Garlic Pampushky Buns

Method

1. 01

   Step 1: Knead the dough

   Combine the flour, yeast, sugar and salt. Pour in the warm milk, water and oil and knead for 8–10 minutes, until the dough is soft, elastic and only slightly sticky.

2. 02

   Step 2: Let it rise

   Cover the bowl and leave somewhere warm for 60 minutes, until doubled.

3. 03

   Step 3: Shape the balls

   Divide the dough into 16 pieces of about 55 g. Cup your hand over each piece and roll it on an unfloured counter until it forms a tight, smooth ball.

4. 04

   Step 4: Fill the pan

   Oil a 20 × 30 cm baking dish and arrange the balls in rows, about 1 cm apart. They will grow together as they rise.

5. 05

   Step 5: Final proof

   Cover with a towel for 30–40 minutes, until the buns look puffy and are touching. Meanwhile, heat the oven to 200 °C (400 °F).

6. 06

   Step 6: Bake

   Bake for 18–20 minutes, until the tops are an even golden brown. The sides where the buns touch will stay pale and soft, which is exactly what you want.

7. 07

   Step 7: Make the dressing

   While the buns bake, crush the garlic with the salt into a paste using a mortar or the flat of a knife. Stir in the oil, warm water and dill.

8. 08

   Step 8: Dress while hot

   As soon as the buns come out of the oven, brush or spoon the dressing generously over them, working it into the gaps. Cover with a towel for 5 minutes so the flavour soaks in, then serve warm.