Pampushky Recipes

PAMPUSHKY

Pampushky image

This Ukrainian bread is the ultimate version of garlic bread-pillowy, glazed and golden with lots of garlic and herbs. It's often served with borscht but is delicious with anything, or just by itself. Fresh garlic is made into a paste, infusing the oil and herbs that get brushed over the rolls after baking. We've added dried minced garlic to the dough for delicious garlic flavor in every bite.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 rolls

Number Of Ingredients 11

Ingredients

3/4 cup whole milk, warmed to 110 degrees F
1/4 cup lukewarm water
One 1/4-ounce packet active dry yeast
1 tablespoon sugar
4 tablespoons sunflower, safflower or grapeseed oil, plus more for greasing
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons kosher salt, divided
4 teaspoons dehydrated minced garlic
1 large egg, lightly beaten
6 cloves garlic, peeled
2 tablespoons chopped fresh parsley or dill leaves

Steps:

Whisk together the warm milk, lukewarm water, yeast and sugar in a glass measuring cup or small bowl until combined. Set aside until the mixture is foamy, about 5 minutes.
Add the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons of the oil and mix on low speed just until combined, about 15 seconds. Add 2 3/4 cups of the flour, 1 teaspoon of the salt and the dehydrated garlic and mix on low speed until the dough comes together and clings to the dough hook, about 4 minutes. Add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough is smooth and starts to pull away from the bottom of the bowl. Increase the speed to medium and mix for 1 more minute.
Transfer the dough to a lightly floured surface and shape into a smooth ball. Lightly coat a bowl with a little oil. Add the dough, turn to coat with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
Lightly grease a 9-inch metal cake pan or pie dish. Punch the dough down and divide it into 8 equal pieces. Tuck the corners under each piece and roll into a ball. Place the balls side-by-side in the pan with 7 around the sides and 1 in the middle. Cover and set aside in a warm place until puffed up and almost doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the dough with the egg. Bake until golden brown and cooked through, 25 to 35 minutes.
Meanwhile, smash the garlic cloves with the side of a chef's knife. Roughly chop the garlic so no very large pieces remain. Sprinkle the garlic with 1 teaspoon of kosher salt. Using the side of the knife, flatten and scrape the garlic and salt together until it forms a paste. Stir the garlic paste into the remaining 2 tablespoons oil. Add the parsley and set aside.
Remove the rolls from the oven and immediately slather the tops with the garlic oil. Serve warm.

UKRAINIAN PAMPUSHKY CHRISTMAS DOUGHNUTS

Ukrainian Pampushky Christmas Doughnuts image

Light and tender with variations of fillings, poppy seeds,or prune jam, cherry preserves, or apricot jam.

Provided by Olha7397

Categories Yeast Breads

Time 36m

Yield 2 doz.

Number Of Ingredients 24

Ingredients

2 tablespoons active dry yeast
1/2 cup lukewarm water
1 tablespoon sugar
2/3 cup milk
1/4 cup sweet butter
1 teaspoon salt
1/3 cup sugar
2 whole eggs, beaten
3 egg yolks
1 teaspoon vanilla
1 grated lemon, rind of
4 -5 cups all-purpose flour, as needed
cherry preserves or apricot jam
lard (for deep frying)
extra finely granulated sugar
cinnamon
3/4 lb poppy seed
1/2 cup unsalted butter
1/2 cup honey
3 tablespoons light sweet cream
1/2 cup chopped raisins
1 grated lemons, rind of or 1/2 orange
1/2 teaspoon cinnamon (to taste)
2 tablespoons apple butter or 1/2 cup chopped walnuts

Steps:

POPPY SEED FILLING: The night before, cover poppy seeds with boiling water and let them soak until the following morning, or wash and parboil for 30 minutes just before grinding. Drain thoroughly and grind in a poppy-seed grinder, or put them through the finest blade of your meat chopper 3 or 4 times. I use a coffee grinder for this. (or buy ground poppy seeds if there is a store near you that prepares them, but be sure they are not rancid.).
Cream butter with honey. When well blended, combine with cream, poppy seeds and remaining filling ingredients. (Some people prefer to omit the butter and to cook the ground poppy seeds with 2 cups milk and the honey until the mixture is thick. The other ingredients are then stirred in.).
FOR THE DOUGHNUTS: Sprinkle yeast into warm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, or until mixture. Scald milk and stir in butter, salt and sugar. When butter melts, cool milk to lukewarm. Combine with beaten eggs and yolks and yeast mixture, vanilla and lemon rind. Gradually beat in enough flour to make a medium firm dough that is still pliable. Knead until smooth and elastic-about 10 minutes. Place dough in a floured bowl, dust with flour and set to rise in a draft free corner until double in bulk-about 1 1/2 hours. Punch dough down and let it rise again until doubled.
Turn dough onto a floured board and roll out to 1/2 inch thickness. Cut into circles with a 3-inch round cookie cutter. Place a teaspoonful of filling on half of the circles. Top with unfilled circles and pinch edges closed, using a little cold water to seal them. Let rise, uncovered, on floured board until doubled in bulk.
Fry a few at a time in lard heated to 375°F Turn once so both sides become golden brown. Allow about 6 minutes for frying each batch. Drain on paper towel and sprinkle with sugar and cinnamon. Makes about 2 dozen doughnuts.
Visions of SugarPlums.

Nutrition Facts : Calories 3260.4, Fat 166.2, SaturatedFat 60.6, Cholesterol 678.6, Sodium 1349.9, Carbohydrate 389.9, Fiber 29.8, Sugar 162.6, Protein 75.9

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