Vegan Pampushky | Ukrainian Garlic Bread

Is there anything better than bread?

Absolutely yes. Garlic bread.

I've had many types of garlic bread in my day, and I always thought it was mostly an Americanized Italian thing. Garlic bread, garlic knots, breadsticks doused in garlic.

But little did I know, Ukraine is home to one of the best garlic bread variations I've tried: Pampushky. It's a soft, daisy-shaped bread divided into 8 rolls, drizzled with a delicious, savory garlic and parsley oil. I was jaw-dropped when I first experienced its fluffy, cloud-like texture during recipe testing.

I was jaw-dropped when I first experienced its fluffy, cloud-like texture during recipe testing.

In solidarity with Ukraine, I've been perusing traditional Ukrainian recipes and learning how to veganize them, while trying my best to keep them as close to traditional as possible. All ad proceeds from this recipe post will be donated to Voices of Children, an organization providing psychological and psychosocial support to children affected by the war in Ukraine.


I hope you love these cute rolls as much as I do!!


Makes 8 rolls


Dough balls

  • 15 grams fresh yeast or 7 grams dried yeast

  • 1 1/2 teaspoons cane sugar

  • 1 cup warm water (closer to lukewarm)

  • 2 1/2 cups bread flour or high gluten flour, plus extra for kneading

  • 1 1/4 teaspoons sea salt

  • 2 tablespoons sunflower oil, plus more for greasing the bowl

  • 2 tablespoons vegan butter, melted (for the vegan “egg wash”)

Garlic and parsley oil

  • 3 tablespoons sunflower oil

  • About 1/2 tablespoon grated or minced fresh garlic

  • 1 handful fresh flat-leaf parsley leaves, finely chopped

  • Good pinch of sea salt


  1. In a bowl, combine the yeast, sugar, and warm water. Set aside for 5-10 minutes.

  2. In another bowl, combine the flour and salt. Make a well in the center, then slowly mix in the yeast mixture and then the oil.

  3. Mix until it starts to become difficult, then transfer the dough to a lightly floured work surface. Knead and fold the dough for about 5 minutes, or until the dough texture becomes smooth.

  4. Lightly oil the bowl that it was previously in, and place the dough back in there. Cover with a clean tea towel and let proof for 1 hour in a warm place (I like to use a warm oven that has been turned on at a very low temperature and then turned off).

  5. On your work surface (which probably doesn't need flour, since the dough's oil should prevent it from sticking), knead your dough for about 1-2 minutes to form a smooth ball. It's so soft, right?! Divide the dough into 8 equal pieces, then lightly knead and roll them to release any air bubbles and form them into balls.

  6. Lightly oil a small, round oven-safe dish (or cast iron pan) and place your dough balls close together. Cover with a tea towel and let proof in a warm place for 30 minutes (not in the oven though, since we need to preheat it).

  7. Preheat your oven to 425˚F (or 220˚C) on convection/fan mode.

  8. While the dough balls are proofing, let’s make the garlic and parsley oil. To a small bowl, add your grated garlic, finely chopped parsley, oil, and a good pinch of sea salt.

  9. When the dough balls are done proofing, coat the tops of them with the melted vegan butter. Place them in the oven and let bake for about 20 minutes or until golden.

  10. Once out of the oven and still nice and warm, spread on the garlic and parsley oil. Enjoy!!

Lots of love,