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Pampouchky (pampushka): photo of the dish
Illustrative photo: MOs810 — CC BY-SA 3.0, Wikimedia Commons
Pasta & rice

Pampouchky (pampushka)

Small, soft round breads, baked or fried, served warm with garlic and borscht in Ukraine. Their airy crumb and golden crust make them an essential accompaniment.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

615 kcal per serving

Protein
19.5 g
Carbohydrates
86.4 g
of which sugars
3 g
Fat
19.5 g
Fiber
4.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water, and let it rest for 10 minutes until the surface foams.
  2. Mix the flour and salt, then pour in the yeast mixture and the oil. Knead for 10 minutes until you get a smooth, supple dough.
  3. Cover with a cloth and let rise for 1 hour, until the dough has doubled in size.
  4. Knock the dough back, divide it into 12 pieces and shape them into taut balls.
  5. Place them on a tray, cover and let rise for another 30 minutes.
  6. Brush them with beaten egg and bake at 200 °C for 20 to 25 minutes, until nicely golden.
  7. While they bake, crush the garlic with a little salt and mix it into the hot oil.
  8. Take the pampouchky out of the oven, brush them with the garlic oil and sprinkle with dill if you like.

Variations and tips

Fried version. Fry the risen dough balls in oil at 170 °C, 2 to 3 minutes per side, then coat them with garlic.

With what's easy to find here. A traditional baguette or milk bread rolls make a good substitute, for that soft crumb.

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Original Ecomely recipe.