Ingredients
For the Pampushky
500 gr flour
240 ml milk
60 ml sunflower oil
50 gr sugar
13 gr dry yeast
13 gr salt
1 free range egg
Egg+ a sip of milk (egg wash)
For brushing
2 cloves of garlic
½ bunch a of dill
Sunflower oil
Atlantic sea salt
Tools
Stand mixer
Dough hook
Bowl
Towel/plastic wrap
Brush
Cast iron
Directions
Step 1
In a stand mixer- add the milk, yeast, sugar, egg, flour, oil and salt.
240 ml milk
13 gr dry yeast
50 gr sugar
1 free range egg
500 gr flour
60 ml sunflower oil
13 gr salt
Step 2
Set the mixer on the lowest speed and knead for 12 min.
Step 3
Round the dough into a tight ball, place in a bowl and cover with a towel/plastic wrap. Set aside until doubled in size (about 1-1.5h).
Step 4
In the meantime- prepare the brushing mix. Chop the dill and the garlic as thin as you can.
½ bunch a of dill
2 cloves of garlic
Step 5
In a bowl, add dill, garlic, oil and salt. Mix well until combined.
½ bunch a of dill
2 cloves of garlic
Sunflower oil
Atlantic sea salt
Step 6
Preheat your oven to 350F or 180C.
Step 7
After the buns have been proofed, divide the dough into 100-120 gr pieces.
Step 8
Round each piece into a tight ball and place the balls in a cast iron pan right next to each other leaving a tiny space between one to another.
Step 9
Let the buns proof until almost doubled in size (about 20-30 min).
Step 10
After the buns have been proofed, brush them with an egg wash.
Step 11
Bake the buns for 20-25 min or until the internal temperature reaches 190F or 90C.
Step 12
Immediately brush the buns with the dill-garlic mix.
Step 13
Enjoy with a good bowl of borscht.
Step 14
YASSS!
