Pampushka is a traditional Russian-Ukrainian pastry borshchu, which is a round yeast bun, the size of an apple, rubbed with garlic and herbs. The recipe for cooking dumplings is the secret of every mistress, however we will try to figure out how to make delicious pampushki with garlic.
Warm, buttery garlic pampushka will serve as an excellent addition to borscht, soup or roast.
Ukrainian pampushki with garlic
Garlic pampushki, the recipe of which we will tell, are prepared long enough. However, this is one of those few recipes that are worth it to spend on them, because afterwards, you and your family will be guaranteed to eat soft pampushki with anything, not just relying on them borshch.
Ingredients:
- milk - 400 ml;
- butter - 100 g;
- sugar - 1 tbsp. a spoon;
- salt - 2 teaspoons;
- vegetable oil - 4 tbsp. spoons;
- eggs - 3 pieces;
- dry yeast - 11 g;
- flour - 5 items;
- garlic - 2 bunches.
Preparation
Milk warm up on the stove with the addition of butter, let it cool down a bit, and pour in a mixture of two eggs mashed with sugar and 1 teaspoon of salt. Add 2 tablespoons of vegetable oil to the milk and egg mixture.
In a separate dish, mix half the flour with yeast, make a hole and pour in it our milk mixture (the consistency should be like a thick sour cream). When the dough is suitable, add the remaining flour and let it come again.
While the dough for pampushes is suitable, we make garlic sauce: twice we let garlic through a meat grinder and mix it with the remaining salt and vegetable oil.
From the ready dough we form buns and grease them with 1 beaten egg. Bake at 180 degrees for 35-40 minutes. While the pampushki is hot, grease them with our garlic sauce and serve it to the table.
Pampushki without yeast
How to cook pampushki with yeast - we figured out, but how to be people who for some reason can not eat yeast, or eggs? For them, there is an easier and quick recipe for cooking garlic pampushkas, and most importantly, it is in no way inferior to the original one.
Ingredients:
- flour - 2,5 items;
- soda - 1 teaspoon;
- salt - 2/3 tsp.
- vegetable oil - 80 ml;
- milk - 160 ml;
- garlic, dry herbs - to taste.
Preparation
Mix all the dry ingredients, add the soda ash. As in the first recipe, we form a hole in which we pour in milk and butter. We knead the dough, then roll it into a layer about 3 centimeters thick. A glass is squeezed out from a dough dough and put them on a greased form. Bake for 20 minutes at 180 degrees.
If desired, ready-made pampushki can be rubbed with garlic and pour with melted butter.
Pampushki in Chernigov
Traditionally, dumplings are baked in the oven, however, there are as many recipes for borsch, as many recipes for pampushkas. It turns out that they can not only bake, but also fry! The recipe for fried garlic dumplings is not inferior to the baked, but the time and energy for their preparation is less. So, how to make fried dumplings?
Ingredients:
- flour - 350 g;
- water 250 ml;
- dry yeast - 1 teaspoon;
- sugar - 1 tbsp. a spoon;
- salt - 2/3 tsp.
- garlic - 1 head;
- vegetable oil.
Preparation
Warm water is mixed with yeast, sugar and salt. Let the yeast disperse, and then knead them with flour.
The cutting board is greased with vegetable oil, we spread our dough, we mix it well and form the future pampushek. Leave them for 15 minutes - come a second time. In the meantime, let's pass through our meat grinder our garlic, mix it with butter, salt and 2 tablespoons of water.
In a frying pan, we warm up the oil and throw our pampushki into it (the oil should cover them in half), fry until golden, remove it from the frying pan and sprinkle garlic dressing on top. Done!