If you want to submit authentic Ukrainian borsch to the table, then you will not be able to do without the magnificent and poured hot garlic oil. Hot and fragrant, they can be baked on a yeast or bezdozhzhevoy basis and we are going to disassemble both recipes in this material.
Pampushki with garlic to borsch - recipe
The main indicator of tasty and properly prepared pampushkas for borscht is their lightness. Bread should be practically weightless, easy to disassemble on fibers and shine ruddy tops.
Ingredients:
- flour - 355 g;
- warm water - 230 ml;
- instant yeast - 10 g;
- granulated sugar - 5 g;
- egg - 1 pc.
Preparation
The scheme of preparation of pampushes does not differ from the mixing scheme of the usual yeast dough, the whole secret lies only in the proportions of the ingredients. Drain the sugar in warm water and pour the instant yeast over. Leave them to activate for a minute, and at this time pass through the sieve the main dry ingredient - flour. Pour the yeast solution to the flour, and start the resulting mixture until it becomes elastic. Form the dough in a com and leave it in the heat for an hour. After that, divide the comb into dumplings and leave them to rise in the baking dish for another half an hour. Before going to the oven, cover the surface with a beaten egg. Pampushki to borsch are baked for 40 minutes at 175 degrees.
Ready buns are still hot to impregnate a mixture of garlic, salt, oil and a small amount of water.
How to cook pampushki for borscht without yeast?
If you do not want to bother with yeast or lack baking skills for this purpose, then take as a basis this recipe buns on a baking powder. Its notorious ease pampushki without yeast will lose, but still remain soft.
Ingredients:
- flour - 355 g;
- baking powder - 2 tsp;
- water 240 ml;
- vegetable oil - 15 ml.
Preparation
No tricks in the technology of cooking, this recipe does not cut, it is enough to combine all the ingredients from the list together before forming a soft test. The resulting dough is divided into pieces of the preferred size, roll and bake at 200 degrees for about 20 minutes (depending on the size of the buns).
Recipe for dumplings with garlic
Fans of garlic can add their favorite product directly to the dough in order to get a much more pronounced taste. After adding garlic to the pumsters themselves, there is no need to prepare a special garlic oil, you can simply lubricate the buns with melted butter and start eating.
Ingredients:
- chopped garlic - 1 tbsp. a spoon;
- yeast - 10 g;
- warm water - 55 ml;
- vegetable oil - 60 ml;
- egg - 1 piece;
- granulated sugar - 10 g;
- flour - 390 g;
- Butter - 55 ml;
- milk - 230 ml;
- dried parsley or thyme.
Preparation
Once the heated milk is combined with water and vegetable oil, dissolve the sugar crystals in the mixture and pour the yeast onto the surface. Leave the yeast to activate for 10 minutes, then pour a beaten egg to them and repeat whipping. Then send and dried garlic, and then add flour. After mixing a soft dough, leave it in the heat until it doubles in size. After dividing the dough into dumplings, put them in an oiled baking sheet and leave to go and double in volume again. Before sending to the oven, grease the surface with half the melted butter and sprinkle with parsley or thyme. Bake pampushki half an hour at 180 degrees, and then, straight from the oven, cover them with the remaining butter. Sprinkle with salt if necessary.