Pampushky with anchovy and garlic butter

Instructions

1. In the bowl of a stand mixer with the dough hook fitted, combine the flour, salt, yeast, 1 egg, milk and vegetable oil. Knead on low speed for 10 minutes, or until the dough is soft and stretchy. Grease a large bowl with vegetable oil. Transfer the dough to the greased bowl, cover and allow to proof for 1 hour at room temperature.
   
2. Grease a 26 cm round baking dish (or ovenproof frying pan). Divide the proofed dough into 6 equal balls, then add one ball into the centre of the prepared dish and distribute the remaining balls around the outside. Allow to proof for a further 30 minutes.
   
3. When ready to bake, preheat the oven to 180˚C (conventional). Brush the top of the buns with the egg wash and bake for 30-35 minutes, or until golden and cooked through. Remove to a wire rack and allow to cool.
   
4. While the pampushky is baking, make the garlic and anchovy butter. Melt the butter in a small saucepan over medium heat, then fry the garlic and anchovies for a few minutes until fragrant, then remove from the heat and set aside. When the pampushky are cooling on a wire rack, stir the herbs through the butter. Brush the pampushky with the garlic and anchovy butter, sprinkle with extra sea salt flakes, then serve.