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Pampushky, a Ukranian garlic bread, served with pork rib bortsch


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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1hr 10 mins proving
  • Easy
  • Makes 12

Make this tear-and-share Ukrainian garlic bread and serve with your favourite soups and stews. It pairs beautifully with our pork rib bortsch recipe

  • Vegetarian
Nutrition: Per serving


  • 100g butter, plus extra for the dish
  • 250ml milk
  • 400g strong white bread flour
  • 10g fast-action dried yeast
  • 1 tsp sugar

For the topping

  • 2 tsp sunflower oil, plus extra for proving
  • 2-3 garlic cloves, finely chopped
  • 5-6 dill sprigs, finely chopped
  • 1 tsp vinegar


  • STEP 1

    Butter a 20cm round ovenproof dish. Warm the milk in a small saucepan over a low heat until just steaming, then add the butter and stir until melted. Remove from the heat and leave to cool to room temperature. Mix the flour, yeast, sugar and ½ tsp salt together in a bowl, then pour in the milk. Stir together until a rough dough forms, or bring together with your hands.

  • STEP 2

    Knead the dough with your hands for around 8 mins, or until it’s smooth and elastic and springs back slightly when gently pressed. (It should not stick to your hands.) Shape into a ball, then transfer to a clean, oiled bowl. Cover and leave to prove in a warm place for 40-45 mins until doubled in size.

  • STEP 3

    Divide the dough into 12, and roll each piece into a ball. Arrange these in the dish, then leave to prove for another 30 mins until they start to join together. Heat the oven to 200C/ 180C fan/gas6. Bake for 25-30 mins.

  • STEP 4

    For the topping, combine all the ingredients together, then drizzle this over the pampushky while still hot from the oven. Leave to cool slightly, then serve warm.

Recipe from Good Food magazine, October 2022

Goes well with


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