1. Dissolve the yeast in warm water. Add 2 tablespoons of sugar and 2 tablespoons of flour, then mix well. Cover with plastic wrap or a damp towel and let stand for 20–25 minutes. 2. Sift 2 cups of flour into a large bowl. Add the yeast mixture and salt. Knead the dough. If it feels too wet, add a little more flour. The dough should be soft and come together into a ball. Cover and let it rest for 10 minutes. 3. Add 1 tablespoon of vegetable oil and knead once more (about 10 minutes by hand). The dough should no longer stick to your hands. 4. Lightly oil the bowl where the dough will rise. Coat the dough with a thin layer of oil as well. Shape it into a ball, place it in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour. It should double in size and become airy and porous. 5. Line the dish with parchment paper or grease it with vegetable oil. 6. Lightly oil your hands and work surface. 7. Turn the dough out onto the work surface and divide it into 12 pieces. Shape each piece into a ball. Do not add flour. 8. Place the dough balls into the baking dish. If you space them apart, you’ll get individual rolls. f you place them close together, they’ll bake into a pull‑apart bread. 9. Cover with a towel and let rest for 25 minutes. 10. Preheat the oven to 375°F (190°C). 11. Mix the egg yolk with 1 tablespoon of milk and brush the pampushky. 12. Bake for 25–30 minutes, until golden. 13. TOPPING. Press the garlic through a garlic press, add a pinch of salt and the olive oil, and mix. You can add chopped herbs of your choice. 14. Remove the pampushky from the oven and immediately brush them with the garlic topping. Let them sit for about 5 minutes. 15. Remove from the pan and serve warm, or transfer to a rack to cool.

   1. Crush the digestive biscuits or graham crackers into small pieces. You can do this by placing them in a ziplock bag and using a rolling pin, or simply by breaking them up by hand. 2. Add chopped nuts (if using) 3. Place butter, sweetened condensed milk, dark chocolate and cacao powder in a heatproof bowl, heat at a low gas level, stirring continuously, until the butter and dark chocolate melt. 4. In a large bowl: mix crushed biscuits or graham crackers, nuts (if using) and chocolate mixture (mix until everything is evenly coated with the chocolate mixture). 5. Lay a large piece of plastic wrap or aluminum foil on your work surface. 6. Spoon the mixture onto the wrap/foil and shape it into a log, about 2 inches in diameter. 7. Wrap it tightly, twisting the ends to seal, and refrigerate for at least 4 hours, or until firm.