I’ve been hearing the name “Olia Hercules” quite a lot recently.
And having read her cookbook “Mamushka“, I can see why!
Olia’s recipes are refreshingly different and include relatively unknown delicacies from Ukraine, Siberia and Armenia.
Despite only having the book for a short period of time, I have already tried my hand at a number of delightful (and incredibly successful!) recipes – the first of which was the Pampushky, a Ukrainian garlic bread.
Recipe (adapted from Olia’s book, Mamushka):
- 7 grams active yeast (the last thing you want is to finish the recipe, only to find that the bread hasn’t developed!)
- 1 teaspoon of caster sugar
- 225 ml warm water
- 400 grams strong flour
- 8 grams of fine sea salt
- 3 tablespoons of oil (plus extra for oiling the oven-proof dish)
- 20 grams of crushed (or very, very finely diced) garlic
- 1/2 bunch of parsley, finely chopped
- Make a starter by dissolving the yeast, sugar, warm water (i.e. you can comfortably put your hand in it) and 200 grams of the flour. Mix briefly, cover with clingfilm and leave overnight in the fridge (if you are really desperate for garlic bread, you can use the starter after 30 minutes);
- The following day, add the remaining 200 grams of flour and the salt into the starter. Knead until the dough is smooth and no longer sticks to your fingers;
- Oil a high sided over-proof dish;
- Divide the dough into 8 pieces and shape into round balls. Place one in the center of the oven-proof dish and then place the remaining 7 pieces around the central dough ball, ensuring that there is plenty of space between them;
- Cover the oven-proof dish with a damp cloth and let the dough prove until doubled in size;
- Pre-heat the oven to 220 degrees celcius (gas mark 7). Whilst the oven warms up, make the garlic oil by combining the garlic and parsley with the oil;
- Bake the garlic bread for 20-25 minutes – the Pampushky is ready when a golden crust forms;
- Baste the Pampushky with the garlic oil and serve immediately!
I LOVE this recipe. The bread is super soft (almost brioche like!), smells incredible and is ridiculously moreish. An absolute winner in my mind!
Olia – thank you!