Valya’s pampushky
MAKES 12 PREP 15 mins plus 1 hr 10 mins proving COOK 30 mins EASY V
100g butter, plus extra for the dish
250ml milk
400g strong white bread lour
10g fast-action dried yeast
1 tsp sugar
For the topping
2 tsp sunlower oil, plus extra for proving
23 garlic cloves, inely chopped
56 dill sprigs, inely chopped
1 tsp vinegar
1 Butter a 20cm round ovenproof dish. Warm the milk in a small saucepan over a low heat until just steaming, then add the butter and stir until melted. Remove from the heat and leave to cool to room temperature. Mix the flour, yeast, sugar and 1/2 tsp salt together in a bowl, then pour in the milk. Stir together until a rough dough forms, or bring together with your hands.
2 Knead the dough with your hands for around 8 mins, or until it’s smooth and elastic and springs back slightly when gently pressed. (It should not stick to your hands.) Shape into a ball, then transfer to a clean, oiled bowl. Cover and leave to prove in a warm place for 40-45 mins until doubled in size.
Divide the dough into 12, and roll each piece into a ball. Arrange these in the dish, then leave to prove for another 30 mins until they start to join together. Heat the oven to 200C/ 180C fan/gas 6. Bake for 25-30 mins.
4 For the topping, combine all the ingredients together, then drizzle this over the pampushky while still hot from the oven. Leave to cool slightly, then serve warm.
PER SERVING 206 kcals • fat 9g • saturates 5g • carbs 27g • sugars 2g • ibre 1g • protein 5g • salt 0.6g
Find more even more Ukrainianinspired recipes at bbcgoodfood.com/ ukrainian-inspired-recipes