Pampushki with Garlic (for Borscht)
by Editorial Staff
Amazingly tasty and tender donuts with garlic, to borscht. The pampushki are lush, fragrant, with a ruddy crust and a very airy crumb.
Ingredients
For the test:
- Flour – about 900-1000 g
- Warm water – 500 ml
- Fresh yeast – 30 g
- Vegetable oil – 50 ml
- Sugar – 1 tbsp
- Salt – 1 teaspoon
- Egg (for greasing) – 1 pc.
For garlic dressing:
- Garlic – 5-6 cloves
- Vegetable oil – 3-4 tbsp
- Parsley or dill greens – 1 small bunch
- Salt to taste
- Ground black pepper – to taste
I made pampushki from “universal” yeast dough without eggs and milk. You will find a link to the recipe for this test in the product list.
Directions
- The first step is to knead a soft, elastic, not very dense dough for future garlic donuts. Prepare dough. Crumble the yeast, add sugar and grind with a spoon into the liquid mixture.
- Pour in all the water, add 100 g of flour and stir well. Cover the dough with a towel, put it in a warm place for 10-15 minutes. When the dough is suitable, add vegetable oil, salt, sifted flour, and knead the dough.
- Grease a clean bowl with vegetable oil, put the dough in it, cover with cling film or a towel. Remove to a warm place for 40-50 minutes to rise. Send the matched dough to a greased table, grease your hands with vegetable oil.
- Tear off a piece of dough. If you have a scale at home, you can immediately weigh the dough so that the donuts are the same size.
- Make a cake from each piece of dough, then wrap the edges of the cake inward. Round well with your hands and form a round ball.
- Cover the dish with baking paper or grease with vegetable oil. Put the balls of dough into the mold at a distance of about 1 cm from each other. From this amount of dough, I got 20 pieces, weighing about 70 g each.
- Cover with a towel and leave to proof for 25-30 minutes. After the specified time has elapsed, grease the donuts with a beaten egg. Send to an oven preheated to 180-190 degrees for 20-25 minutes.
- While the donuts are baking, prepare the garlic dressing. Combine chopped garlic, finely chopped herbs, vegetable oil, salt, black pepper, or any spices you want. (If the dressing is very thick, you can add a little water.)
- Mix everything thoroughly until smooth. The garlic sauce for the donuts is ready.
- Remove the finished donuts from the oven, remove the paper, move the donuts to the wire rack. While still hot, grease the dumplings with garlic dressing. The garlic donuts turned out to be incredibly soft, fragrant, with a very airy crumb and incredibly tasty Garlic donuts are ready for borscht.
Bon appetit and good baking!
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