15g fresh yeast (or 7 g dried active yeast)
1 teaspoon caster sugar
225 ml warm water
400g Canadian string white flour plus extra for dusting)
8g fine sea salt
3 tablespoons olive oil, plus extra for oiling
20g wild garlic leaves (or alternatively gloves crushed)
½ bunch of fresh parsley, finely chopped (optional)
1 egg beaten (or milk) to glaze
- First make the sponge: dissolve the yeast and sugar in the water.
- Add 200g of the flour and mix roughly.
- Cover with clingfilm and leave to prove ion the refrigerator overnight.
- The next morning, add the rest of the flour and salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.
- Divide the dough into 8 pieces and shape them into round buns. Put the, side by side in an oiled round ovenproof dish or a 24 cm round tin cake. Cover and let them prove again, this time in a warm place, until doubled in size. They will; join together just like hot cross buns do
- Meanwhile preheat the oven to 200°C.
- To make the basting oil, simply stir the finely shredded wild garlic or crushed garlic through the oil with a small pinch of sea salt and let it infuse.
- When the pampushky look plumb and ready, brush them generously with some beaten egg (or milk) to glaze and bake for 20-25 min.
- Take them out and baste immediately with the garlic oil and serve immediately.
Original recipe by Olia Hercules from ‘Ukraine and beyond’ (modified)