Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup melted butter
Special equipment needed:
- Mixing bowl
- Wooden spoon or stand mixer with dough hook attachment
- Plastic wrap
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine flour, yeast, sugar, and salt.
2. Add warm milk, vegetable oil, and eggs. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. In a skillet, sauté onion and garlic until soft and fragrant. Add parsley, salt, and pepper. Set aside.
6. Preheat the oven to 375°F.
7. Punch down the dough and divide it into 24 equal pieces.
8. Flatten each piece of dough and add a spoonful of the onion-garlic mixture in the center.
9. Pinch the edges of the dough together to seal the filling inside.
10. Place the pampushky on a greased baking sheet and brush with melted butter.
11. Bake for 20-25 minutes or until golden brown.
12. Serve warm.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F
Serving size:
24 pampushky
Nutritional information:
Calories: 135
Fat: 6g
Carbohydrates: 17g
Protein: 3g
Sodium: 121mg
Sugar: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Olive oil can be used instead of vegetable oil.
- Chives or green onions can be used instead of parsley.
Variations:
- Add grated cheese to the onion-garlic mixture for a cheesy twist.
- Use different herbs and spices for a different flavor profile.
- Make sweet pampushky by filling them with jam or Nutella.
Tips and tricks:
- Make sure the milk is warm but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on.
- Don't overfill the pampushky or they will burst open during baking.
- Brush the pampushky with melted butter as soon as they come out of the oven for a shiny finish.
Storage instructions:
Store leftover pampushky in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat pampushky in the oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
Arrange the pampushky on a platter and sprinkle with chopped parsley for a pop of color.
Garnishes:
Chopped parsley or chives
Pairings:
Savory pampushky with onion and garlic pair well with soups, stews, and roasted meats.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more milk or water.
- If the dough is too sticky, add a little more flour.
- If the pampushky burst open during baking, try sealing the edges more tightly.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep perishable ingredients refrigerated until ready to use.
Food history:
Pampushky are a traditional Ukrainian bread roll that is often served with borscht or other soups.
Flavor profiles:
Savory, garlicky, and slightly sweet from the onions.
Serving suggestions:
Serve warm with a dollop of sour cream on top.
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Region: Ukrainian