some hubs with the recipes of the dishes I grew up with living in Ukraine and being Armenian by origin.
I have already written a hub with a borscht recipe. Actually there are more than 30 varieties of borscht, but every Ukrainian knows that borscht is not a real borscht without pampushky.
Pampushky brushed with garlic sauce is a very tasty addition to the borscht, and what's the best part, since they don't take much of your time actually "cooking" them, but instead take time for the dough to get ready, you can make them while cooking borscht. And in 2-2.5 hours you'll be having a traditional Ukrainian meal - borscht with pampushky.
What Is Pampushky?
Pampushky are Ukrainian buns made of yeast dough. They resemble brioche rolls, but differ in taste. Pampushky are brushed with garlic sauce and served with borscht. It's very important to note that pampushky are baked, not fried. There are many western recipes for "pampushky" that call them doughnuts and use frying to make them. These are not pampushky, but pyshky, another Eastern European dessert. In this hub I will be telling about authentic Ukrainian pampushky and how you can try them in the convenience of your own home without going to Ukraine :)
- 0.4 oz (11g) dry yeast
- 1 lbs (500g) flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 glass of water or milk
- 4 cloves of garlic
- 2 tablespoons of oil
How to make pampushky
- Mix yeast with flour, add oil, sugar, warm water or milk.
- Knead the dough until it doesn’t stick to hands.
- Make a large ball from dough, cover it with a film and leave it in a warm place for 1 hour.
- Divide dough into small portions (1.5oz / 40g each) and make each portion into a little ball. Make these "balls" with lightly oiled palms, so that each "ball" is covered with oil.
- Place them close to each other(!) on a baking sheet and leave for 30 min in a warm place. It's important to place them close to each other so that they grow in height, not in width.
- Brush pampushky with a beaten egg and bake for 30 min in an oven heated to 480F (250C).
- While pampushky are baking, prepare a sauce: mash the garlic, add oil, water, salt and mix thoroughly (you can do it in blender). The sauce should be thick, like sour cream.
- When pampushky are ready, brush them with garlic sauce.
Video on making pampushky
Traditionally pampushky are made plain with garlic, but once you have mastered pampushky baking, you can get creative and add different fillings. You can make pampushky with poppy seeds, brush them with honey instead of garlic to make them sweet, add jam, powdered sugar or cinnamon. It's your call.
Some other Eastern European food
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