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Principiante
French
Classic French Omelette
Fuente: Chef
10 min1300 kcal
VegetarianoSin glutenBajo en carbohidratos+1
Pampushky
Soft yeasted buns baked touching so they tear apart, then drenched while hot in raw garlic beaten with oil and dill — the thing you eat borscht with, not bread.
Fuente
Receta de Ukrainian home kitchens · 🏺 Tradicional · Black soil cooking — wheat, buckwheat, beetroot, cabbage and sour cream, and a table that is judged on how much of it there is.
Ukrainian · garlic buns — An ownerless traditional dish, so no cook is credited. The cited article confirms the yeast-raised bun typical of Ukrainian cuisine and both the savoury garlic version and the sweet filled one. Quantities, the touching-in-the-tin arrangement and the raw-garlic dressing are this book's own.
Watch it being made · 3 videos
⏱ 120 min🍽 8 porciones🔥 230 kcal🇺🇦 Ucrania
HalalVeganoVegetarianoSin lácteosSin frutos secos
Pasos
Stir the yeast and sugar into the warm water and leave 10 minutes until foaming.
Mix in the flour, dough oil and salt, knead 10 minutes to a soft smooth dough, and prove 1 hour until doubled.
Divide into 12, roll into balls and arrange them touching in a round tin. Prove 40 minutes.
💡 Touching, not spaced. Pampushky are meant to bake into one sheet you tear apart — that is why the sides stay soft.
Bake at 190°C for 22 minutes until golden on top.
Beat the garlic, dressing oil, water, dill and salt into a loose emulsion while they bake.
💡 Raw garlic, never cooked. Frying it turns the dressing sweet and mild, and pampushky are supposed to be sharp.
Pour the dressing over the moment they come out of the oven, so the hot crumb drinks it. Serve warm with borscht.
💡 Consejos
- Sweet pampushky filled with poppy seed or plum jam are a different dish with the same name and are baked without garlic.
- The dressing must go on while the buns are too hot to hold. Cold, it sits on top instead of soaking in.
- Eight cloves is not a mistake. Borscht is sweet-sour and rich, and the garlic is there to cut it.
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