PAMPUSHKY
UKRAINIAN BREAD ROLLS
DOUSED IN HERBS & GARLIC
FROM THE VEGAN BAKER
“Pampushka”: a diminutive for a beautifully plump woman.
Enter Pampushky, plump and soft Ukrainian bread rolls, doused heartily in a garlicky and herby oil mixture. Plumped up to the max with flavour and soul-feeding softness, you’ll find these rolls in their home country traditionally served next to something like a borscht. But for everywhere else, they look absolutely beautiful plated up next to any soupy, soppy moment that needs bready companionship. Making them dairy free takes no effort, and the taste is divine, like nothing else. Well, they taste overwhelmingly like garlic. That’s why they’re so good.
You can either form classic round rolls for tearing apart, or make twisted rolls like in the image here for a giant pull-apart garlic loaf of garlic and herb knots that you can tear right off the loaf or divide into twisted buns for individual serves.
They’re made of..
A simple white bread dough: with fat added in, but not too much that you can’t knead it by hand. This one just takes 5 minutes to be ready in a stand mixer fitted with a dough hook, or a breezy 10 minute hand-knead on a bench top will develop the gluten enough.
A garlic & herb topping: with sunflower oil (true to the Ukrainian roots, but you can use veg oil) to carry loads of freshly chopped garlic flavour plus fresh parsley and dill. This mixture is only added for the final 5 minutes of baking so that the garlic retains the fresh, potent flavour and doesn’t dull down during baking. It also keeps the herbs vibrant so each pampushka is gorgeous, plump and well-dressed for an outing to your stomach!
These tests of the dairy-free version of beautiful garlic rolls from Ukraine were made in a classic bread roll shape, instead of the twisted version seen in The Vegan Baker.
The buttery, flaky crumb in this dairy-free pampushky recipe is almost like a rich brioche! Except it takes way less effort and tastes 10 times better.
Vegan Pampushky
Ingredients
- 7 g (2 teaspoons) active dried yeast
- 250 ml (8 1⁄2 fl oz) warm soy milk
- 420 g (15 oz) bread flour, plus extra for dusting
- 3 tablespoons olive oil, plus extra for greasing
- 1 tablespoon rice malt syrup or granulated white sugar
- 2 teaspoons garlic powder
- 2 teaspoons fine salt
- plus 80 ml (2 1⁄2 fl oz) aquafaba, for glazing
- 60 ml (2 fl oz) olive oil or sunflower oil
- 1 large garlic bulb, cloves minced
- 2 tablespoons finely chopped parsley leaves
- 2 tablespoons finely chopped dill fronds
- 1 tablespoon flaky salt
Instructions
- To make the dough, combine the yeast in a small bowl with the warm milk and a pinch of the flour. Leave to bloom for a few minutes until frothy. Whisk in 2 tablespoons of the oil and the syrup or sugar.
- In a large bowl, mix together the flour, garlic powder and salt. Make a well in the centre, then pour in the yeast mixture. Stir until combined, then press into a loose dough. Transfer to a lightly floured work surface and knead for 10 minutes, or use a stand mixer fitted with the dough hook on medium speed for 5 minutes. Lightly oil the bowl, add the dough ball, then cover with a tea towel. Allow to rise in a warm spot for at least 1 hour, until doubled in size.
- Brush the remaining 1 tablespoon of oil around the interior of a 20 cm (8 in) round cake tin. On a clean work surface, punch down the dough, then roll into an even cylinder; flouring shouldn’t be required. Cut into eight pieces weighing about 90 g (3 oz) each.
- Roll each ball into a smooth ball for classic round rolls or alternatively, for twisted rolls: roll each piece into a long tube, grab the ends with each hand, then twist the dough until the strand is taut. From one end, coil the still tightly twisted strand, tucking the last bit under to make a twisted dough ball. Repeat with the other pieces of dough, then evenly space them out in the cake tin. Cover with a tea towel and allow to rise for 30 minutes.
- Preheat the oven to 180°C (350°F). Liberally spread half the aquafaba over the buns. Bake for 25 minutes, basting with the remaining aquafaba and rotating in the oven halfway through cooking.
- Combine the topping ingredients in a small bowl. Pour the topping over the rolls and bake for another 5 minutes to warm through.
- Remove from the oven and leave to cool for 20 minutes while you brace yourself for a near lethal dose of garlic, then enjoy warm. Any leftover rolls will keep in an airtight container for up to 5 days at room temperature, ready for reheating in the oven or an air fryer as desired.
Nutrition Facts
Calories
334.43Fat
13.81 gSat. Fat
1.64 gCarbs
44.22 gFiber
2.62 gNet carbs
41.61 gSugar
3.63 gProtein
8.26 gSodium
1486.86 mgCholesterol
0 mg
It’s the soft rolling bread rolls that hold a halo made from clouds of coconut and condensed milk that make God’s Bread so celestial.