Making Ukrainian Donuts Pampushky

Ukrainian donuts, originally called Pampushky, belong to traditional Ukrainian bakery. They are small flavorful buns usually served warm with beet-root soup Borscht. The dough used is yeast-fermented, made on milk or on water. We cooked pampushki from whole-wheat flour on water.

Ingredients for Ukrainian Donuts Pampushky

• Flour: 500 gr.
• Water or milk: 250 ml.
• Fresh yeast: 15 g.
• Sugar 1 tsp
• 0.5 tsp salt
• 1 tablespoon vegetable oil

for the sauce

• Garlic: 3 cloves.
• Couple sprigs of parsley.
• A pinch of salt.
• Vegetable oil (in our olive oil): 3-4 tbsp
• Water: 2 tbsp

Recipe for Ukrainian Donuts Pampushky

1. Dissolve 3 tablespoonfuls of flour, sugar and yeast in warm water, wait till the yeast has become active.
2. Add sifted flour, salt and oil, knead and leave to swell.
3. In an hour knead again and let it swell on.

1. Pinch off pieces of a size of a tennis ball from the dough; place the balls into a form close to one another, let them come to for 40 minutes.

1. Smear with butter and put in the oven pre-heated to 390 degrees for 30 minutes.
2. The dressing for pampushki is quite simple: squeeze garlic through a press, add oil, salt, water, cut parsley, whip it all up with a wire whisk and pour over the buns when they are ready.