QiMeal
Pampuchy
Pampuchy · ready in 2 h 12 min · 8 servings · 363 kcal per serving · medium · 8 ingredients
Cloud soft Polish steamed yeast buns from Wielkopolska, tender from milk and eggs, served warm with a snowy finish of powdered sugar.
- Prep
- 1 h 55 min
- Cook
- 17 min
- Total
- 2 h 12 min
- Serves
- 8
- kcal
- 363
- Difficulty
- medium
Ingredients · 8 servings
- 100 gYeast dough, active and risen
- 500 gFlour, sifted
- 250 mlMilk, warm
- 2Egg, room temperature
- 40 gButter, melted
- 40 gSugar
- 1 tspSalt
- 24 gPowdered sugar, sifted (to serve)
Equipment
stovetop, mixing bowl, dough scraper, kitchen towel, wooden spoon, work surface, tray, pot, steamer insert, lid, tongs, serving plate
Instructions
- Mise en place
Gather yeast dough, flour, milk, eggs, butter, sugar, salt, powdered sugar, a bowl, scale, scraper, cloth, steamer, pot, and lid. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Mix soft dough
Mix yeast dough with warm milk, sugar, eggs, melted butter, salt, and flour until a soft, slightly tacky dough forms. · 5 min
What to look for: The dough gathers into a shaggy mass with no dry flour pockets.
- Knead until smooth
Knead the dough on a lightly floured surface until smooth, elastic, and still tender rather than stiff. · 8 min
What to look for: The dough looks satin smooth and springs back slowly when pressed.
- Let dough rise
Cover the bowl and let the dough rise in a warm place until doubled and airy, about 60 minutes. · 1 h
What to look for: The dough is swollen, puffy, and holds a gentle finger mark.
- Shape round buns
Dust the surface with flour, divide the dough into 8 equal pieces, and shape each piece into a smooth round bun. · 10 min
What to look for: Each bun has a taut top and a sealed underside.
- Proof the buns
Cover the shaped buns and let them rest until visibly puffy and lighter, about 25 minutes. · 25 min
What to look for: The buns look rounded and airy, not flat or dense.
- Prepare the steamer
Heat a covered steamer over gently simmering water, keeping the water below the insert so the buns will not touch it. · 5 min
What to look for: Steam rises steadily but the water does not splash into the insert.
- Steam the buns
Place buns in the steamer with space between them, cover tightly, and steam without lifting the lid for 12 minutes. · 12 min
What to look for: The buns are puffed, matte, and spring back lightly.
- Serve with sugar
Transfer the hot pampuchy to plates, dust generously with powdered sugar, and serve immediately while soft and steamy. · 2 min
What to look for: The powdered sugar melts slightly on the warm buns.
Nutrition (per serving)
| kcal | 363 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 64 g |
| of which sugars | 10 g |
| Fat | 7 g |
| of which saturated | 4 g |
| Fibre | 2 g |
| Sodium | 304 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Steam chilled buns for 4 minutes or frozen buns for 8 minutes until hot and soft throughout.
Ingredient substitutions
Milk
- Water: The buns will be less rich but still steam properly.
Egg
- Milk: Use only when eggs must be omitted, with a softer and less elastic result.
Sugar
- Powdered sugar: Use by weight because powdered sugar packs differently.
Powdered sugar
- Sugar: Use fine sugar if powdered sugar is unavailable.
