Pampushky

Method

Warm the milk to blood temperature and dissolve the yeast with a pinch of sugar, then leave for 10 minutes until foamy. In a large bowl, combine flour, sugar, and salt, then make a well and add the yeast mixture, eggs, and melted butter, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic, then leave covered in a warm place for 1.5 hours until doubled in size. Divide the dough into 12 portions, shape into balls, and leave to prove for 30 minutes. Heat the oil to 180°C and fry the pampushky in batches for 2-3 minutes per side until golden brown, turning once. While still hot, toss them in a mixture of finely minced garlic, chopped parsley, and salt that has been warmed gently with a little butter. Serve immediately whilst still warm and crispy.