Pampushky Recipe: A Must-Have Addition to Ukrainian Borscht


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

Pampushky with garlic sauce.

Pampushky with garlic sauce.

Pampushky and Borscht

For many Americans and Western Europeans, Eastern Europe and its cuisine is a mystery. They may have tried it once or twice in a restaurant, but 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 borscht, and it's the best part. They don't take much time to actually cook, but getting the dough ready does take some time—you can make them while cooking borscht. 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 fry them instead of baking. These are not pampushky, but pyshky, another Eastern European dessert. In this article, you'll learn about authentic Ukrainian pampushky and how to make them in the convenience of your own home—without going to Ukraine.

Cook Time

Prep timeCook timeReady inYields

2 hours

30 min

2 hours 30 min

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


  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 a blender). The sauce should be thick, like sour cream.
  8. When pampushky are ready, brush them with garlic sauce.


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.

How to Make Pampushky

Please Rate This Recipe


Maryjane on December 23, 2019:

Hi do you know how much one pound of flour would be in cups or oz? I keep getting different answers online Thank you

Eva http://worldwin-postcard.com on January 25, 2019:

I will try these recipe sound good, and are portion better like garlic bread so messy, Thank you Eva

barbara on February 19, 2018:

do you really bake these at 480?

Patricia on December 01, 2017:

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

adrine on November 12, 2017:

Thank you shushanik for this yammy recipe.

E on May 08, 2017:

Hi do these freeze well?

Shushanik (author) from San Francisco Bay Area on December 31, 2016:

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

Lisa on December 31, 2016:

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

Shushanik (author) from San Francisco Bay Area on October 31, 2016:

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

Liz on October 31, 2016:

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

jojo6732 on September 18, 2016:

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

Hollie on April 12, 2016:

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 from Toronto, Canada on August 23, 2012:

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

Shushanik (author) from San Francisco Bay Area on May 31, 2012:

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

Amy L. Tarr from Home on May 31, 2012:

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

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