👨‍🍳 Instruções

1. 1

   Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl, combine the flour and salt. Add the activated yeast mixture and 3 tbsp of vegetable oil. Mix until a shaggy dough forms.

   💡 Dicas Profissionais: You can also use a stand mixer with a dough hook.
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer for 5-7 minutes.

   ⏱️ 10 minutes
4. 4

   First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1.5 hours
5. 5

   Shape the buns: Punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between them.

   💡 Dicas Profissionais: For a more traditional look, you can place them close together in a round baking dish.
6. 6

   Second rise: Cover the shaped buns loosely with plastic wrap or a damp towel and let them rise again for 30-45 minutes, or until puffy.

   ⏱️ 45 minutes
7. 7

   Preheat oven: While the buns are rising, preheat your oven to 400°F (200°C).

8. 8

   Bake the buns: Bake the pampushky for 15-20 minutes, or until golden brown and cooked through.

   ⏱️ 20 minutes
9. 9

   Prepare the garlic topping: While the buns are baking, combine the minced garlic, chopped dill, chopped parsley, 0.5 tsp salt, and 3 tbsp vegetable oil in a small bowl. Mix well.

   💡 Dicas Profissionais: Adjust the amount of garlic and herbs to your preference.
10. 10

    Brush with garlic topping: As soon as the buns come out of the oven, brush the tops generously with the garlic and herb mixture. The heat from the buns will help infuse the flavors.

    💡 Dicas Profissionais: Serve immediately while warm.