Baked Cheese Ukrainian Pampushky

Make the Dough

1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, whisk together the flour and salt. Make a well in the center.
3. Pour the yeast mixture into the well. Add the egg and melted butter. Mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling and Shape Pampushky

1. In a medium bowl, combine the shredded cheese, softened butter, minced garlic, chopped dill (if using), salt, and pepper. Mix well.
2. Punch down the risen dough and divide it into 10 equal portions.
3. For filled pampushky: Flatten each portion of dough into a disc. Place about 1-2 tablespoons of cheese mixture in the center. Carefully gather the edges of the dough up and over the filling, pinching to seal completely.
4. For topped pampushky: Flatten dough into discs and place them into a greased baking dish, seam-side down. Leave some space between them.
5. Place the shaped pampushky onto a parchment-lined baking sheet or into a greased baking dish, ensuring they have room to expand. Cover loosely and let them rest for another 20-30 minutes.

Bake the Pampushky

1. Preheat your oven to 190°C (375°F).
2. If making topped pampushky, spoon the remaining cheese mixture onto the top of each bun.
3. Brush the tops of the pampushky with the egg wash.
4. Bake for 20-25 minutes, or until golden brown and cooked through.
5. Remove from the oven and let cool slightly before serving.