I had never made bread successfully from scratch before starting Locally Foreign. I had my first real success with Uzbek non, but I think this one is my biggest bread triumph so far: Ukrainian garlic buns called pampushky. I used this recipe from Leite’s Culinaria. It was surprisingly easy, though the first proofing is overnight, so you need to plan ahead. I went on the absolute minimum of proofing time – 8 hours for the first, and 1 hour for the second, and they still turned out fluffy and soft. Basting the garlic oil onto the hot buns right out of the oven had a satisfying sizzle, and using the remaining oil for a dip was a galaxy brain move – I still have garlic coming out of my pores the next day. Totally worth it.