How to make pampuchy at home

• Crumble the yeast, add a teaspoon of sugar, pour in the milk and stir - cover and set aside in a warm place until the yeast starts to work.
  30 g yeast, 1 teaspoon sugar, 250 ml milk
• In a mixer bowl, place the flour, sugar, eggs and egg yolks, pour in the yeast mixture and knead the dough.
  500 g wheat flour, 2 eggs , 2 egg yolks, 2 tablespoons sugar
• During the process, pour in the melted butter and knead until well combined and the dough is smooth.
  50 g butter
• The dough will be quite loose and sticky, but do not add more flour.
• Cover the bowl with the dough with a cloth and set aside in a warm place to rise - for about an hour.
• Prepare a large pot - pour water into it up to about 1/3 of its capacity.
• On top, place a muslin cloth or folded gauze and tie it tightly with string around the rim of the pot, so that the cloth hangs above the water but does not touch it. Bring the water to a boil.
• Prepare the first 6 buns - tear off small pieces of dough - mine were about 70 g each - they will be sticky, so you can dust your hands with flour.
• Make balls and place them on a tray, cover and set aside for about 20 minutes.
• After this time, carefully arrange 2-3 buns on the cloth, cover with a tight-fitting lid and steam the buns for 10 minutes.
• In the meantime, prepare 3 more buns and set them aside to rise.
• Carefully remove the ready buns, place the next ones and prepare another 3 buns for rising.
• Repeat until all the dough is used.