Pampushki

Place all ingredients into the bowl of a stand mixer. Knead into a smooth dough until the gluten just begins to develop.

Transfer the dough to a covered container and refrigerate for 12 to 18 hours to ferment.

Turn the fermented dough out onto a work surface and round it into a ball. Divide into 23 portions of 50 g each, and roll each piece into a tight ball.

Arrange the shaped balls on a baking sheet, leaving a little space between them. Cover with plastic wrap and let rise at room temperature for about 90 minutes.

Bake for 25 minutes at 200°C (400°F).

For the dressing, finely chop the dill, press the garlic, and mix everything together with salt and oil.