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
- Dissolve 3 tablespoonfuls of flour, sugar and yeast in warm water, wait till the yeast has become active.
- Add sifted flour, salt and oil, knead and leave to swell.
- In an hour knead again and let it swell on.
- 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.
- Smear with butter and put in the oven pre-heated to 390 degrees for 30 minutes.
- 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.