Every Sunday I go to my mother’s and cook for her. She often has a recipe she’s clipped from the newspaper, and this week it was Pampushki. These were quick to put together by hand and very tasty—crisp on the outside and stretchy in between the buns. Very garlicky, and we ate a lot before the chicken was roasted. The only change I made was to use olive oil instead of the called for canola. I thought sunflower was usual here.
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I could go for this, is that dill?
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Yes it is. I love dill.
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Just made 2 batches, baked one pan at a time. I think I got the hang of browning the butter now.
Refrigerated dough overnight in fridge, next day takes way more than an hour to come to room temperature so you can scoop the dough; I used a scoop slightly bigger than 1 Tablespoon, did not want to sprinkle with sea salt, baked at 350° about 11 minutes, banged pan a few times halfway through.
Used Guittard wafers, 2 chopped up Skor bars … these aren’t too sweet.
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You can scoop it before refrigerating, just put the scooped dough on a wax paper- or parchment-lined plate and wrap or bag it up.
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Looks delicious! Garlic and dill! Is there a link to the recipe you used?
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OMG yum
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They look fantastic. I want!
Puddles of luscious chocolate. Maybe needs a little more sugar? One more Skor bar?
I’m wiped out from doing 2 batches. My peeps better appreciate the effort!
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I don’t see one. My mom gets the physical paper and I couldn’t find it on their site. I’ll try to get a picture next time I am there.
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Madrid, check your messages, I sent you the recipe from my kindle version of Mamushka.
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Thanks so much! It turns out that I have Mamushka! I had searched for the recipe in my Eat Your Books, but I think I spelled it wrong. I’m going to try this soon.
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If they don’t, just mail me the leftovers, plz, and I will shower you in praise 
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Looks wonderful! Happy it worked out for you, I’m sure you will be enjoying it.,
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I scoop first, refrigerate after, and often freeze the balls unbaked.
Bake straight from frozen when you want a cookie… or two… or a few…
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King Arthur cream tea scones, here with currants. I made a half batch as a test.
Easy to put together, more scone-like texture. I didn’t enjoy the currants - any on the outside tasted a little burnt, which I didn’t enjoy, so I might try another test with a different mix-in.
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They LOOK amazing!
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Did you put the Currants in with the other Dry Ingredients? I know that the Recipe says to add them after but that makes no sense to me with dry Fruits. With so many exposed to the heat of the Oven no wonder they tasted burnt.
Here is Rose Levy Beranbaum’s Recipe.
I have always made it with AP rather than Bread Flour, Honey and Lemon Zest I treat as options. It makes a great Basic Recipe.
I have done a Plethora of Savory and Sweet variations, works like a charm.
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I agree with adding the fruit with the dry. In the case of dried fruit, I’ll most often soak it (and subsequently pat dry and chill it) before tossing it with the flour mixture.
Did you mean to link to the RLB flaky cream scone recipe? That is an incredible scone recipe, albeit a bit more involved if you follow it verbatum. It calls for whipping the cream, snipping the cranberries, and a rest of the dough. I have made it once verbatum (including the honey), and it was the best scone I ever made. I suppose some of those steps could be simplified. It’s on my own list to make again soon.
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