Homemade dumplings with garlic. We prepare fragrant pampushki with garlic. Dumplings. Recipe for making fragrant donuts at home
The garlic aroma emanating from the miniature buns simply drives you crazy. It beckons, excites the appetite and makes you want to quickly bite off a piece of this incredibly airy and delicate baked goods. We offer the most good options preparing dumplings with garlic, the average calorie content of which is 233 kcal per 100 g.
Very tasty, fluffy pampushki with garlic for borscht in the oven - step by step photo recipe
Pampushki are small Ukrainian buns made from yeast dough that go perfectly with borscht. As soon as young garlic appears in the garden, it would be a sin not to bake such a delicious dish! Such delicious buns will not leave anyone indifferent. The baked goods are airy and weightless.
Your mark:
Cooking time: 1 hour 30 minutes
Quantity: 8 servings
Ingredients
- Water: 100 ml
- Yeast: 15 g
- Milk: 100-150 ml
- Salt: 1 tbsp. l.
- Sugar: 2-3 tsp.
- Oil: 1 tbsp. l. + for refueling
- Dill: sprig
- Garlic: 1-2 cloves
Cooking instructions
Add sugar to yeast. Pour in warm milk and water, stir. Wait until the ingredients melt.
Then add a small amount of flour until the consistency of the dough becomes like sour cream. Place the mixture in a warm place and wait until the yeast begins to act. This can be understood by the presence of small bubbles in the starter.
Add flour in small amounts. At this time, stir in the oil and salt. The dough should be slightly sticky and not filled with flour. The longer you knead it, the more tender and fluffy the buns will be.
Place in a warm, draft-free place and wait for the dough to triple in volume. Form the dough into balls and place in a mold, after greasing with oil. Wait until the donuts come up.
Before putting in the oven, brush the balls with egg yolk until they are browned. shiny crust which stimulates appetite. The donuts are baked for about 40 minutes in an oven preheated to maximum temperature.
Cover the finished donuts with a paper towel and sprinkle with water. Leave until cool. Grease the surface with a mixture of garlic, herbs and oil. These components can be crushed in a mortar or crushed in a blender.
A quick recipe for garlic dumplings in 20 minutes
The pastry is ideal for borscht. The donuts turn out tender, airy and surprisingly fragrant.
Fill:
- olive oil – 50 ml;
- water – 50 ml;
- dill – 30 g;
- garlic clove – 3 pcs.;
- salt.
For baking:
- water – 200 ml;
- flour - 3 mugs;
- vegetable oil – 50 ml;
- dry garlic - half a pack;
- yeast - half a pack;
- sugar – 1 tbsp. l.;
- vanillin;
- salt – 1 tsp.
Cooking method:
- Combine all baking products and knead. The mass should not be dense and elastic.
- Form donuts and place in the mold. There should be at least one centimeter of space between the pieces. Leave in a warm place for 5 minutes.
- Place in a hot oven. Bake until golden brown at 180°.
- Place the garlic cloves in a mortar and grind with sea salt.
- Combine with finely chopped dill and remaining ingredients.
- Pour the prepared mixture over the hot donuts.
Recipe without yeast - with kefir
Thanks to baking soda, you can make amazingly fragrant buns in just half an hour.
Required:
- kefir – 150 ml;
- flour - 2.5 mugs;
- vegetable oil – 60 ml;
- parsley – 30 g;
- garlic clove – 3 pcs.;
- soda – 1 tsp;
- garlic (powdered) – 1 tsp;
- salt.
What to do:
- Combine flour with garlic powder. Add soda, pre-quenched with vinegar. Add salt and mix.
- Pour kefir mixed with olive oil (30 g). Knead.
- Roll up the dumplings and place on a baking sheet. Place in the oven for 20 minutes. 180° mode.
- Grind the garlic cloves in a mortar and combine with vegetable oil. Stir in finely chopped parsley.
- Pour the mixture over the hot buns.
How to cook pampushki in a frying pan
The baked goods will delight you with a crispy crust, amazing pulp and incomparable aroma.
For the mild sauce:
- vegetable oil – 70 ml;
- dill – 50 g;
- parsley – 30 g;
- garlic clove – 3 pcs.;
- salt.
For baking:
- flour – 500 g (premium);
- milk - mug;
- vegetable oil – 50 ml;
- dry yeast – 30 g;
- sugar – 1 tbsp. l.;
- eggs – 2 pcs.;
- yolk – 2 pcs.;
- salt (sea) – 1 tsp.
Step by step steps:
- Heat the milk. The temperature should not exceed 40°. Add yeast and sugar. Mix.
- Add the yolks, then the whites, which should be at room temperature. Beat with a mixer.
- Add flour. Add some salt, pour in olive oil and knead. Cover with a cloth and leave for an hour.
- Chop the greens. Grate the garlic cloves. Mix ingredients for sauce. Leave for half an hour.
- Heat in a saucepan vegetable fat intended for frying.
- Form the products and cook on low flame for 3 minutes.
- Turn over and simmer until done.
- Pour sauce over all buns.
- Check the readiness of the baked goods with a wooden torch. If it is dry, then the donuts are ready, if not, bake for a few more minutes.
- If you like a richer garlic flavor, add more cloves to the sauce.
- If the donuts start to burn on top in the oven, but are still raw inside, cover them with food foil.
- Dumplings can be stored for no more than two days.
- If you don't eat all the baked goods right away, place them in a bag and store them in the freezer. Before serving, keep the products until completely thawed in the refrigerator on the top shelf.
- Fresh garlic in the recipe can be replaced with dried garlic, which is sold in small bags.
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In my family... my mom and dad, there are little traditions that have always distinguished us from others. We are not shy about kissing each other in public and giving compliments. We consider family to be the most important and important thing that should happen in life. we value loyalty and devotion... and are ready to sacrifice and accept sacrifices with dignity...
For example, when dad returned home from a business trip, mom always prepared borscht for his arrival. Only he considered her borscht the most delicious in the world and accompanied each spoon he ate with a savory moo... and after chewing he added - . mmm how delicious!!! Dad was a very grateful man, and even more so an eater!!!
So I try to create traditions in my family...
and I cook borscht, always when I meet my husband from a business trip... on one of these visits... when there were 70 kilometers left from home, we called my husband and he asked if there would be borscht... having received an affirmative answer... he casually said... -with donuts???
Why not with donuts?
I thought and started scouring the internet... everyone asked for the dough to be risen and baked in the oven... I had to get out of it... and that’s how I got my early ripening cookies...
They prepare very quickly. Everyone at home appreciated it. the taste is completely unexpected... crispy crust on the surface and amazing pulp inside!
I submit it to your judgment!!!
We will need
for test
dry yeast - 30 g (2 tbsp.
sugar - 1 tbsp. l.
milk - 1 glass
salt - 1 tsp.
2 chicken eggs + 2 yolks
flour -3 cups
vegetable oil in the dough - 50 ml.
vegetable oil for frying... or cooking oil.
for the sauce.
greens-dill, parsley
garlic
salt
vegetable oil.
Heat the milk in the microwave for 40 seconds or on the stove. the milk should be warm. add dry yeast. and a tablespoon of sugar
mix everything with a whisk. 
Without waiting for the yeast to bubble, add the eggs and yolks... they should not be cold, it’s good if they lie on the table for 5-10 minutes. beat with a whisk 
Now it’s time for flour, add salt to it and knead the dough. At the initial stage, the whisk works, and then your hands! 
The dough will be soft and sticky to your hands, it’s time to add vegetable oil and knead the dough. 
This is the kind of bun we will get. While we are making the garlic dressing, the dough will have time to rise a little. 
Press a couple of cloves of garlic. cut some greens, finely. mix everything 
Place a container of oil on the fire. I have a deep, but small-diameter Teflon ladle. You can also use a frying pan with high sides.
heat up our oil. pour hot oil over 2 tbsp sauce. l. and salt. 
Making donuts
take a piece of dough, with a large Walnut, we flatten it like pancakes. 
This thickness is ~1 -1.5 cm. 
Fry in oil over medium heat.. don’t make it too strong, the donuts must be cooked through!
a couple of minutes on one side and 3-4 minutes on the other is quite enough... break the first batch and check if the middle is baked. 
When our pampukhs are fried, take them out with a slotted spoon and let the oil drain. you can put them on a napkin!, we pour the sauce into them and shake vigorously... you can dip them individually and serve as you fry! 
BON APPETIT!
Borscht and donuts complement each other perfectly. Both one and the other can easily exist independently. But when paired, it's the perfect combination. Fresh aromatic borscht with still warm, tender, soft and garlicky donuts... mmm.m..m. What could be tastier and more enjoyable? This is a classic. The warmest memories from childhood. This is a tasty and satisfying dish.
Baking pampushki with garlic for borscht is not difficult, and all the ingredients are simple and affordable. So let's start preparing them.
Prepare the necessary ingredients.
Pour milk at room temperature into a deep bowl, add sugar, dry yeast and 2-3 tbsp. sifted flour. Stir and leave under a napkin in a warm place for 15-20 minutes.
When the dough is ready, pour in the melted butter, two chicken eggs and salt.
Mix everything until smooth and begin adding flour in parts.
It must be sifted twice and enriched with oxygen, then the baked goods will be tender and airy. And you should add flour in small parts, stirring constantly. When the dough has absorbed all the flour, continue kneading for another 5-10 minutes. The dough should not stick to your hands, it should be flexible and tender, like softened children's plasticine. Cover it with a damp cloth and leave for 1.5-2 hours to rise.
When the dough has doubled in size, you can begin to form the donuts.
The dough must be kneaded and, for convenience in further work, divided into several parts. Roll each part in turn into a roller, and in turn divide it into small parts.
Roll each of them between two palms into a ball and place in a greased pan, leaving a small distance between the balls. Cover the mold with a napkin and leave to rise for 20 minutes in a warm place.
Then place in the oven and bake for 25-30 minutes at 180 degrees.
While the donuts are baking, prepare the sauce: squeeze the peeled garlic cloves into a deep bowl with a garlic press, add finely chopped herbs, salt and pour in vegetable oil. Mix everything.
Carefully remove the finished donuts from the mold.
Separate them and, while still warm, place them in the prepared sauce. Stir so that each donut is well coated in garlic sauce.
Serve freshly baked, tender, airy, soft pampushki with garlic to the borscht at the dinner table.
Bon appetit. Cook with love.
Because I often bake bread various recipes, this time I decided to make dumplings with garlic in water, which turned out incredibly tasty and it’s a pity that this taste cannot be conveyed in step-by-step photos.
Surely you already have a recipe for which you make garlic dumplings, but I also advise you to try this one, because it is really good, and the ingredients needed for cooking are the most common. It happens when there is no milk or kefir at home, then this recipe will definitely help you out.
Ingredients:
- Boiled water – 200 ml
- Fresh pressed yeast – 7 g
- Sugar – 2 tbsp
- Salt – 1 tsp
- Vegetable oil – 2 tbsp
- Wheat flour – 350 g
Additionally:
- Garlic – 4 cloves
- Vegetable oil – 1 tbsp
- Salt - a pinch
Quantity: 10 pieces
Baking in the oven: 25 minutes
363 Kcal per 100 g
How to cook pampushki
In order to make dough for donuts, first pour warm water into a deep bowl and add yeast to it. The optimal water temperature is approximately 35-40 degrees, but not higher. Pressed yeast can be replaced with dry yeast, of which 5 grams will be enough, but I prefer to work with fresh.
The last ingredient is flour, but not all at once, but in several approaches to make it easier to knead the dough. Sifting flour increases the fluffiness of the finished product.
The entire kneading process lasts about 5 minutes. There is no need to knead the dough for a very long time or add more flour than indicated. If it no longer sticks to your hands and turns out soft and elastic, then this is enough.
After that I cover it cling film or a kitchen towel and leave for an hour and a half in a warm place to rise. During this time it should increase two to three times. If it's sunny outside, you can put the dough in the window, this will speed up the process.
Making donuts is very easy, I just pinch off a piece of dough and form a ball out of it with my hands. If it sticks to your hands, I sprinkle them with a little flour. I put a sheet of parchment on a baking sheet, and place the buns on top at a distance from each other, as they will still increase. Then I grease each donut with milk on top, you can also do this with a little beaten egg.
I turn the oven on at 190 degrees, when it gets hot, I bake the buns for 25 minutes, until golden brown crust. I check the readiness inside with a toothpick, which should remain dry after piercing the product.
Now I'll prepare a garlic dressing for them. Pour vegetable oil into a small bowl, squeeze in the garlic and add salt, then mix. If desired, you can add chopped herbs.
I spread the finished warm buns with this dressing and it’s done. Now you can pour yourself a bowl of hot borscht and enjoy this combination.
These are the delicious garlic dumplings I got, and this one step by step recipe with a photo will help you repeat the whole process.
Despite the fact that they are cooked in water, they turn out very tasty and soft. Make them, I'm sure you'll definitely like them. Bon appetit!
Lush and fragrant garlic dumplings are an excellent snack or addition to rich borscht. Even a novice housewife can prepare delicious buns.
Secrets of making donuts
Firstly, take the highest grade flour. It contains little fiber, due to which the crumb of the buns is fluffy.
For donuts, it is advisable to choose flour marked “Extra”
Useful whole wheat flour absolutely not suitable for baking donuts.
Secondly, be sure to sift the flour. This technique is necessary to saturate the wheat grains with oxygen.
Sifting flour will create fertile ground for the formation of a lush, elastic crumb.
Third, check the expiration date of the yeast. If it has expired, the dough will not be able to rise properly and will acquire an unpleasant odor.
Compliance with storage conditions and expiration dates for compressed yeast is especially important.
Recipe for dumplings with garlic
The presented recipe uses yeast dough, cooked sponge method. Baking from it turns out very airy and does not go stale longer.
Ingredients:
- 100 ml milk;
- 1 tbsp. l. Sahara;
- 20 g dry yeast;
- 100 g of flour for the dough and another 250 g for the dough;
- 2 eggs;
- 4 tbsp. l. vegetable oil for dough and another 3 tbsp. l. for the sauce;
- 1/2 tsp. salt for the dough and another 1/4 tsp. for the sauce;
- 5 cloves of garlic;
- 20 g dill;
- 4 tbsp. l. water.
- Dissolve yeast and sugar in milk (32–35°). Let the mixture sit for 15–20 minutes.
Make sure that the temperature of the milk does not exceed that recommended in the recipe.
- Then mix with flour (100 g) and knead the dough.
A pastry whisk is useful for mixing the dough.
- The dough should stand for 1 hour.
The finished dough will become fluffy and spongy
- In a separate bowl, whisk the eggs with salt and oil.
You can beat the eggs with butter using a regular fork.
- Sift the flour into another container.
To sift flour, take a large container, since the entire volume of dough according to the recipe will be kneaded in it
- Add all the dough ingredients into the flour. Mix thoroughly, turning the mixture into a ball. Cover with a clean towel and leave to rise for 1.5–2 hours.
Yeast dough needs rest during the rise
- Then knead on a table dusted with flour.
Knead the dough with soft and confident movements, the purpose of this manipulation is to release the air from it
- After this, roll the dough into a ball and let it rise again for 30-40 minutes.
Thorough kneading allows the dough to rise a second time, which gives the baked goods an airy feel.
- Form into small buns (3-4 cm).
The formed donuts should remain warm for another 20–30 minutes.
- After proofing, place on a baking sheet lined with parchment and brush with yolk. Bake for 25–30 minutes.
It is very convenient to grease the donuts with yolk using a silicone brush
- Peel the garlic.
Choose garlic without dark spots and dryness; the aroma of the sauce depends on its freshness
- Pass it through the press.
It is best to use a press to chop garlic, then the garlic pulp will have the desired consistency
- Chop the dill.
Dill for the sauce should be aromatic and fresh
- Mix garlic, dill, oil, salt and water.
