Pampuszki, or Ukrainian yeast rolls for borscht


Garlic rolls, or pamphlets... mums. The recipe comes from the book by Olia Hercules "Mamuszka" - From Lviv to Baku. Ukrainian dumplings are buns that are traditionally served with borscht. The word "pampuszka" also means a beautiful woman on the bone ;-)

Brush the hot rolls with garlic oil immediately after baking. We can partially replace white garlic in season with chopped fresh wild garlic.


Ingredients

15 g of fresh yeast

1 teaspoon of sugar

250 ml of warm water

400 g of flour

6 g of salt

3 tablespoons of oil

10 g of grated garlic (a few letters of fresh wild garlic in season)

1 tablespoon of chopped parsley

1 egg, beaten to spread

Execution

Prepare the leaven the day before baking. Dissolve yeast and sugar in warm water. Add 200 g of flour and mix lightly. Cover with cling film and put in the fridge, preferably overnight.

The next morning, add the rest of the flour and salt. We make the dough, either on a pastry board or in a mixer with a hook, until it moves away from the fingers or the sides of the bowl. Divide the dough into 8 portions and form a bun from each. Place them in a round baking tin lined with baking paper or an ovenproof dish with a diameter of about 24 cm. Cover with a cloth and leave to rise in a warm place for about 1.5 hours, until the buns double their volume.

Preheat the oven to 220 ° C. Sprinkle the risen pamphs with a plentifully beaten egg and bake for 20 - 25 minutes, until a shiny and golden skin is formed.

Mix the oil with chopped herbs, garlic and a pinch of salt. Take the baked teabags out of the oven and coat them while hot with herbal oil.

Enjoy your meal!

also check

Overnight breakfast rolls with buttermilk and grains

nocne-bulki-sniadaniowe-z-maslanka-i-ziarnami

Tied yeast breakfast rolls with poppy seeds

wiazane-drozdzowe-bulki-sniadaniowe-z-makiem

Pain Auvergnat - bread or rolls from the Auvergne region of France

pain-auvergnat-chleb-lub-bulki-z-regionu-owernii-we-francji

Sweet yeast peel rolls baked in milk sauce

slodkie-drozdzowe-bulki-do-odrywania-pieczone-w-mlecznym-sosie

Comments

Łukasz 2020-04-16 11:54:35

Zjadłbym kilka nawet i bez barszczu! :D

Response

TajemniceSmaku 2020-04-16 16:23:08

🙂 ... i tak to wyglądało u mnie... nie zdążyłam zrobić barszczu 😉

Response

Marzena 2020-04-16 11:54:49

Wyglądają jak milion dolarów, wow!!! Przy najbliższej okazji robię 🤗 Już kiedyś takie jadłam na Ukrainie. I przypomniałaś mi ich smak. Mam ślinitok☺️

Response

TajemniceSmaku 2020-04-16 16:21:44

Są przepyszne, tak szybko zjedliśmy, że nie zdążyłam zrobić barszczu 😉

Response

Agu 2021-02-09 12:49:45

Upieczone! Bardzo dobre, takie puchate a skórka super wyszła. Dzięki za przepis!

Response

TajemniceSmaku 2021-02-09 22:03:31

Teraz to i ja nabrałam na nie ochoty 😉 dawno nie robiłam 🙂

Response

add comment

Your email address will not be published.