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


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


  1. Dissolve the yeast and sugar in the water
  2. Add 200g of the flour and mix roughly
  3. Cover with clingfilm and leave to prove in the refrigerator overnight
  4. Remove from the fridge and leave the sponge at room temperature for 30 minutes
  5. 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
  6. Divide the dough into 8 pieces and shape into round buns
  7. 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
  8. Preheat the oven to 220 degrees C
  9. 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
  10. 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
  11. Take the bread out from the oven and baste with the garlic oil
  12. Serve immediately
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