Pampushky

• butter↗100g 100g

  plus extra for the dish

• milk↗250ml 250ml
• strong white bread flour↗400g 400g
• fast-action dried yeast↗10g 10g
• sugar↗1 tsp 1 tsp
• sunflower oil↗2 tsp 2 tsp

  plus extra for proving

• garlic cloves↗2-3 2-3

  finely chopped

• dill sprigs↗5-6 5-6

  finely chopped

• vinegar↗1 tsp 1 tsp

Step-by-step instructions

1. 1

   Butter a 20cm round ovenproof dish. Warm the milk in a small saucepan over a low heat until just steaming, then add the butter and stir until melted. Remove from the heat and leave to cool to room temperature. Mix the flour, yeast, sugar and ½ tsp salt together in a bowl, then pour in the milk. Stir together until a rough dough forms, or bring together with your hands.

2. 2

   Knead the dough with your hands for around 8 mins, or until it’s smooth and elastic and springs back slightly when gently pressed. (It should not stick to your hands.) Shape into a ball, then transfer to a clean, oiled bowl. Cover and leave to prove in a warm place for 40-45 mins until doubled in size.

3. 3

   Divide the dough into 12, and roll each piece into a ball. Arrange these in the dish, then leave to prove for another 30 mins until they start to join together. Heat the oven to 200C/ 180C fan/gas6. Bake for 25-30 mins.

4. 4

   For the topping, combine all the ingredients together, then drizzle this over the pampushky while still hot from the oven. Leave to cool slightly, then serve warm.