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In a mixing bowl, crumble the yeast and add ½ tablespoon sugar and warm milk. Stir and let it sit for 10-15 minutes until the yeast activates and forms a foam.
Add the flour, salt, the remaining sugar, butter and the egg. Knead all with a hook. You can also knead with your hands.
Knead the dough until it becomes smooth and elastic, no longer sticking to your hands.
Transfer the dough to the floured surface. Divide the dough into 5-6 buns parts and roll them into buns.
Cover the pampuchy with a cloth and let them rest for 30 minutes to rise.
In a pot, bring water to a boil and place a steamer or a steaming basket over it.
Place the pampuchy on the steamer, leaving some space between them to allow for expansion while cooking.
Steam the pampuchy for 15 minutes until they are fluffy and well-cooked.
Serve the pampuchy warm, as a dessert with fruit and whipped cream, or as a side to meats and sauces.