‘Pampushky’ are Ukrainian Bread Rolls. They can be savoury OR sweet, and baked OR deep-fried. As the ‘Jam Filled ‘Pampushky’ that I made the other day were so good, today I used the same dough to make these Easter ‘Pampushky’. They are almost same as Hot Cross Buns, but the texture is similar to Doughnuts. I didn’t make crosses on them. I dusted with Icing Sugar instead. Enjoy with nice cuppa.
2 cups Bread Flour *plus extra
2 teaspoons (7g) Dry Yeast
1/2 teaspoon Salt
1/4 cup Caster Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Mixed Spice OR All Spice
2 Eggs *at room temperature, whisked
100ml Warm Milk
30g (2 tablespoons) Butter *melted, plus extra to grease a cake tin
1/4 cup Currants
1/4 cup Sultanas
1/4 cup Mixed Peels
*Note: You can use any Dried Fruit of your choice. Raisins, Cranberries and Figs are also good. You can use less OR more.
Icing Sugar for dusting *optional
- Combine all Dry Ingredients in a large bowl. Make a well in the centre and pour in Eggs, warmed Milk and Melted Butter, and mix to combine. Add Dried Fruit and gently knead, adding extra Flour as required, and form a soft dough.
- Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
- On a floured surface, shape the dough into a round, divide into 8 portions, roll each portion into a ball. Grease a cake tin with Butter and arrange the balls of dough in the tin. *Note: I used 23cm deep pie dish with 20cm base.
- Cover with a plate or plastic wrap, and let rise in a warm place for 45 minutes to 1 hour. Preheat oven to 180℃.
- Bake for 15 to 20 minutes or until nicely browned. Transfer to a wire rack and cool, or enjoy hot. Today I dusted with Icing Sugar and served warm.