Pampushky
- Preparation and cooking time
- Prep:
- Cook:
- plus 1hr 10 mins proving
- Easy
- Makes 12
Ingredients
- 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
Method
- 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.
