Pampushky are made from a simple yeast dough. They must be baked close together so that they join and remain soft and moist inside, similar to pull-apart rolls.
The key element is brushing the freshly baked buns with the garlic mixture, which soaks into the warm crust and gives them their characteristic flavour.
Dissolve the sugar and yeast in the lukewarm water (or milk). Let stand for 10-15 minutes until foam forms (the yeast starter).
In a large bowl, mix the flour and salt. Pour in the yeast starter and oil. Knead a smooth, elastic, non-sticky dough (it may take 10 minutes by hand).
Grease the bowl with oil, place the dough in it, cover with a cloth, and let it rise in a warm place for 1.5 - 2 hours until doubled in volume.
Lightly knead the risen dough. Divide it into 8-10 equal pieces and shape them into round buns.
Line a round baking pan (approx. 24-26 cm in diameter) with baking paper or grease it with oil. Arrange the buns tightly next to each other.
Cover the buns in the pan and let them proof again for about 30 minutes.
Preheat the oven to 185 °C (365 °F). Brush the proofed buns with the whisked egg (for shine).
Bake for 20-25 minutes until golden brown. The temperature should be stable for them to cook through even in the centre.
Meanwhile, mix the crushed garlic, sunflower oil, chopped herbs (dill, parsley), salt, and warm water in a small bowl.
Immediately after taking the Pampushky out of the oven, generously brush them with the garlic dressing using a brush or spoon, so that it soaks into the hot crust.
Serve warm, preferably with a bowl of hot Borscht.