Ingredients
The following ingredients have 4 Servings
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 teaspoon granulated sugar
- 1 cup (225 milliliters) lukewarm water (105-115˚F (40-46˚C))
- 2 1/2 cups (325 grams) white bread flour (plus more for dusting, divided)
- 1 1/2 teaspoons (8 grams) fine sea salt
- 3 tablespoons (45 milliliters) sunflower oil (plus more for greasing the pan)
- 4 cloves garlic (peeled and minced)
- 2 tablespoons finely chopped fresh parsley
- Pinch salt
- 1 large egg (beaten)
Instruction
- In the bowl of a stand mixer or a large bowl, sprinkle the yeast over the warm water along with the sugar. Stir to combine and allow to rest until frothy, 5-10 minutes.
- Mix in 1 1/4 cups (163 grams) of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.
- Mix in the remaining 1 1/4 cups (163 grams) flour and the salt. On a floured work surface, knead the dough until smooth and elastic.
- Grease a round 9 inch (23 centimeter) ovenproof dish with oil.
- Divide the dough into 8 equal pieces. Form each piece into a ball and arrange in the oiled dish.
- Cover and allow to rest at room temperature until doubled and the rolls are touching.
- Preheat oven to 425˚F (220˚C).
- In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. Set aside.
- Once the pampushky have risen, brush with the beaten egg and bake until golden, 20-25 minutes.
- Immediately brush with the garlic oil and serve warm.
