Pampushky with Garlic and Dill Dressing

Name: Pampushky with Garlic and Dill Dressing
Total time: 2 h
Cuisine: Ukrainian
Ingredients: 500g strong white bread flour; 7g fast action dried yeast; 1 tsp salt; 1 tbsp caster sugar; 300ml warm water; 4 tbsp sunflower oil; 4 garlic cloves, crushed to a paste; 3 tbsp sunflower oil, for the dressing; 2 tbsp water; 2 tbsp fresh dill, finely chopped; 0.25 tsp salt

Soft, fluffy little yeast buns brushed with a punchy garlic and dill oil, the classic partner for borshch.

Time2 hr
LevelMedium
Costabout £0.32 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

445kcal
64.3gcarbs
3gof which sugars
17.4gfat
5.1gsaturates
8.5gprotein
2.7gfibre
1.4gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 buns (12)

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gstrong white bread flour
7 gfast action dried yeast
1 tspsalt
1 tbspcaster sugar
300 mlwarm water
4 tbspsunflower oil
4garlic clovescrushed to a paste
3 tbspsunflower oilfor the dressing
2 tbspwater
2 tbspfresh dillfinely chopped
¼ tspsalt

Method

1
Mix the flour, yeast, 1 tsp salt and sugar in a large bowl. Add the warm water and the first 4 tbsp oil and mix to a soft, slightly sticky dough.
2
Knead for 10 minutes, until smooth and stretchy. Put in an oiled bowl, cover and leave somewhere warm for 1 hour until doubled.
60 min
3
Knock the air out and divide into 12 pieces. Roll each into a ball and place close together in a lined baking tin or on a tray. Cover and leave for 30 minutes until puffy.
30 min
4
Heat the oven to 200°C (180°C fan). Brush the tops with a little oil and bake for 20 minutes, until deep golden and they sound hollow when tapped underneath.
20 min
5
While they bake, mix the garlic, the 3 tbsp oil, the 2 tbsp water, dill and 0.25 tsp salt into a loose dressing. Leave to infuse.
6
Brush the hot buns generously with the dressing. Serve warm with borshch.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.