Ukrainian · bread
Pampushky z Chasnykom (Garlic Pull-Apart Rolls)
Pampushky z Chasnykom (Garlic Pull-Apart Rolls) reads sweetness 5.4, allium 4.8 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Ukrainian bread, about 2 hr 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.1 / 10
- Sweet & Fruity — 5.4 / 10
- Sour & Bright — 0.4 / 10
- Bitter & Earthy — 0.8 / 10
- Rich & Fat — 5.1 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Sweetness 5.4 · Allium 4.8 · Salinity 4.5 · Richness 4.4 · Funk & Ferment 3.5 · Umami 2.7 · Herbaceous 2.6 · Nutty 2.0 · Warm Spice 1.1 · Floral 0.9 · Bitterness 0.7 · Earthy 0.7
What's in it (12)
- bread flour — 500 g
- water — 300 g
- yeast — 7 g
- caster sugar — 13 g
- salt — 7 g
- sunflower oil — 41 g
- garlic — 18 g
- sunflower oil — 55 g
- water — 30 g
- flat-leaf parsley — 15 g
- salt — 3 g
- egg — 50 g
Time & effort: about 2 hr 35 min (55 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 190.9 kcal, 6.8 g protein, 1.4 g fat, 37 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (9 steps)
- Mix the flour, warm water, yeast, sugar, salt and the 3 tbsp sunflower oil into a soft dough.
- Knead 10 minutes until smooth and elastic. It should be slack enough to be slightly tacky; pampushky are meant to be pillowy, not chewy.
- Cover and rise 1 hour until doubled.
- Divide into 12 equal balls, roll each smooth, and pack them just touching in a greased 24 cm round tin so they will fuse into one pull-apart loaf.
- Prove 40 minutes until they are cushioned against each other.
- Brush with beaten egg and bake at 200 C for 22 minutes, until deep gold and hollow-sounding.
- While they bake, beat the crushed garlic with the cold-pressed sunflower oil, the 2 tbsp water, the parsley and salt into a loose emulsion. Use raw garlic and unrefined sunflower oil; the toasted, dark, strongly seedy Ukrainian oil is a flavour in its own right and refined oil gives you nothing.
- Spoon the dressing over the rolls the moment they come out and let them sit 5 minutes so it soaks into the hot crumb.
- These exist to be eaten with borshch, torn and dipped. The culture of Ukrainian borshch cooking was inscribed by UNESCO in 2022 on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding, the emergency list, and not on the Representative List.
Dishes with a similar flavor shape
- Naan — Indian
- Sweet and Sour Yellow River Carp (Tang Cu Li Yu) — Chinese · Shandong
- Vegetable Egg Foo Young — Chinese-American
- Vegetable Fried Rice with Crispy Fried Egg — Chinese-American
- Vegetable Tempura Udon Soup — Japanese
Keep reading: what sweetness, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.