Ukrainian garlic bread (Pampushky) from Mamushka: Recipes from Ukraine & Beyond (page 42) by Olia Hercules

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ukrainian beetroot broth (Borshch)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried active yeast for fresh yeast, and regular garlic for wet garlic.

  • darkpizza on May 13, 2026

    Possibly the best garlic bread I have ever had, certainly the best bread I've ever made. I skipped the parsley bc I don't see the point of it. Dense, tangy, wonderfully garlicky.

  • rebeka_eveksv on April 18, 2026

    Followed the recipe using measurements in grams. They came out on the denser side and were not very fluffy.

  • nomeshk on January 25, 2026

    Hella garlicky in the best way! Because I had to go out, I gave the dough a fridge proof after kneading, then shaped them and room temp proofed the rolls later. It didn't affect the texture much, so it's a forgiving dough. I added a splash more water than was called for to help the dough come together while hand kneading.

  • Foodycat on March 20, 2022

    I used the weights from the recipe in the book - 400g flour and 225ml water. The first time I made it I used the dough hook and it was a bit too dry and quite difficult to combine. The second time I kneaded by hand and didn't need any extra water - it was quite a sticky dough. I used a mixture of regular garlic and wild garlic for the baste. The second time - hand kneading - I got a much fluffier result.

  • Jviney on March 06, 2022

    Should have read other reviews on this before weighing my flour from the book recipe - they were on the dry side but we still liked them!

  • Yildiz100 on April 16, 2021

    Nice. These comments are for the book recipe which differs considerably from the one in the link. Watch out if baking by weigh though, because the conversions are off. 390 grams of flour to 1 cup of water would make a dough that is way too dry, if it would come together at all. I ended up not using nearly all of the flour. Next time I will start with 310 grams of flour, which is what my conversions for 2.5 cups would be.

  • Lepa on April 12, 2021

    I made these with green garlic (as suggested by the recipe) today and they were so good! I highly recommend making these when it's in season. Our family of four was fighting over the last pampushky. These and a pot of borscht are the ultimate in comfort food.

  • Lepa on January 21, 2021

    These were lovely with a pot of borscht. I used regular garlic, but only half the suggested amount because I was concerned it would be too spicy for my son, who doesn't like raw garlic. It didn't taste too garlicky- maybe the hot buns or steeping it in oil mellowed the flavor?

  • Frogcake on January 02, 2016

    I used regular garlic as suggested here. These pampushky are excellent - will be making these again.

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