Low-Protein Garlic Pampushki

Combine the low-protein flour, wheat flour, sugar, salt, cream, and water in a single bowl, adding the yeast last.

Mix thoroughly.

Grease a baking pan and your hands with vegetable oil, shape the dough into 5 balls, and arrange them slightly apart from each other in the pan.

Place the pan with the future pampushki in the oven at its minimum setting, around 50°C (122°F), for about 15 minutes, placing a couple of silicone molds filled with water on the very bottom rack.

Once the pampushki have doubled in size, turn the temperature up to 200°C (392°F) and bake until done, about 25 minutes.

While the pampushki are baking, mix the vegetable oil with pressed garlic to make the glaze.