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. PLANK. Soak the cedar plank in water for at least 2 hours to prevent burning. 2. MARINADE. In a bowl, combine: lemon zest, white wine, salt and black pepper. 3. Pat the salmon dry with paper towels. Place it in a shallow tray, pour the marinade over it. Refrigerate for 30 minutes. 4. GRILL. Set up the grill for two-zone cooking (50% indirect / 50% direct heat). Preheat to 170–230°C (340–450°F) using about 1/2 chimney of charcoal. Place the soaked plank over direct heat and char it for 5 minutes until lightly smoking. 4. GRILL THE SALMON. Remove the salmon from the marinade and place it skin-side down on the charred side of the plank. Lay 2 fresh rosemary sprigs on top of the fish. Move the plank to indirect heat, close the lid, and cook for 15–20 minutes, until the salmon flakes easily and reaches an internal temperature of 125–130°F (52–55°C). 5. Carefully remove the plank from the grill. Serve the salmon directly from the plank with lemon wedges, grilled vegetables, fresh bread or roasted potatoes. TIP: Cedar plank grilling gently smokes the salmon while keeping it moist, and the citrus-dill marinade enhances the natural sweetness of the fish without overpowering it.