Fried pampushki with garlic for borscht. Original recipes for donuts. Garlic dumplings in a frying pan

Pampushka is a tiny bun, ideally the size of Walnut, well, just for one bite, as they say. And of course, these tiny buns are served with the famous Ukrainian borscht. Dumplings are baked with the addition of garlic; the smell of garlic stimulates the consumer’s appetite. Nowadays there are many recipes for these small yeast buns, they are even baked with fish and coconut. Although it’s hard to call such buns donuts. And therefore we give preference traditional recipe donuts, with dill and garlic, greased with butter. Dough for pampushki can be perfectly prepared by such a wonderful assistant as a bread machine, depending on the model yeast dough It takes about an hour and a half to prepare. And the donuts are baked in the oven for 10-15 minutes. Thus, taking into account the rise of the dough, the formation of the donuts and their baking, less than two hours will be spent on all the work with them. This is exactly the time during which you can prepare delicious borscht.

Ingredients:

1 glass of warm water
1 tsp salt
1 tsp Sahara
2 tbsp. vegetable oil
300 g flour
2 tsp dry yeast

filling for donuts

50 g butter
2-3 cloves of garlic
half a bunch of fresh dill
salt to taste

Preparation:

Depending on your bread machine model, add either the liquid ingredients first and then the dry ingredients, or vice versa. Pour a glass of warm water into the bread machine bucket, add sugar and salt, add vegetable oil, add wheat flour and dry yeast on top. Turn on the “dough” mode.

If you intend to make the dough the old fashioned way, then after activating the yeast, add the remaining ingredients, knead the dough with your hands and put it in the microwave, turning on the lowest setting for 5 minutes. Don't open the door. After an hour and a half, the dough will rise perfectly.

For garlic filling, softened butter need to be mixed with fresh chopped dill. Add chopped garlic. Sprinkle a little salt and stir everything thoroughly.

Divide the risen dough into 9 or more parts, depending on how big the donuts you want to bake. Taste does not affect the size.

Form each part of the dough into a bun and place all the buns on a baking sheet. To avoid greasing the baking sheet, line it with parchment paper.

Brush the stacked buns with beaten yolk using a silicone brush on all sides.

Place the baking sheet in an oven preheated to 180 degrees for 10-15 minutes. During the baking process they will increase in size and, thanks to the egg yolk, will begin to brown, acquiring a beautiful shade.

Hot baked donuts should be greased with garlic mixture, which was prepared in advance. On hot donuts, the butter will dissolve, but the dill and garlic will remain.

Dumplings are served with borscht. Hot borscht and hot aromatic pampushki go well together; if anyone has tried borscht with pampushki once, then next time they will serve the dish exactly this way.

Bon appetit!!!

Pampushki represent business card Ukrainian cuisine. These small, delicious buns are usually made with yeast dough. They presumably got their name from the French “pompom,” meaning ball. It should be noted that such buns appeared in Ukrainian cuisine relatively recently: in southern and south-eastern Ukraine they have been prepared since the second half of the nineteenth century. The dough for making donuts is kneaded directly with yeast with the addition of butter, eggs and milk. Be sure to let the donuts rest (preferably twice), then divide the dough into small individual pieces the size of a walnut. Dumplings are also baked in the oven or fried in oil (lard or a mixture of oil and lard). In modern cooking, there are recipes for donuts along with the filling. Suitable for filling fruit jams, and jam, for example, apricot. Pampushka is a Ukrainian small round bun made from yeast dough. Pampushki are usually served with borscht, and in most cases with garlic. Dumplings are made from butter dough yeast dough (with eggs, milk and butter), kneading it slowly, and also allowing it to rise twice. Having cut the prepared dough into small “buns” the size of a walnut, they are dipped in oil, then allowed to rise a little again, after which they are steamed in special molds for about twenty to thirty minutes, and then baked in the oven until lightly colored. Serve hot with borscht.

We bring to your attention a recipe for making classic donuts.

Ingredients for the recipe:

Flour - five hundred grams; Yeast - twenty-five grams; Water - one glass; Vegetable oil - one tablespoon; Sugar - one tablespoon; Salt - one-half teaspoon; Egg - one piece; FOR THE SAUCE: Garlic - one second head; Water - two to three tablespoons; vegetable oil - three to five tablespoons; salt - to taste

A method for making delicious homemade donuts. Yeast must be thoroughly diluted in warm water. Mix together with flour, sugar, salt and butter. Leave everything in a warm place (twenty-five to thirty degrees) for an hour and a half or a little more until it rises. Next, you need to carefully settle and let the dough rise again. Repeat this procedure two more times. The baking sheet must be thoroughly greased with vegetable oil and then small balls of the resulting dough should be placed on it. Cover the top with a towel and leave for about thirty minutes. Next, brush everything with beaten egg and place in an oven well preheated to two hundred and fifty to two hundred and seventy degrees. The donuts should be baked for twenty-five to thirty minutes. Place the finished buns on a plate and then grease them well. garlic sauce. To prepare the sauce for the donuts, you need to crush the garlic, then mix it with water, salt and vegetable oil. Serve as a complement to borscht.

Dumplings. Recipe for making fragrant donuts at home.

First recipe.

Water (warm) - two hundred milliliters; Milk - one hundred milliliters; Chicken egg - three pieces; Salt - one teaspoon; Sugar - one teaspoon; Yeast (fresh) - thirty-five grams; Flour - eight hundred grams; Garlic (for the sauce) - two cloves; Sunflower oil (one hundred milliliters for the sauce and another one hundred milliliters for dipping the donuts) - two hundred milliliters Parsley (for the sauce, at your request)

Milk must be mixed with water, then dilute yeast in it, add one teaspoon of sugar and one teaspoon of flour. The idea should be allowed to rise. Sift about five hundred grams of flour into a bowl, then add eggs, salt and pour in the prepared dough. Gradually add the rest of the flour. The dough should be kneaded elastic, cover with a towel on top and place in a warm place until it doubles in size. Then you need to prepare the dough balls and place them in a mold well greased with butter. From the remaining amount of dough, you need to lay out a layer five to seven millimeters thick and cut it into separate squares. Each slice must be dipped in vegetable oil and placed in a pan (which must be placed in the oven) with a lid, or covered with foil, initially in one row, and then the second, third (one slice on top of the other, they do not stick) and place everything in hot oven. Two types of donuts must be placed in an oven preheated to one hundred and eighty degrees for twenty-five minutes. The second pampushki must be opened after twenty minutes in order for them to fry well. You can shake them a couple of times so that they cook evenly (make sure they are well browned at the bottom). To prepare the sauce for pampushki, you need to mix butter, parsley, and garlic. The first type of donuts must be removed from the oven, covered with a towel on top and then coated with sauce while still warm. The second type of donuts also needs to be removed from the oven and poured with the remaining sauce on top. They end up crispy on the outside and very soft on the inside.

Second recipe.

vanilla sugar

lemon juice

First you need to melt the butter (but not fry), remove the foam and cool, but in such a way that it remains liquid. Place the yolks, granulated sugar, butter in a saucepan, mix very well, and then heat the egg-butter mass in a water bath, stirring constantly until it evaporates. Place aside, cool slightly, add to the sifted flour, add fermented yeast, vanilla sugar, rum, grated lemon zest, salt and enough warm milk to make enough soft dough. Use a large wooden spoon to thoroughly knead the dough and place it in a warm place to rise. It is recommended to place the risen dough on a board sprinkled with flour, and then divide it in half. You need to press half of the dough with your hand to one and a half centimeters in thickness, cut out circles, place them on a baking sheet, while leaving an interval of at least three centimeters. Cover the top with a napkin and let rise. Dumplings are fried directly in vegetable oil or lard. There should be such an amount of fat that the donuts float in it. After dipping the donuts into the fat, you need to cover the dish with a lid. After two or three minutes, if the donuts are browned on the bottom, you need to turn them over and then finish frying them in an open container. Fried pampushki should be placed on pastry paper in order to remove excess fat, and while still hot, sprinkle them with vanilla sugar on both sides. Such donuts should be served with borscht.

Dumplings with garlic. Recipe for making Ukrainian donuts with garlic.

First recipe

To prepare donuts you will need:

Dry yeast - one teaspoon; Milk - one glass (two hundred and fifty milliliters); Flour - two to two and a half glasses; Vegetable oil - two tablespoons; Sugar – one to two teaspoons; Salt – one teaspoon; For garlic sauce for pampushki you will need: Garlic – six cloves; Salt – one teaspoon; Vegetable oil – one tablespoon; Water – one tablespoon

First, you need to add a small amount of warm water to the yeast, a pinch of granulated sugar, stir gently so that the yeast goes from dry to liquid, and leave for five to ten minutes.

During this time, the yeast should “come to life” and also begin to foam. If this does not happen, then this means that the yeast, unfortunately, has lost its qualities. Next, pour the yeast into a bowl, add one glass of warm milk, granulated sugar, salt, vegetable oil, mix thoroughly. Gradually, adding flour, you need to knead a soft dough. Knead the dough on a work board for five to seven minutes. During the kneading process, you must try to use flour as little as possible so as not to clog the dough or make it too hard. It is necessary to use flour only to ensure that the dough does not stick to your hands and the board during kneading. For this purpose, it is recommended to dust the board with flour and knead the dough until it stops sticking. The well-kneaded dough must be greased with vegetable oil so that it does not dry out and also does not stick to the bag, place it in a plastic bag and leave it warm for an hour to an hour and a half. The dough should double in size. The risen dough must be kneaded and then cut into small buns. If during cutting the dough still sticks to your hands, then you need to lubricate your hands with vegetable oil. Place the buns on a baking sheet, cover the top with a towel and leave to rise for fifteen to twenty minutes. Very carefully, you need to grease the risen dough with an egg, which has been beaten with a teaspoon of water (you can also grease it with yolk - then the buns will turn out more rosy) and place in a preheated oven to one hundred and eighty degrees. Bake until golden brown, for twenty minutes. While the buns are baking, you need to prepare the garlic sauce. To prepare it, you should grind the garlic cloves together with salt or pass the garlic through a press, and then add a spoonful of salt. Then add a tablespoon of vegetable oil and stir until the oil and garlic acquire the consistency of a sauce. You need to add a tablespoon of water and stir until smooth. Ready-baked hot buns should be dipped in garlic sauce and placed in a pan. The remaining sauce should be poured on top. Then close the pan with a lid and place for at least twenty minutes, and maybe even an hour, so that they steam well and also become softer.

Second recipe.

Wheat flour of the highest grade - six hundred to seven hundred grams; Medium-sized eggs - three pieces; Fresh yeast - thirty-five grams; Refined vegetable oil - ten tablespoons; Granulated sugar - one teaspoon; Salt - two teaspoons; Milk - one hundred milliliters; Fresh parsley - one bunch; Ground black pepper - one-quarter teaspoon; Garlic - several heads

First you need to prepare the dough. To prepare it, you need to mix two hundred milliliters of warm water, one hundred milliliters of milk, yeast, granulated sugar and one tablespoon of flour in a deep bowl. Leave in a warm place for about thirty minutes (the dough should rise somewhat like a cap). The eggs must be mixed using a fork. In a kneading dish you need to combine the dough, eggs, salt, and three-quarters of the total amount of flour. You need to start kneading the dough gradually, adding the rest of the flour. As a result of kneading, the dough should not be very tight, but at the same time, the dough should not stick to your hands. You need to knead the dough with your hands for at least fifteen to twenty minutes. Ready dough It should be placed in a warm place until it doubles in size. Approximately one hour. The dough should be made into balls of the same size, which should be placed in a buttered baking dish. Leave the formed donuts in a warm place for about thirty minutes to proof. You need to bake the fragrant garlic dumplings in the oven at two hundred degrees until golden brown. About twenty minutes. While the donuts are baking, you can prepare the garlic filling. To do this, you need to mix vegetable oil, pressed garlic through a press, chopped herbs, and black pepper in a bowl. Mix everything until a homogeneous consistency is formed. Garlic filling should be evenly distributed on top of the warm donuts.

How to prepare pampushki with garlic for borscht

Pampushki is a type of tasty and aromatic Ukrainian pastry. These little ones buns They are made from yeast dough and are often brushed with a mixture of butter, dill and garlic. They look very appetizing and taste excellent. They go great with any first course. They are especially good with the famous Ukrainian borscht.

Borscht with pampushki is a tandem formed over centuries. It is these 2 dishes that are at the head of the table in many Ukrainian families and are treated to visitors in Ukrainian restaurants.

Dumplings with garlic will not leave indifferent lovers of red borscht, garlic and homemade bread. All these flavors go very well together. Although the aroma of bread that reigns in the kitchen beckons you to eat these pastries without borscht.

They are very easy to prepare and, in principle, to eat: knead, bake and eat. Despite the fact that the dough is yeast, it is very simple to make and always turns out very tender and airy.

And if you have never eaten real Ukrainian pampushki with garlic, be sure to try it by preparing it according to this recipe with photos. I promise you will love this recipe! I also suggest preparing real Ukrainian borscht using this recipe.

Output: 9 pcs. medium size

Ingredients for the dough:

Wheat flour – 450-480 g
Water – 250 ml
Dry yeast – 5 g
Vegetable oil - 2 tablespoons
Salt – 1 teaspoon
Sugar – 1 tablespoon

Ingredients for greasing donuts:

Garlic – 3-5 cloves
Salt - a pinch
Vegetable oil – 2 tablespoons
Dill greens - to taste

Baking dish with a diameter of 22 cm

How to cook pampushki with garlic

1. Combine all dry ingredients in a bowl: wheat flour, sugar, salt and dry yeast. Stir the contents.

Advice. Before using, sift the wheat flour to enrich it with oxygen. As a result, the baked goods will be airier.

2. Make a funnel in the center of the dry mixture and pour in warm water.

The water temperature should not exceed 400 C, so as not to “kill” the yeast.

3. Add a spoonful of vegetable oil and mix the contents.

Advice. For baking, you can use any odorless vegetable oil, sunflower or olive. There is not much difference, just the taste is slightly different.

4. Pour another portion of vegetable oil onto the work surface. Continue kneading here.

It is advisable to knead the dough for 10-15 minutes. The quality of baking will depend on this. The dough for donuts should be moderately soft, elastic and not stick to your hands.

5. Gather the dough into a ball and place in a bowl, after greasing it with a small amount of vegetable oil. Cover the bowl with a towel and put it in a warm place, away from drafts.

Let the dough “rise” for 40-60 minutes. During this time it will double in volume.

6. Roll the dough back into a ball and roll it into a rope. Cut into 9 segments, which then roll into balls - donuts.

7. Grease the baking dish with vegetable oil. Place the resulting donuts in a mold and cover with a towel or cling film so that a dry crust does not form on their surface.

Leave in a warm place for 5-10 minutes while the oven preheats.

8. Bake in a preheated oven at 180 C until golden brown crust, approximately 30-35 minutes (depending on the oven).

9. While the items are baking, prepare the garlic mixture to coat them. To do this, peel the garlic and pass it through a press or grind it in a mortar.

Add a little salt, vegetable oil and chopped dill. Mix everything thoroughly.

10. When the donuts are baked, remove them from the pan and brush them with the garlic mixture while hot. The oil will make the crust softer.

11. Serve the baked goods with garlic warm and serve them with red borscht. Although they are very good without companions.

Dumplings with garlic for borscht are ready. Bon appetit!

Pampushki are considered a dish of classic Ukrainian cuisine. More than two centuries ago, in all restaurants in Odessa, fragrant, airy small buns were served with borscht. Today, garlic dumplings are prepared not only in restaurants and cafes, but also at home in the oven or in a frying pan.

Traditionally, pampushki are prepared with garlic, from yeast dough and served with garlic sauce for first courses. There are several recipes for making fluffy donuts. You can use different flours in the dough - wheat, buckwheat, oatmeal or rye.

Any housewife can handle making donuts - the process of kneading the dough and forming the dough is simple. Delicious donuts require a minimum of ingredients.

This is a quick and easy way to prepare pampushki in 20 minutes. The dough is yeast, but without eggs, it is easy to work with and the end result is always delicious, airy donuts. Buns can be served with first courses, given to a child at school as a snack, or taken with you on nature trips and picnics.

Preparing the dish takes 20 minutes.

Ingredients:

flour - 3 cups;
vegetable oil – 5 tbsp. l;
warm water – 1 glass;
dry yeast – 10 g;
sugar – 1 tbsp. l.;
dill;
cold water – 50 ml;
salt.

Preparation:

Sift the flour and mix with sugar, 3 tablespoons of vegetable oil, a pinch of salt and warm water. Knead the dough and knead it until it begins to pull away from your hands.
Form into small balls.
Heat the oven to 180-190 degrees.
Grease a baking sheet with vegetable oil.
Place the pieces on a baking sheet at a distance of 1-2 cm. Leave the baking sheet in a warm place for 5-7 minutes.
Grind the garlic and salt in a mortar. Add cold water and chopped dill. Mix thoroughly.
Place the baking sheet in the oven for 15 minutes.
Pour garlic dressing over hot donuts.

Dumplings made with kefir

Delicious donuts can be prepared without yeast. Fans will like the recipe for donuts made with kefir. quick baking. Buns can be served with soups, eaten instead of bread, or taken with you on a walk with your children or to the country house.

Ingredients:

flour;
kefir – 0.5 l;
soda – 2 tsp;
salt – 1 tsp;
sugar – 1 tsp;
vegetable oil;
garlic;
parsley.

Preparation:

Pour soda into kefir. Wait until the baking soda sizzles and bubbles appear on the surface.
Add sugar and salt to kefir and mix.
Gently fold in the flour. Knead the dough until it becomes dense and smooth.
Divide the dough into parts and roll each into a 1 cm thick plate.
Use a glass to squeeze out circles. You can cut the dough into squares if desired.
Crush the garlic with a press, chop the parsley and mix with vegetable oil.
Heat a frying pan and fry the donuts on a dry surface, covered on both sides.
Grease hot donuts with garlic sauce.

Dumplings without eggs with milk

This is another recipe for donuts without yeast and eggs. The dough is kneaded with milk. The baked goods are prepared in the oven. The buns turn out tender, airy and very tasty. You can serve it with tea with jam, with first courses with garlic sauce, take it with you to work and give it to your children to school.

Preparation takes 35 minutes.

Ingredients:

milk – 150 ml;
flour – 2 cups;
soda – 1 tsp;
vinegar;
salt – 1 pinch;
vegetable oil – 80 ml;
garlic;
dry herbs to taste.

Preparation:

Heat the oven to 190-200 degrees.
Quench soda with vinegar.
Mix flour, soda, salt and herbs.
Pour milk and vegetable oil into the dry mixture. Add the pressed garlic.
Knead the dough and quickly roll it into a layer.
Using a cup or mold, press the dough into patties.
Transfer the preparations to a dry frying pan.
Bake the donuts in the oven for 20 minutes.

Garlic dumplings in a frying pan

An unusual recipe for donuts, which are not baked in the oven, but fried in a frying pan in oil. This method will appeal to lovers of chebureks. Airy, crispy crust pampushki are perfect not only as an alternative to bread, but also as independent dish for tea, fruit drink or cocoa.

For cooking fried donuts it will take 2.5 hours.

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.

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