Pampushky
Moderate nutritional value
Soft Ukrainian yeast buns brushed with garlic, dill and oil glaze.
Pampushky are small, soft Ukrainian yeast buns baked close together in a pan and brushed while hot with crushed garlic, dill and sunflower oil; they are the usual side for borscht. Two buns (110 g) have about 350 kcal, 8 g of protein, 51 g of carbohydrate, mostly from refined white flour, and 13 g of fat, mainly polyunsaturated from the sunflower oil, plus about 440 mg of sodium.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 7.2g | 12.9% |
| Fat | 11g | 15.7% |
| Carbs | 46g | 15.3% |
| Simple Sugars | 16.1g | Estimate |
| Complex Carbs | 28.1g | Estimate |
| Fiber | 1.8g | 7.2% |
| Water | 34g | 1.4% |
| Calories | 318 | 14.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.53 | g | 7.6% |
| Monounsaturated | 2.28 | g | 9.1% |
| Polyunsaturated | 6.88 | g | 52.9% |
| Omega-3 | 2.064 | g | Estimate |
| DHA | 2 | mg | 0.2% |
| Omega-6 | 4.816 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.98 | mg |
| Vitamin E | 3.79 | mg |
| Selenium | 20.8 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 14.8 | mcg | 1.6% |
| vitamin B1 | 0.128 | mg | 10.7% |
| vitamin B2 | 0.088 | mg | 6.8% |
| vitamin B3 | 0.91 | mg | 5.7% |
| vitamin B6 | 0.078 | mg | 4.6% |
| vitamin B9 | 26.1 | mcg | 6.5% |
| vitamin B12 | 0.087 | mcg | 3.6% |
| vitamin C | 1.98 | mg | 2.2% |
| vitamin D | 0.065 (3 IU) | mcg | 0.4% |
| vitamin E | 3.79 | mg | 25.3% |
| vitamin K | 4.18 | mcg | 3.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 38.7 | mg | 3.9% |
| iron | 0.853 | mg | 4.7% |
| magnesium | 16.3 | mg | 4.1% |
| phosphorus | 90.6 | mg | 12.9% |
| potassium | 115 | mg | 4.4% |
| sodium | 402 | mg | 17.5% |
| zinc | 0.601 | mg | 5.5% |
| copper | 0.103 | mg | 11.4% |
| manganese | 0.453 | mg | 19.7% |
| selenium | 20.8 | mcg | 37.8% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 164 | mg | 23.4% | 90% |
| Isoleucine | 269 | mg | 19.2% | 78% |
| Leucine | 510 | mg | 18.7% | 73% |
| Lysine limiting | 234 | mg | 11.1% | 43% |
| Methionine | 272 | mg | 25.9% | 103% |
| Phenylalanine | 582 | mg | 33.3% | 124% |
| Threonine | 216 | mg | 20.6% | 76% |
| Tryptophan | 88 | mg | 31.4% | 117% |
| Valine | 319 | mg | 17.5% | 70% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Wheat flour, all-purpose 500 g
- Milk, warm 150 ml
- Water, warm 150 ml
- Dry yeast 7 g
- Sugar 1 tbsp (12 g)
- Salt 1.5 tsp (9 g)
- Sunflower oil 7 tbsp (95 g)
- Egg, beaten, for brushing 1 large (50 g)
- Garlic 6 cloves (30 g)
- Fresh dill, finely chopped 10 g
- Boiled water, for the glaze 2 tbsp (30 ml)
Instructions
- 1
Stir the yeast and sugar into the warm milk and water and leave for 10 minutes until foamy.
- 2
Add the flour, 1 tsp salt and 3 tbsp oil and knead for 8-10 minutes into a soft, smooth dough. Cover and leave in a warm place for 1 hour, until doubled.
- 3
Divide the dough into 16 pieces, roll each into a smooth ball and set them close together in a 24 cm round pan lined with baking paper.
- 4
Cover and proof for 30 minutes, then brush the tops with the beaten egg.
- 5
Bake at 200C for 18-20 minutes until golden brown.
- 6
Meanwhile, crush the garlic with 0.5 tsp salt, then stir in the remaining 4 tbsp oil, the boiled water and the dill.
- 7
Brush the hot buns generously with the garlic glaze, pour the rest over them and serve warm with borscht.