Vegan Pampushky with Garlic

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the warm water, active dry yeast, and granulated sugar.

   Kokkens note: Ensure the water is warm, not hot, to activate the yeast properly.

2. 2

   Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.

   Ca. 10 min.

3. 3

   Add the all-purpose flour, salt, and the dough vegetable oil to the yeast mixture.

4. 4

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

5. 5

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should be slightly tacky but not sticky.

6. 6

   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

   Ca. 1 t. 30 min.

7. 7

   Once risen, gently punch down the dough and divide it into 12 equal pieces.

   Ca. 2 min.

8. 8

   Shape each piece into a smooth ball and arrange them in a round or square baking dish (about 9x9 inch or 23x23 cm) that has been lightly greased.

   Ca. 5 min.

   Kokkens note: Leave a little space between the rolls as they will expand during baking.

9. 9

   Cover the dish again and let the pampushky rise for another 20-30 minutes.

   Ca. 30 min.

10. 10

    Preheat your oven to 190°C (375°F).

    Ca. 15 min.

11. 11

    Bake the pampushky for 18-22 minutes, or until golden brown on top.

    Ca. 22 min.

12. 12

    While the pampushky are baking, prepare the garlic topping: In a small bowl, combine the garlic topping vegetable oil, minced garlic, fresh dill, and salt.

    Ca. 5 min.

13. 13

    Once baked, remove the pampushky from the oven and immediately brush generously with the garlic topping.

    Ca. 1 min.

    Kokkens note: Brushing while hot allows the garlic oil to soak in for maximum flavor.

14. 14

    Serve warm.