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