Pampushky Recipe: A Must-Have Addition to Ukrainian Borscht

Updated on December 27, 2016
Shushanik profile image

Shushanik enjoys sharing recipes of dishes from her home country. She also likes discovering new dishes and sharing them with her readers.

Please rate this recipe

4.2 stars from 24 ratings of Pampushky

For many Americans and Western Europeans, Eastern Europe and especially its cuisine is a mystery that they may be tried once or twice in some restaurant. For those who liked what they tried, it becomes rather hard to find what it was and how to cook it. That's why I decided to write some articles with the recipes of the dishes I grew up with living in Ukraine and being Armenian by origin.

I have already written a borscht recipe. Actually there are more than 30 varieties of borscht, but every Ukrainian knows that borscht is not a real borscht without pampushky.

Pampushky brushed with garlic sauce is a very tasty addition to the borscht, and what's the best part, since they don't take much of your time actually "cooking" them, but instead take time for the dough to get ready, you can make them while cooking borscht. And in 2-2.5 hours you'll be having a traditional Ukrainian meal: borscht with pampushky.

What Is Pampushky?

Pampushky are Ukrainian buns made of yeast dough. They resemble brioche rolls, but differ in taste. Pampushky are brushed with garlic sauce and served with borscht. It's very important to note that pampushky are baked, not fried. There are many western recipes for "pampushky" that call them doughnuts and use frying to make them. These are not pampushky, but pyshky, another Eastern European dessert. In this hub I will be telling about authentic Ukrainian pampushky and how you can try them in the convenience of your own home without going to Ukraine :)

Preparing dough
Preparing dough
When ready to bake, pampushky should be placed close to each other
When ready to bake, pampushky should be placed close to each other
Preparing garlic sauce
Preparing garlic sauce
Pampushky are ready
Pampushky are ready

Cook Time

Prep time: 2 hours
Cook time: 30 min
Ready in: 2 hours 30 min
Yields: 10 pieces of pampushky


  • 0.4 oz (11g) dry yeast
  • 1 lbs (500g) flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg
  • 1 glass of water or milk
  • 4 cloves of garlic
  • 2 tablespoons of oil

How to make pampushky

  1. Mix yeast with flour, add oil, sugar, warm water or milk.
  2. Knead the dough until it doesn’t stick to hands.
  3. Make a large ball from dough, cover it with a film and leave it in a warm place for 1 hour.
  4. Divide dough into small portions (1.5oz / 40g each) and make each portion into a little ball. Make these "balls" with lightly oiled palms, so that each "ball" is covered with oil.
  5. Place them close to each other(!) on a baking sheet and leave for 30 min in a warm place. It's important to place them close to each other so that they grow in height, not in width.
  6. Brush pampushky with a beaten egg and bake for 30 min in an oven heated to 480F (250C).
  7. While pampushky are baking, prepare a sauce: mash the garlic, add oil, water, salt and mix thoroughly (you can do it in blender). The sauce should be thick, like sour cream.
  8. When pampushky are ready, brush them with garlic sauce.

Video on making pampushky

Traditionally pampushky are made plain with garlic, but once you have mastered pampushky baking, you can get creative and add different fillings. You can make pampushky with poppy seeds, brush them with honey instead of garlic to make them sweet, add jam, powdered sugar or cinnamon. It's your call.


    0 of 8192 characters used
    Post Comment

    • profile image

      barbara 40 hours ago

      do you really bake these at 480?

    • profile image

      Patricia 2 months ago

      What is a glass of water or milk ? 1 cup, 1/2 cup ? Thank you.

    • profile image

      adrine 3 months ago

      Thank you shushanik for this yammy recipe.

    • profile image

      9 months ago

      Hi do these freeze well?

    • Shushanik profile image

      Shushanik 13 months ago from San Francisco Bay Area

      Yes Lisa, you are right - 8 oz or 240 ml

    • profile image

      Lisa 13 months ago

      Hi! How much is a glass of water or milk? 8 oz 240 mL?

    • Shushanik profile image

      Shushanik 15 months ago from San Francisco Bay Area

      Hi Liz. I'm sorry I missed it. Sugar is added in the first step, when you are making the dough.

    • profile image

      Liz 15 months ago

      You don't say in the recipe where to put in the sugar.

    • profile image

      jojo6732 17 months ago

      Wow, made these for the first time tonight to go with Borscht. UNBELIEVABLY GOOD. I made the dough in my bread machine, then rolled them smaller, probably got 15 out of the batch and cooked them for 15 minutes. Put olive oil, shredded garlic with water and then sprinkled them with kosher salt. my family loved them. Will make them again. thanks

    • profile image

      Hollie 22 months ago

      I tried this recipe and it was a failure. I baked them at 480 degrees for 10 minutes and they were already really hard on the top. I can't imagine having them be in that hot oven for 3 times that long! Also, for the garlic sauce, I used fresh minced garlic and it did not work out well at all. They looked amazing... golden brown on top; but looks can be deceiving. The rolls had no flavor and tasted like dough. Now, I'm trying to think of creative ways to make them yummy without completely wasting them. Such a disappointment! Is there something I did terribly wrong??

    • Alina R profile image

      Alina R 5 years ago from Toronto, Canada

      This is a great recipe, thank you! I will give it a try :)

    • Shushanik profile image

      Shushanik 5 years ago from San Francisco Bay Area

      Thanks. I'm glad you liked it. Try it and I'm sure, you'll like it even more :)

    • PenHitsTheFan profile image

      Amy L. Tarr 5 years ago from Home

      Your article should come with a napkin. I'm drooling all over my monitor.