Already so many times I have been preparing these wonderful pampushkas, but I managed to remove only the process, and it never came to a photo. All because they disappear with incredible speed. Stop on one is impossible. I do not even promise that you will say to yourself stop after the second! And how beautiful these pranksters go with soups ... Meet, garlic dumplings for borscht and not only.
About garlic pampushki
Borsch is one of my favorite dishes since childhood. Dip fresh flavored bread into rich beet broth and bite off a piece ... there is little that can be compared with it. Especially if the bread is homemade. Especially, if with a bright smell and taste of garlic.
I tried many recipes for donuts before I came to this. But all the efforts were worth it. The result is a delicate cream bun with garlic butter, which is concealed in the mouth. They are awesome fresh. Stored in a bread box for up to two days. Then they become dry, although they do not lose their creamy taste. To be honest, for more than two days in my home they did not survive even once, how many I would not cook.
Recipe for garlic donuts to borscht
They are preparing not for one or two. You will have to work a little and have patience, but do not worry, every minute of your efforts will pay off. Yeast dough. For tenderness and softness need eggs, butter, cream. In a step-by-step recipe, I tried to describe and photograph all the stages in as much detail as possible so that even the beginners could figure it out. But if something is not clear, you can always write to me in the chat.
Garlic oil, we prepare ourselves. Make sure you have good garlic. It is best to use fresh. Dried granules will lose in taste and aroma.
It will be necessary to pay attention to two points. Do not overdo it with flour. For very soft delicate buns, you will need no more than 550 gr of flour. For denser, increase the amount to 580 gr. And second, buns need to be given time to grow before they go into the oven.
- Portions: for 8 people
Garlic dumplings to borscht
You no longer want to buy bread
Garlic dumplings to borscht: Ingredients
- Yeast - 1 tutu
- Sugar - 1 table spoons
- Water - 1 / 4 glass warm
- Cream - 1 glass
- Butter - 1 / 2 glass or 120 gr
- Salt - 1 table spoons
- Sugar - 1 / 3 cup
- Eggs - 3 average
- Wheat flour - 4 and 1 / 2 glass or 550 gr
- Garlic oil
- Butter - 1 / 2 glass or 120 gr
- Garlic - 3-4 denticles
Step by step guide
- Prepare the ingredients
- Heat the cream in a skillet, add oil and salt. The oil should completely melt. Allow to cool. It is possible in the refrigerator
- In a small bowl, dilute the yeast with warm water, add 1 Art. Sahara. Give rise
- In a large bowl, beat the 3 eggs. Add sugar, mix
- Add to the eggs the cooled cream with butter and brew, mix
- One by one glass at a time add flour, as it should be kneading. For lighter air buns, use 550 gr flour. If you want a little more dense (I prefer just such), the number can be increased to 580 gr. It should be pretty thick dough.
- Cover the dough with a towel and leave to rise. It should double in volume.
- For garlic oil in a small saucepan, mix 1 / 2 a cup of butter and garlic passed through the garlic press. Put on a low fire. When the butter has melted, let it warm up for another minute, then remove. A strong aroma of garlic should appear
- Heat the oven to 180C
- Sprinkle the work surface with flour. Do not add extra flour to the dough if it does not stick to your hands (it should not, if you did everything correctly)
- Form small balls of dough.
- Grease the surface of each with garlic butter and spread on a baking sheet at a good distance from each other. Leave the balls to rise until the size doubles.
- Bake in an oven preheated to 180 (top-to-bottom mode) for 15 minutes, until the buns turn golden. Top again smeared with garlic oil
