Pampushky
Soft pull-apart rolls drenched in raw garlic, oil and parsley the moment they leave the oven. They exist mainly to be torn up and dipped into borshch.
Ingredients
- all-purpose flour — 500 g
- warm milk — 250 ml
- dried yeast — 7 g
- sugar — 1 tbsp
- salt — 1 tsp
- sunflower oil — 50 ml
- egg — 1 pc
- garlic cloves — 5 pcs
- parsley, chopped — 3 tbsp
- oil for the garlic dressing — 4 tbsp
Instructions
- Whisk the yeast and sugar into the warm milk and leave 10 minutes until foaming.
- Add the flour, salt, oil and egg, then knead for 8 minutes to a smooth, slightly tacky dough. Prove until doubled, about an hour.
- Divide into 12 balls and set them just touching in a round tin; prove again for 30 minutes.
- Bake at 190°C (375°F) for 25 minutes until deep golden.
- Crush the garlic with a good pinch of salt, stir in the parsley and the oil with a splash of water.
- Brush the dressing generously over the rolls while they are still hot, so it soaks in rather than sitting on top.