Hello Bakers,
Here is the recipe to match Saturday’s Garlic Blanching Demo on TheDoughDr.
Pampushky are soft dinner rolls from Ukraine that are drenched in garlic and herbs right as they come out of the oven. Typically sunflower oil would be used as Ukraine produces 80% of the world’s sunflower oil - but olive oil works well too. Give these a try. They are easy to put together and so delicious - the blanched garlic is full of flavor with none of the bitterness.
This is the first in our series of #BakeforUkraine recipes. Our next recipe will be Ukrainian Nut Roll - a request from one of our TheDoughDr. audience members. Please post and tag me if you make these pampushky - I hope you do. Any questions - let me know.
Happy Baking! Colette
Yield: 8 Rolls
Equipment:
Scale,Instant read thermometer, Stand mixer fitted with the dough hook, bowl scraper, 9”round cake pan (lightly oiled) - or 1/2 sheet pan lined with parchment, small saucepan for blanching garlic, strainer, chef knife
Ingredients:
227g (8 ounces) milk - 80 degrees
7g instant yeast (active dry can also be used)
28g sugar
28g vegetable oil, sunflower is often used - but olive works well
375g bread flour
8g salt
Pampushky MEP
Egg Wash: 1 egg beaten up with a pinch of salt until completely smooth
Scaled Dough
Heat the milk to 80 degrees in the microwave (30 secs) or briefly on stovetop.
Combine the yeast and the milk in the bowl of a stand mixer and let sit for 5 minutes.
Add the sugar, oil, flour and salt.
Mix on speed 2 for 3 minutes, stop the mixer to scrape down the bowl when necessary.
Mixing on speed 1 for an additional 3 minutes.
Remove the dough from the mixer - smooth and round - place in a lightly oiled bowl, cover with plastic wrap and set a timer for 90 minutes. Unless your kitchen is very warm - in which case check the dough in 75 minutes.
Remove the dough from the bowl - gently degas (press the air out).
Weigh the dough and divide into 71g pieces. The dough dividing can be eyeballed but make sure they are as even as possible. Lightly round the rolls, cover and let sit for 10 minutes.
Reroll nice and tight as per the demo below and place 8 in lightly oiled cake pan. If using an 8” pan - there may be extra dough.
Cover and let sit at room temperature until they look slightly puffy - are about 60 percent larger than before they started proofing and when you squeeze their sides (gently) your finger imprint stays. Typically they take an hour to get to this point. If you have the XL Ziploc bags - use them and if using the Brod and Taylor proofer - use with humidity and set to 82 degrees.
Roll Rounding Demo
Proofed Rolls - proofing time 1 hour and 15 minutes
12. Prepare the egg wash. Egg wash the rolls and bake in a 375 degree oven for 20-25 minutes. What you are looking for is a beautiful golden brown crust and a full bake.
1. Blanch the garlic in boiling water for 30 seconds - changing the water and bringing it back to a boil each time. Drain, cool and chop.
2. Combine oil, chopped garlic and herbs
Enjoy!! Freeze leftover rolls, thaw and refresh in a 350 degree oven for 5 minutes before serving.