The best recipes for donuts. Oven garlic dumplings Garlic dressing for dumplings

06.12.2020

Pampushki represent business card Ukrainian cuisine. These small delicious buns are usually prepared based on yeast dough... Their name, presumably, they got from the French "pompom", that is, a ball. It should be noted that such buns appeared in Ukrainian cuisine relatively recently: in southern and southeastern Ukraine, they have been cooked since the second half of the nineteenth century. The dough for making donuts is kneaded directly on yeast with the addition of butter, eggs and milk. It is imperative that the donuts are allowed to distance themselves (preferably twice), then the dough is divided into small separate pieces the size of Walnut... Pampushki are also baked in the oven or fried in oil (lard or a mixture of butter, as well as lard). There are recipes for donuts with filling in modern cooking. Fruit jams and jam, for example, apricot jam, are also suitable for the filling. Pampushka is a Ukrainian small round bun, which is made from yeast dough. Pampushki, as a rule, are served with borscht, and in most cases with garlic. Pampushki are made from butter dough yeast dough (eggs, milk and butter), kneading it not steeply, and also letting it rise twice. Having cut the prepared dough into small "buns" the size of walnuts, dip them in oil, then let them rise a little again, then steam them in special tins for about twenty to thirty minutes, and then bake them in the oven until they are lightly cured. Served hot with borscht.

We bring to your attention a recipe for making classic donuts.

Ingredients for the recipe:

Flour - five hundred grams; Yeast - twenty-five grams; Water - one glass; vegetable oil - one tablespoon; sugar - one tablespoon; salt - one second teaspoon; egg - one piece; FOR SAUCE: Garlic - one second head; Water - two to three tablespoons; vegetable oil - three to five tablespoons; salt - to taste

A method of making delicious homemade donuts. The yeast must be thoroughly diluted in warm water. Mix afterwards with flour, sugar, salt and butter. Leave everything in a warm place (twenty-five to thirty degrees) for an hour and a half or a little more until it rises. Next, you need to gently sit down and let the dough rise again. Repeat this procedure two more times. Grease the baking sheet thoroughly with vegetable oil and then put small balls of the resulting dough on it. Cover with a towel and let sit for about thirty minutes. Next, grease everything with a beaten egg and place in an oven well preheated to two hundred and fifty-two hundred and seventy degrees. Pampushki should be baked for twenty five to thirty minutes. Ready-made buns must be laid out on a dish and then greased well. garlic sauce... To prepare the sauce for donuts, you need to crush the garlic, then mix it together with water, salt and vegetable oil. Serve as an addition to borscht.

Pampushki. The recipe for making fragrant donuts at home.

First recipe.

Water (warm) - two hundred milliliters; Milk - one hundred milliliters; Chicken egg - three pieces; Salt - one teaspoon; Sugar - one teaspoon; Yeast (fresh) - thirty-five grams; Flour - eight hundred grams; Garlic (for the sauce) - two cloves; Sunflower oil (one hundred milliliters for the sauce and another one hundred milliliters for dipping donuts) - two hundred milliliters Parsley (for the sauce, as you wish)

Milk must be mixed with water, then diluted with yeast, add one teaspoon of sugar and one teaspoon of flour. Then the "hat" should be allowed to rise. Sift about five hundred grams of flour into a bowl, then add eggs, salt and pour the finished dough. Gradually add the rest of the flour. The dough should be kneaded elastic, cover with a towel and place in a warm place so that it doubles. Then you need to prepare balls of dough and place them in a well-oiled mold. butter... From the remaining amount of dough, you need to decompose a layer five to seven millimeters thick, cut into separate squares. Each slice must be dipped in vegetable oil and placed in a saucepan (which must be put in the oven) with a lid, or covered with foil, initially in one row, and then the second, third (one slice on top of another, they do not stick) and place everything in hot oven... Two types of donuts must be put in an oven preheated to one hundred and eighty degrees for twenty-five minutes. The second donuts after twenty minutes must be opened in order for them to be well fried. You can shake a couple of them once so that they are evenly browned (make sure they are well browned at the bottom). To prepare sauce for donuts, you need to mix oil, parsley, garlic. The first type of donuts must be taken out of the oven, covered with a towel on top and then greased with sauce while still warm. The second type of donuts must also be removed from the oven and poured over with the remaining sauce. They end up crunchy on the outside and very soft on the inside.

Second recipe.

vanilla sugar

First, you need to melt the butter (but not fry), remove the foam and cool, but in such a way that it remains liquid. It is necessary to put yolks, sugar in sand, butter in a saucepan, mix very well, and then heat the egg-oil mass in a water bath, while constantly stirring until it begins to evaporate. Place aside, cool slightly, add to sifted flour, place fermented yeast, vanilla sugar, rum, grated lemon zest, salt and enough warm milk to make enough soft dough... Knead the dough thoroughly with a large wooden spoon and place in a warm place to rise. It is recommended to put the matched dough on a floured board, then divide it in half. Half the dough must be crushed by hand to one and a half centimeters in thickness, cut out circles, place them on a baking sheet, while leaving an interval of at least three centimeters. Cover the top with a napkin and let rise. Pampushki are fried directly in vegetable oil or in pork lard. There should be such an amount of fat so that donuts float in it. Having dipped donuts in fat, cover the dishes with a lid. After two or three minutes, if the bottom of the pampushki are browned, it is necessary to turn it over, and then fry it in an open container. Fried donuts should be laid out on pastry paper in order to remove excess fat, and while still hot, sprinkle them with vanilla sugar on both sides. It is necessary to serve such donuts with borscht.

Pampushki with garlic. Recipe for making Ukrainian donuts with garlic.

First recipe

To prepare donuts you will need:

Dry yeast - one teaspoon; Milk - one glass (two hundred and fifty milliliters); Flour - two or two and a half glasses; Vegetable oil - two tablespoons; Sugar - one to two teaspoons; Salt - one teaspoon; For garlic sauce for donuts you will need: Garlic - six cloves; Salt - one teaspoon; Vegetable oil - one tablespoon; Water - one tablespoon

First, you need to add a small amount of warm water to the yeast, a pinch of sugar in the sand, stir gently so that the yeast goes dry, into a liquid state, and leave for five to ten minutes.

During this time, the yeast should "come to life" and begin to foam. If this does not happen, then this means that the yeast, unfortunately, has lost its quality. Next, pour the suitable yeast into a bowl, add one glass of warm milk, sugar in the sand, salt, vegetable oil, mix thoroughly. Gradually, adding flour, you need to knead the dough. Knead the dough on a work board for five to seven minutes. In the process of kneading, it is necessary to try to use flour as little as possible, so as not to hammer the dough, not to make it very tough. It is necessary to use flour only so that the dough does not stick to the hands and the board during kneading. To this end, it is recommended to dust the board with flour and knead the dough until it stops sticking. The well-kneaded dough must be greased with vegetable oil so that it does not dry out and does not stick to the bag, place it in a plastic bag and leave it warm for an hour - an hour and a half. The dough should double in size. The matched dough must be kneaded and then cut into small buns. If during cutting the dough still sticks to your hands, then you need to grease your hands with vegetable oil. Place the buns on a baking sheet, cover with a towel and leave to rise for fifteen to twenty minutes. Very carefully, you need to grease the dough that has come up with an egg, which is loose with a teaspoon of water (you can also grease it with yolk - then the buns will turn out to be more ruddy) and place in a preheated oven to one hundred and eighty degrees. You need to bake until golden brown, for twenty minutes. While the buns are baking, you need to prepare the garlic sauce. To prepare it, you should grind the garlic cloves together with salt, or pass the garlic through a press, and then add a spoonful of salt. Then add a tablespoon of vegetable oil and stir until the oil and garlic acquire the consistency of a sauce. You need to add a tablespoon of water and mix until smooth. Hot baked buns should be dipped in garlic sauce and placed in a saucepan. Pour the rest of the sauce on top. Close the lid after the pan and place for at least twenty minutes, or even an hour, so that they steam well and become softer.

Second recipe.

Wheat flour of the highest grade - six hundred to seven hundred grams; Medium-sized eggs - three pieces; Fresh yeast - thirty-five grams; Refined vegetable oil - ten tablespoons; Sugar in the sand - one teaspoon; Salt - two teaspoons; Milk - one hundred milliliters; Fresh parsley greens - one bunch; Ground black pepper - one fourth teaspoon; Garlic - several heads

First you need to prepare a dough. To prepare it, you need to mix two hundred milliliters in a deep bowl warm water, one hundred milliliters of milk, yeast, granulated sugar and one tablespoon of flour. Leave in a warm place for thirty minutes (the dough should rise somewhat with a "hat"). Mix the eggs with a fork. In a kneading dish, it is necessary to combine dough, eggs, salt, as well as three quarters of the total amount of flour. It is necessary to start kneading the dough gradually, adding the rest of the flour. As a result of kneading, the dough should not be very tight, but at the same time, the dough should not stick to your hands. You need to knead the dough with your hands, reception, at least fifteen to twenty minutes. Ready dough should be placed in a warm place, directly, until it doubles in size. Approximately one hour. The dough should be made into balls of the same size, which should be placed in a greased baking dish with butter. Leave the formed pampushki in a warm place for thirty minutes for proofing. You need to bake fragrant garlic donuts in the oven, at two hundred degrees until a golden hue is formed. About twenty minutes. While the donuts are baking, you can also cook garlic sauce. To do this, mix vegetable oil in a bowl, squeezed garlic through a press, chopped herbs, and black pepper. Stir everything until a homogeneous consistency is formed. On top of warm donuts, it is necessary to evenly distribute the garlic filling.

Step by step recipe with photo:

We will prepare all the ingredients in the required amount and arrange them on the desktop so that nothing distracts from the process.

Half a glass of milk should be diluted with half a glass of water. Since the donuts should still taste more like bread than like a bun.

1. Recipe: donuts with garlic for borscht. The first step is to mix the dry ingredients. To do this, take a bowl, put flour in it, then add sugar and dry yeast (dry yeast does not need to wake up), add a little salt. Mix everything well.

2. Now make a depression in the middle of the bowl and pour in the milk diluted with water. Next, knead the dough.

3. After the dough has formed in a lump, you can add butter and knead it again, it will be very soft. Lubricate it with a little oil so that it does not wind up and cover with a napkin. We leave to stand for an hour.

4. Let's not wait for the dough to come up, prepare a coating (mixture) for donuts to borscht. Chop the dill finely. Let's take care of the garlic and create a garlic mass out of it using a press. Add a pinch of salt and 2 tablespoons of oil to the garlic. Stir lightly and add the chopped dill. Mix again and add boiled water so that our garlic donuts have a little crust on top.

5. The dough has stood for about 50 minutes and has already doubled. Let's puff it up a bit and you can create donuts.

6. Lubricate hands and a baking dish sunflower oil... For convenience, let's divide the dough into two equal parts. We will level it until a smooth surface is obtained, so as not to roll the donuts later. We take one part in our hand and grasp it near the edge of the dough with our palm, squeeze it a little and separate the resulting ball from the main piece. We repeat the cycle.

7. We use the egg, which we pre-beat in a separate container. Lubricate the surface of the donuts. Cover with a napkin again and leave to stand for 20 minutes.

After a while, the donuts took shape and rose. We send to the oven and bake at 200 degrees - about 20 minutes. Do not forget to keep an eye, they should gain blush. We check with something thin, for example a wooden toothpick. If the dough does not reach for the stick, the donuts are ready.

Now we need to coat the finished buns with garlic, or rather the mixture. To do this, put a little mixture on top of each bun and smooth it over the surface with a brush.

As you can see, you can easily prepare delicious garlic donuts for borscht, the recipe is simple with the available ingredients. Relatives will appreciate such pastries, and they will hardly be eating borsch without your delicious donuts.

Delicious pampushki with garlic for borscht - recipe in a pan

Alternatively, garlic donuts for borscht or other soup can be prepared using a frying pan. The recipe is delicious too and deserves your attention. They are prepared according to the principle of fried whites or pies, in a preheated pan filled with oil. And if they are seasoned with garlic, then at the exit we get aromatic garlic baked goods.

Garlic Buns Recipe Ingredients:

For the test:

3 tbsp flour;
2 tablespoons of rast oil;
Yeast - 20 g;
1 tsp - sugar;
1 tbsp warm water;
Salt -1 tsp.

For refueling:

Water (for the formation of gruel) - 2 tbsp. l;
1 head of garlic;
A pinch of salt;
1-2 tsp Vegetable oil.

1. Recipe: Buns with garlic for borscht. First, pour warm water into a bowl, add sugar and salt, breaking up the yeast. Add vegetable oil to this. Mix slightly.

2. It's time to add flour. Knead a soft, non-sticky dough. When a lump is formed, we send the dough to infuse, having previously covered it with a towel.

3. When the dough rises 2-3 times, we knead it and again send it to stand until it rises. We repeat the cycle 1 more time.

4. When the dough has finally stood, you need to roll it into a layer 2-2.5 cm thick. Then, using a faceted glass, cut out the donuts.

5. It's time to fry our donuts for borscht. We send the blanks to the pan, heated and filled with oil. Fry on both sides over medium heat.

We will process the pampushki with garlic, or rather the dressing, which we will now prepare. Peel the garlic and squeeze the cloves through a press, salt the mass and add vegetable oil. Pour in water and stir until gruel is obtained.

You can put ready-made donuts in separate container and pour the sauce on top, and then stir them a little so that they are evenly soaked in the garlic. Or coat each one separately.

So our fragrant and incredibly tasty dumplings with garlic are ready for borsch, the recipe is no less tasty than its predecessor. Prepare such buns not only for borscht, but also for any other liquid dish. Bon Appetit!

If you are going to cook borscht, be sure to bake donuts with garlic for it. Together they make a great culinary ensemble. Lush buns are perfect for other hot dishes. Try them with chicken soup, sour cabbage soup or pilaf. Homemade garlic buns will push regular bread out of your table.

Dumplings are baked very simply. Few can resist the mouth-watering, aromatic crumb slices. Treat your loved ones. Learn a couple of recipes. These pastries can become your signature dish.

The cuisines of the Slavic peoples are in many ways similar. They are replete with hearty, nutritious, high-calorie dishes that are easy to keep warm on an unfavorable day. Pampushki is a vivid example of this.

V classic version Are hearty high-calorie buns, which are prepared on the basis of milk, eggs, butter and yeast. Pampushki is a very tasty bun, which, unfortunately, cannot be called dietary. So for those who care about their shape, it is worth considering other options - with or without yeast.

Culinary thought does not stand still, and household appliances make our life easier. Pampushki, like almost any dish, is now offered to be cooked in a multicooker. But the most delicious crumpets obtained, of course, in the oven. To give them a golden color, they are smeared with yolk. A ready meal poured abundantly with garlic oil, which gives them a unique aroma.

Experienced chefs advise to carefully approach the choice of products. Flour is one of the main components of the dough. Properties depend on its quality finished product... For donuts, only suitable top grade... It is advisable to choose flour marked "Extra". It has the smallest amount of fiber and a lot of carbohydrates. The dough on such a basis rises better, and the crumb turns out to be airy and finely porous.

Before adding to the dough, the flour must be sieved through a sieve. The grains will be saturated with oxygen, which will subsequently create fertile soil for the formation of a lush elastic crumb.

When choosing yeast, dry or fresh, pay attention to the expiration date. Old and stale ones will not rise well, and accordingly they can ruin the whole idea in the bud.

The yeast diluent, be it milk or water, should be warm. It is better to warm it up to 40˚С. In a cold environment, the yeast will not come to life, but in a hot environment, their enzymes will simply curdle.

The kneaded dough should be kept warm. In winter, this will not be a problem, since every house has some kind of heating device. In the summer you will have to be smart. Alternatively, the dough can be immersed in the oven with the light on. The light will radiate enough heat to create the optimum temperature. Cover the bowl with a towel, or wrap cling film.

There is one more way. Place a glass of water in the microwave and bring it to a boil. Place a bowl of dough next to it. You can not cover the top with anything, the evaporating moisture will not allow the dough to dry out. The microwave oven door must be kept closed and, of course, the appliance must never be turned on.

The shelf life of donuts is about two days. If you didn't have time to eat the entire portion, you can freeze them, and put them in the refrigerator before serving. Slow defrosting will restore them to their original appearance.

10 proven recipes:

We present to your attention not just recipes, but verified and practiced cooking methods homemade baked goods... Collected here best recommendation from housewives who share their experience on how to cook garlic donuts.

Pampushki with garlic for borsch

Classic donuts are prepared with milk and water. We take half a glass of both, mix, heat until warm. The liquid should be slightly warm to the touch. We pour everything into a container where the dough will be kneaded.

Dissolve 2.5 teaspoons of dry yeast in liquid, gradually add a tablespoon of flour and one teaspoon of sugar. We keep the dough in a warm place for about 20 minutes. Due to the vigorous activity of the yeast, the entire surface of the mixture will be covered with bubbles.

We put a container on the table, sift three glasses of flour into it. Add a tablespoon egg and three large tablespoons of vegetable oil. Do not forget to salt to taste.

Knead tender dough to the point that it does not stick to the fingers. Let's roll a big ball out of it. Cover with a towel, leave to rise in a warm place. The dough will be ready in half an hour.

Let's warm up the oven by setting the cabinet temperature to 180˚С. Prepare the garlic seasoning and yolk for greasing the balls. Squeeze 5-6 cloves through a garlic press. Fill them with vegetable oil so that it slightly covers the seasoning. Separate the yolk from the protein, beat it up and set it aside for now.

The dough has come up, we are preparing a baking sheet. Cover it with baking paper, or grease it with slightly melted butter. You can coat the parchment itself with confectionery fat.

How to shape a ball? Rub your hands with vegetable oil. Put a large piece of dough in your palm and squeeze it into a fist. Squeeze a small ball out of the dough. We will get a neat donut 3-4 cm in size. We try to make them the same size.

We put it tightly on a baking sheet, leaving a gap of 1-1.5 cm between them. When baking, the pampas will rise and stick together into a single bun. If you take a round shape, you get a beautiful chamomile.

Lubricate the donuts with yolk. From this they will be covered with an appetizing golden crust. We send it to a preheated oven for 20-25 minutes. We check the readiness of the baking, if the dough does not stick, then it can be taken out. Grease hot buns with garlic oil.

Lean donuts with garlic

Lean buns are prepared without milk or eggs, but with the addition of the main ingredients: flour, water, yeast, vegetable oil and salt with sugar to taste. You will need garlic and fresh dill to add flavor.

We activate the yeast. This will require 1.5 teaspoons of dry or 15 grams of fresh yeast. Stir them in half a glass of warm water with a tablespoon of sugar. We soak for 15 minutes until a frothy cap is formed.

Pour 600 grams of sifted flour into a container. Pour yeast here. Add about a teaspoon of sugar and a little salt. Mix all the ingredients thoroughly so that a homogeneous mass is obtained, and the salt and sugar are evenly distributed over the dough.

We knead the dough by hand. It will become smooth, elastic, soft, stick a little. Therefore, pre-grease the container with vegetable oil and place the base. Let it stand for an hour, removing it to a warm place. After we wrap it up a bit, form a ball and leave it to rise again.

After another hour, the dough will be ready for baking. Let's make balls out of it. They can be formed as in the first recipe, or in another way. We tear off small pieces, from which we form thick cakes with our hands. We wrap the edges inward and get neat round pieces.

We put them in a form greased with any fat. Cover with cling film. Letting them rise a little. The proofing takes about 40 minutes.

Sprinkle the dumplings lightly with water and put them in a hot oven. The baking time will be 25-30 minutes at 180 ° C.

While the donuts are baking, we will prepare aromatic seasoning... Mash a few cloves of garlic and mix them with chopped fresh dill. Dilute the mixture with vegetable oil.

Ready-made donuts, flavored with prepared seasoning, can be eaten both hot and cold. In the lean version, they also turn out to be incredibly lush.

Pampushki with garlic in the oven

There is one interesting option baking in the oven. Garlic dumplings are made according to a traditional recipe.

It includes:

200 grams of warm water;
½ glass of warm milk;
eggs - 3 pieces;
half a glass of vegetable oil;
3 teaspoons dry yeast;
salt, sugar in a teaspoon;
700 grams of flour.

We mix successively milk, water, sugar and yeast. A quarter of an hour will be enough for the dough to rise.

Put half a kilogram of sifted flour, ready-made dough into a container, beat eggs, salt and vegetable oil. Knead the dough, gradually sifting through the rest of the flour. We knead it with our hands, leaving it in a warm place. Let's follow the increase in volume, which should increase by 2-3 times.

Form a large layer from the dough, roll it out to a thickness of half a centimeter. Cut with a knife into squares with a side of 3-5 cm. Dip each in vegetable oil. Fold in three rows in an aluminum dish (pot or pan) with a lid.

Place in the oven as usual at 180 ° C for 25 minutes. Before finishing, open the lid and let the pieces brown. Lift the bottom row up and turn on the fire.

Fill the finished slices with garlic oil. Add dill for a fuller taste. Stir the dumplings well with filling.

Slices prepared this way have a very appetizing crunchy crust. However, they remain soft on the inside.

Pampushki with garlic recipe on water

We traditionally need to make a dough. A glass of warm water, a tablespoon of dry yeast, a teaspoon of salt and the same amount of sugar, mix together and leave until a fluffy foam forms.

Place three glasses of flour on a table or a large cutting board, make a small depression in the center to pour in the dough. Add 50 grams of melted butter there. Knead the dough, adding flour so that it does not stick to your fingers.

Let's make a big ball and send it to the heat. In an hour, we'll wrap it up and let it stand for the same amount of time.

Let's form a sausage from a ball, 5 cm in diameter. Cut it into circles 2-3 cm thick. Roll a ball out of each piece. Place on a baking sheet. Let's not forget to grease the surface of the donuts with yolk. Typical baking time is 30 minutes at 180-200˚С.

Season the finished dish with garlic sauce, which has been repeatedly mentioned in each recipe.

Ukrainian donuts with garlic for borsch

Real Ukrainian donuts are prepared using milk and butter.

First, bulk products are mixed:

three glasses of flour;
a little salt;
one teaspoon of dry yeast;
20 grams of sugar.

Pour 30 grams of butter into a homogeneous mixture, having previously melted it. We also send 350 ml of warm milk there. Knead and spread the dough on a floured table.

We knead the mass with our hands, forming one large ball. We leave to rise for an hour, covering the dishes with a towel.

Roll the mass into a sausage. Cut into even pieces. From this amount of dough, 24 donuts will be obtained. Place them tightly in a heat-resistant, oiled dish. Leave it under a proofing towel for an hour.

We coat each donut with yolk. We bake at 180-200˚С. We check the readiness in 25-30 minutes. A little salt is added to the garlic filling. Season the baked goods that have just been taken out of the oven liberally.

Pampushki with garlic in a slow cooker

The multicooker cannot completely replace the oven. But here, too, there are pluses. The technique sets the exact modes, and you will not need to monitor the baking process.

We mix all the components in a container:

flour (300 grams);
water (175 grams);
salt (1 teaspoon);
the same amount of dry yeast;
sugar (2 teaspoons);
2 tablespoons of odorless vegetable oil.

It is worth recalling that the water is taken warm. Form a ball out of the dough and leave it warm for half an hour, covered with a napkin.

Roll 8 identical balls from the mass. We put them on the bottom of the multicooker bowl, which must be greased with vegetable fat in advance. We turn on the "Yogurt" mode. Leave the donuts to stand for 60 minutes.

Cooking in the "Baking" mode for 45 minutes. We put the chamomile on a plate and again carefully put it upside down in the bowl. We fry the donuts on the other side in the same mode for another 15 minutes. Ready baked goods eat it dipped in garlic sauce.

Yeast-Free Garlic Pumps

This recipe allows you to shorten the cooking time. Since we don't use yeast, we don't have to wait for the dough to rise.

The role of the activator and baking powder will be played by baking soda, which is extinguished apple cider vinegar, boiling water or lemon juice... Add it to 2.5 cups flour. Immediately put the rest of the ingredients: a little salt, vegetable oil (three tablespoons), milk (3/4 cup).

Knead the dough until smooth, then roll it out into one thick layer (1 cm). Cut with a knife into even pieces. Dip each one in oil. We put it on the bottom of the pan. We close the lid. We put it in the oven.

For baking we use the usual mode (180˚С, 25 minutes). At the end, open the lid and strongly increase the heat for five minutes. We give to brown, take out. Stir together with the garlic-oil dressing.

Pampushki with garlic for borscht in a pan

An excellent addition to a plate of red borscht. Thanks to one secret, the donuts turn out to be surprisingly lush and do not fall off even after cooling.

Stir 2 teaspoons of soda in half a liter of kefir. The trick is that it doesn't need to be extinguished in advance. Reacting with the acid of the milk drink, it will foam and give a lot of bubbles, due to which the dough rises strongly during frying. The pumpkins will bake well and become airy.

After adding soda, you will see how kefir begins to foam. Put there a teaspoon of salt and sugar. You will need two or three glasses of flour. Let's look at the consistency. Add little by little, kneading, so that the dough becomes soft, not tough.

The process continues until the dough is smooth. We will form a layer, which we will divide into pieces.

Pampushki can be directly baked with filling. It turns out very tasty. They do not need to be coated with anything and can be eaten as soon as they are ready.

Take a whole glass of water, poured to the very top. Mix with a tablespoon of sugar and a pinch of salt. Add 2 tablespoons of vegetable oil.

Heat the mixture a little on the stove. It is important not to bring it to a hot state. Let's dissolve a teaspoon of dry yeast in it. Let's set the dough aside for 10 minutes.

When the yeast is activated, sift 2 cups flour and an egg into a bowl in portions. Knead an elastic, slightly sticky dough. Leave it warm for an hour, covering with a napkin.

Form some round buns. Let them stand on a baking sheet for 15-20 minutes. At this time, we will deal with the filling. We prepare it from garlic, herbs and butter.

Place 5-7 large cloves of garlic, dill or other herbs in a blender glass, add 30 grams of soft butter. Beat the mass until smooth.

On top of each bun, make a cross-section, where we place a teaspoon of the filling. Smear the surface egg yolk... We will bake in the already tested mode.

Pampushki with garlic in milk

In the recipe, water can be replaced with milk. Our baked goods will only benefit from this.

Dilute a tablespoon of refined sugar and two tablespoons of vegetable oil in a glass of milk. We will heat it up to 35-40˚С. Add 7 grams of fresh yeast to the mixture. Let's brew.

Add a pinch of salt, an egg and two glasses of flour to the liquid. Knead the dough, leave it warm for an hour.

Cover a baking sheet with parchment, which we grease a little with butter. Roll out the dough into balls. We put them tightly to each other. Let's leave it alone for half an hour. The balls will rise. Lubricate them with yolk, previously slightly diluted with water. Let's send it to the oven. Each recipe mentions the same baking mode - approximate time 25 minutes, temperature - 180˚С.

Coat the finished buns with garlic oil and sprinkle with herbs. We use dill, parsley, basil or a mixture of herbs to taste.

Folk cuisine is a source of inspiration, a storehouse of recipes proven over the years. Nothing whets your appetite like popular favorites. Serving borscht without donuts, you are making a huge mistake. After all, it is fresh garlic bread complements the taste of a rich hot dish in the best way.

Choose wonderful proven recipes for donuts on the site. Try variations on milk and water, with various fragrant herbs, from butter yeast and yeast-free dough... Without donuts, a borscht is not a borscht, but so ... soup. Serve them instead of bread, both for the first and second courses!

A pampushka is, by and large, a small fluffy bun with a crispy crust in a buttery garlic sauce. It is recommended to cook in large quantities, sprinkle with garlic sauce, sprinkle with herbs. It is very important to know how to choose flour. Only the highest grade with the mark "Extra" is suitable for donuts. In this version, the crumb will turn out to be fluffy and finely porous.

The five most commonly used ingredients in donut recipes are:

Interesting recipe:
1. Heat the milk slightly.
2. Add yeast, sugar, salt, eggs, oil. Stir everything together.
3. Add the sifted flour. Knead a soft, elastic dough.
4. Cover. Put in a warm, draft-free place.
5. When the volume of the dough has doubled, knead slightly.
6. Form small (walnut-sized) balls.
7. Cover the baking sheet with parchment and grease with oil.
8. Place donuts on a baking sheet. Bake at 180 ° -200 ° until browning is noticeable for 25-30 minutes.
9. In a separate bowl, combine the melted butter, squeezed garlic and salt to taste.
10. Ready hot donuts dip in garlic sauce, sprinkle with fresh chopped herbs.

The five fastest recipes for donuts:

Helpful hints:
... When choosing yeast for baking (no matter dry or fresh), always look at the expiration date. Old and expired ones will not come to life, the dough will not rise. Pampushki will not work.
... Milk or water for flour product it is necessary to warm up noticeably to 40 °. This way the yeast will work faster and better.

Surely in your family, as in many others, they love to feast on delicious rich borscht for lunch. TO this dish fragrant garlic donuts are just ideal instead of bread. Preparing donuts for borscht in 20 minutes is a real and very simple task, the main thing is to know the secrets and recipes.

Oven or frying pan?

There are several ways to prepare donuts. The classic, as they say, Ukrainian donuts are small in size which does not exceed the size of a large walnut. They are baked However, housewives do not always have time to fiddle with rich yeast dough, put dough, and then bake donuts in the oven.

So, you decided to cook donuts for borscht in 20 minutes. We looked at the recipe, photos, but cannot decide on the cooking option. Let's say right away that the donuts take a little longer to cook in the oven. But they turn out to be more lush and healthy. If frying in oil does not scare you, then you can safely fry the pieces of dough in a frying pan, like whitewash or pancakes.

Pampushki in the oven. Cooking the dough

If the waste of time on cooking does not scare you, then we suggest that you prepare donuts for borscht in 20 minutes. A step-by-step recipe is given below. In order to cook donuts for borscht in 20 minutes in the oven, you will need: one glass of lukewarm water, one tbsp. spoon of sugar, three tbsp. tablespoons of vegetable oil, a little salt, one packet of commercial dry yeast, three glasses of flour.

Kneading the dough to prepare delicious donuts for borscht in 20 minutes is necessary in a large bowl. Even if you are making a small batch, there should be enough room to mix the ingredients. To begin with, we dilute the yeast in a couple of tablespoons of lukewarm water so that it starts working. In a bowl, mix water, vegetable oil, sugar and salt. Gradually add yeast and flour.

What should be the dough? The mass for dumplings for borscht in 20 minutes should be thick, but not firm, as on dumplings. The dough should be elastic and viscous. However, do not spread. If it does not turn out the way the recipe requires, then feel free to vary the consistency with water or, conversely, flour.

The dough is ready. What size should the balls be? According to experts, donuts should be the size of a small apple or a large walnut. Many housewives make donuts too large, believing that it is convenient to tear them apart. In fact, the donut should bite off easily, not crumble.

Cooking the oven

Making the dough is half the battle. The main thing is its correct baking. When preparing donuts for borscht in 20 minutes, the recipe for which requires the use of the oven, it is important to remember that it should be preheated in advance. Many housewives wonder why donuts didn't fit. The reason is a poorly heated oven. Cooking should be at 200 degrees, the time is 15-20 minutes.

Pampushki in a frying pan. Ingredients for the dough

The dough for pampushki fried in a pan will be slightly less thick in consistency. Here you can not be afraid not to mix it up. Fried butter will still "lift" the dough and make it ruddy. So, to cook donuts for borscht in 20 minutes in a pan, you need the following ingredients: a pack of dry yeast, 1 tablespoon of granulated sugar, a glass of milk, two chicken eggs, salt, 50 ml of vegetable oil, three glasses of flour.

The dough for donuts is kneaded here in the same way as in the first case. It should only be diluted in warmed milk, not in water. And add a little granulated sugar. Housewives claim that milk prepares the yeast better for further work than water. Beat eggs until foam, add yeast, granulated sugar, a little salt and flour. Try to introduce flour gradually so that the dough does not get too thick.

At the last stage, vegetable oil is added to the dough. Everything is thoroughly mixed. We tear out pieces from the resulting dough bun and form small balls from them. We will fry them in vegetable oil in a frying pan. The cooking time for such donuts is 10-20 minutes.

Garlic sauce for donuts

It doesn't matter at all whether you fry donuts in a pan or bake dough in the oven, but without such an ingredient as garlic sauce, donuts are not donuts. To prepare a garlic sauce rich in aromas and rich in taste, you will need: 2-3 tablespoons of vegetable oil, 4-6 cloves of garlic, two tablespoons of water, a little pepper and salt (to taste), herbs (dill, parsley, finely chopped) ...

Many housewives, being lazy and saving time, simply sprinkle grated garlic on donuts. Remember that if you decide to cook classic and tasty borscht, the recipe will definitely require not just garlic, but garlic sauce. With its help, baked goods will be saturated with aromas and will preserve them for a long time, which is very important. Preparing the sauce is very simple. The greens are cut very finely. Garlic can be minced using a grater or a special garlic press. Vegetable oil, water, salt and ground pepper are added. This amount of ingredients should be enough for about 15-17 small donuts.

How to serve donuts with borsch

Pampushki for borscht are served exceptionally hot. Before serving, they should stand for some time, soak in garlic sauce. There are amateurs who simply dunk donuts in Both options are correct and take place.