Garlic Bread
My current favourite recipe book is Mamushka by Olia Hercules. A friend told me a while back how interesting and delicious Ukrainian cuisine was and when I read about the book on Twitter towards the end of last year, I immediately ordered a copy. The cuisine is something that is totally foreign to me and I have loved reading about the food and the traditions Olia recalls. I have been itching to bake some of the fantastic breads in the book (amongst an array of recipes I want to try) and this Ukrainian Garlic Bread is the first recipe I want to share from the book.

Garlic Bread

Olia’s introduction to the recipe made it impossible to resist baking the bread : “The word pampushka can be used to describe a gorgeous plump woman and is one of my favourite words. Pam-poo-shka! The pampushky are traditionally served with red borshch. In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic don’t worry – it will still be delicious.

Garlic Bread

The recipe is easy (I did amend the quantity of yeast a bit and let the dough come to room temperature the next day) but you need to plan just a bit as it does prove overnight. It is such a delicious and beautiful loaf of bread, glistening with the garlic oil poured over it as it comes out of the oven. I have no doubt in my mind it will be an absolute winner at your next barbecue!

Ukrainian Garlic Bread

Ukrainian Garlic Bread


  • 10 g instant yeast
  • 1 teaspoon caster sugar
  • 225 ml warm water blood temperature
  • 400 g white flour plus extra for dusting
  • 8 g fine sea salt
  • 3 tbsp sunflower oil plus extra for oiling
  • 20 g wet new or regular garlic, crushed
  • half a bunch parsley finely chopped
  • 1 egg beaten to glaze


  • Dissolve the yeast and sugar in the water
  • Add 200g of the flour and mix roughly
  • Cover with clingfilm and leave to prove in the refrigerator overnight
  • Remove from the fridge and leave the sponge at room temperature for 30 minutes
  • Add the rest of the flour and salt 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 into round buns
  • Put them side by side in an oiled round overnproof dish or caketin (20cm diameter), cover and let them prove in a warm place until doubled in size. They will join together just like hot cross buns
  • Preheat the oven to 220 degrees C
  • To make the garlic oil, simply stir the crushed garlic through the oil with a small pinch of salt and the parsley and let it infuse
  • When the pampushky look plump and ready, brush them generously with some beaten egg and bake for 20 - 25 minutes until they form a golden crust
  • Take the bread out from the oven and baste with the garlic oil
  • Serve immediately


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