|10 g||Superbake Instant Yeast|
|1 tsp||castor sugar|
|225 ml||water — tepid|
|8 g||sea salt — fine|
|3||sunflower oil — extra for oiling|
|20 g||garlic — wet, regular or crushed|
|fresh parsley — chopped|
|1||eggs — beaten|
Dissolve the yeast and sugar in the water.
Add 200g of the flour and mix roughly.
Cover with clingfilm and leave to prove in the refrigerator overnight.
Remove from the fridge and leave the sponge at room temperature for 30 minutes.
Add the rest of the flour and salt and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.
Divide the dough into 8 pieces and shape into round buns.
Put them side by side in an oiled round oven proof dish or cake tin (20cm diameter), cover and let them prove in a warm place until doubled in size. They will join together just like hot cross buns.
Preheat the oven to 220 degrees C.
To make the garlic oil, simply stir the crushed garlic through the oil with a small pinch of salt and the parsley and let it infuse.
When the pampushky look plump and ready, brush them generously with some beaten egg and bake for 20 – 25 minutes until they form a golden crust.
Take the bread out from the oven and baste with the garlic oil.