Ukrainian Pampushky as BBQ Burger Buns

In short

Pampushky are not classic burger buns. That is exactly why they are interesting. This version uses no egg and no butter, but half milk and half water keep the crumb soft enough for BBQ. The buns bake close together in one pan, pull apart cleanly and get a bold garlic oil finish.

Ingredients

• 500 g wheat flour
• 150 ml milk
• 150 ml water
• 20 g fresh yeast
• 10 g salt
• 10 g sugar or honey
• 40 g neutral oil

Garlic oil finish

• 4 tbsp neutral oil or mild olive oil
• 2 to 3 garlic cloves
• small handful parsley or dill
• pinch of salt
• optional lemon zest

Setup

• kamado, grill or oven with indirect heat
• baking dish, cast-iron form or Dutch oven without lid
• parchment paper or oil for the pan
• stand mixer or strong hands
• brush for the garlic oil

Method

1. Mix milk and water until lukewarm. Dissolve yeast and sugar in it.
2. Add flour, salt, yeast milk and oil to a bowl.
3. Knead for 6 to 8 minutes into a smooth, soft dough.
4. Cover and let rise for 60 to 90 minutes until visibly bigger.
5. Divide into 8 equal pieces.
6. Shape round buns with a little surface tension.
7. Place them close together in a lightly oiled or lined baking dish.
8. Cover and proof another 45 to 60 minutes.
9. Set the kamado to 200 to 210 degrees Celsius indirect heat.
10. Bake for 22 to 25 minutes until golden.
11. Grate or mince the garlic, chop herbs and mix with oil and salt.
12. Brush the hot pampushky generously with garlic oil.
13. Let them steam off briefly, then pull apart or serve as one pan.

As burger buns

Because the buns bake together, the sides stay soft while the top gets gloss and garlic aroma. For burgers, pull the buns apart, slice them and toast the cut sides briefly on the fire plate or plancha.

Goes with

• burgers from the fire plate, grill or smoker
• pulled pork or pulled beef
• grilled mushrooms and onions
• shashlik, brisket or strong BBQ sauce