Ukrainian Garlic Pampushky Recipe (Vegan)

Ukrainian garlic pampushky are soft, fluffy yeast rolls traditionally served with borscht. They are brushed with a fragrant mixture of fresh garlic, dill and sunflower oil while still hot, which gives them their distinctive garlic flavor and keeps the rolls wonderfully moist.

What are Ukrainian pampushky?

Pampushky are traditional Ukrainian yeast rolls, most commonly served with borscht. They are soft and fluffy on the inside and are traditionally finished with a garlic and herb topping. In English, they are often described as Ukrainian garlic bread or Ukrainian garlic rolls.

About this recipe

This easy vegan pampushky recipe is made without eggs, milk or butter, using simple ingredients you probably already have at home. The rolls are baked close together in a baking dish, so they rise high and stay soft and pillowy inside.

The dough needs time to rise, so the whole process takes about 3 hours. Most of that time is hands-off — and it’s the perfect opportunity to make a pot of borscht to serve alongside the warm garlic bread.

All products should be at room temperature. There is no need to heat anything, it is only advisable to keep the dough away from drafts so that it rises well.

If you suddenly have difficulties with yeast, I advise you to read this article, in which I have collected all the possible reasons for failures with yeast dough and told you how to fix them.

Ingredients

For the vegan pampushky dough

• water
• dry or fresh yeast
• salt
• sugar
• neutral-flavored oil
• all-purpose flour

For the garlic topping

• garlic
• fresh dill or parsley
• salt
• neutral-flavored oil (sunflower oil works best)

Instructions

1. In a large mixing bowl, combine the water, yeast, salt, sugar, and sunflower oil. Whisk until well combined.
2. Add the flour and mix until a soft, smooth dough forms. Knead for just a few minutes — there is no need to knead the dough for a long time.
3. Cover the bowl with a lid or plastic wrap and leave the dough in a warm, draft-free place for 1½–2 hours, or until it doubles or triples in size. I usually place it in a turned-off oven with the light on.
4. Once the dough has risen, lightly flour your work surface and gently punch down the dough. Transfer it to the surface and divide it into 12 equal pieces. Using a kitchen scale will help you make evenly sized pampushky, but a few grams of difference won’t matter.
5. Shape each piece into a smooth ball, making sure the top is even and rounded.
6. Grease a baking dish with sunflower oil or line it with parchment paper. A baking dish where the rolls fit fairly close together works best. They will rise upward instead of spreading out, resulting in taller, softer, and fluffier pampushky.
7. Arrange the pampushky in the baking dish. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30–40 minutes.
8. Meanwhile, preheat the oven to 180°C (350°F).
9. Bake the pampushky for 20–25 minutes, or until golden brown and cooked through. The exact baking time will depend on your oven. To check for doneness, insert a toothpick into the center of a roll — it should come out clean.
10. While the pampushky are baking, prepare the garlic topping. Finely mince or press the garlic. Combine it with the chopped dill (or parsley), salt, and sunflower oil. Mix well.
11. As soon as the pampushky come out of the oven, generously spoon the garlic topping over the hot rolls. They will quickly absorb the fragrant garlic oil, making them even softer and more flavorful.
12. Let the pampushky cool slightly, then serve warm.

Warm garlic pampushky are something incredible, so get ready to drag yourself and your loved ones away from those garlic dinner rolls by the ears 🙂

FAQ

Can I make pampushky without eggs and milk?

Yes. This recipe is completely vegan and uses no eggs, milk or butter.

What do you serve pampushky with?

Pampushky are traditionally served warm with Ukrainian borscht. They are also delicious with soups, stews or simply on their own.

Can I use fresh yeast instead of dry yeast?

Yes. Use 24 g of fresh yeast instead of 8 g of dry yeast.

Why should pampushky bake close together?

Baking the rolls close together helps them rise upward rather than spread out, giving them a tall, soft and fluffy texture.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists in the comments below. Happy baking!