Garlic Pampushky on Potato Broth

Pampushky are not just bread, they are a symbol of Ukrainian hospitality and generosity. They have a long and deep history, with the first mentions of them found in Cossack chronicles! Imagine the Cossacks sitting around a campfire, savoring fragrant garlic pampushky, freshly baked in the heat … It is this spirit of freedom and taste that we want to convey in this recipe.

Fluffy and airy donuts are perfect for borscht, soups, and solyanka, and can simply replace bread. Ukrainian pampushky are traditionally molded from yeast dough and dipped in a garlic mixture, which gives them a unique aroma and taste. The peculiarity of this recipe is that the dough is kneaded on potato broth, which makes the pampushky even more tender and softer. Such pampushky do not stale for several days, remaining soft and airy, as if fresh from the oven.

Secrets to Making Fluffy Pampushky

• Correct flour selection: for pampushky, it is better to use premium flour with a high gluten content. The elasticity of the dough and the splendor of the finished pampushky depend on this.
• Liquid temperature: potato puree and broth should be warm, but not hot. The optimum temperature is about 35-40 degrees.
• Yeast activation: it is important to properly activate the yeast. To do this, they need to be diluted in warm liquid with a small amount of sugar and flour.
• Kneading the dough: the dough for pampushky needs to be kneaded well, it should be soft, tender and elastic.
• Proofing: the dough should rise well in a warm place without drafts. The splendor and airiness of the pampushky depend on this.
• Shaping pampushky: pampushky need to be formed carefully so that they are the same size and shape.
• Baking: pampushky are baked in a well-heated oven at a temperature of 200-210 degrees. The baking time may vary depending on your oven.

Recipe for Garlic Pampushky on Potato Broth

Ingredients:

• Wheat flour – 600 g (the amount of flour may vary)
• Pressed yeast – 40 g (or 15 g dry)
• Warm potato puree with broth – 0.5 l (250 g puree and 250 g broth)
• Egg – 1 pc.
• Oil – 100 ml
• Salt – 2-3 tsp.
• Sugar – 1 tbsp. (incomplete)

Garlic dressing:

• 4-5 cloves of garlic
• Parsley greens
• 2-3 tbsp. oil
• 2-3 tbsp. water
• Salt to taste

Preparation:

1. Prepare the dough:

   • Add yeast, 1 tbsp. flour to warm potato puree, mix and leave for 5-10 minutes until bubbles appear.
   • Add the rest of the ingredients, mix with a spoon and knead the dough.
   • The dough should be soft, tender, light and elastic.
   • Cover the dough and leave to rest for 25-30 minutes.

2. Shape the pampushky:

   • Divide the risen dough into pieces weighing 40 g.
   • Round the pieces and place in a greased form, leaving a distance between them of about 2 cm.
   • Cover the products to prevent them from weathering and put them in a warm place to proof for 30-40 minutes.

3. Bake the pampushky:

   • Brush the pampushky with an egg before baking.
   • Bake at a temperature of 200-210 °C for 15 minutes.

4. Prepare the garlic dressing:

   • Crush the garlic with a garlic press, mix with the other ingredients for the dressing.

5. Serve the pampushky:

   • Brush the hot pampushky with garlic dressing and sprinkle with chopped parsley.

Enjoy your meal!

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Tips and options

• You can use dry yeast instead of pressed yeast.
• For a richer taste, you can add a little grated cheese or herbs to the dough.
• Pampushky can be served not only with garlic dressing, but also with various sauces, such as sour cream or mushroom sauce.

I hope this recipe will help you prepare delicious and fragrant garlic pampushky on potato broth, which will become a real decoration of your table!

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