The name of this portioned bread "Pampushki with garlic for borscht" speaks of its purpose for itself. But such buns will undoubtedly go with any first dish, and instead of the usual bread - and with the second.
The most amazing thing is that they are also suitable for breakfast with tea or coffee. After all, unsweetened pates are very often used and such bread will perfectly complement them.
Few can resist a thin fragrant crust and the most delicate, airy crumb!
Ingredients:
For the test:
Milk - 250 ml
Butter - 60 g
Sugar - 1 tbsp. l.
Salt - 0.5 tsp l.
Chicken eggs - 1 pc.
Wheat flour - 600 g
Dry yeast - 2 tsp l.
To fill:
Garlic (feather) - 6 pcs.
Olive oil - 2 tbsp. l.
Salt - 1 tsp l.
Additionally:
Chicken eggs - 1 pc.
Preparation:
Step 1: To bake air donuts under a fragrant filling, the first step is to prepare a simple grocery set.
Step 2: Grind the chicken egg with a whisk or fork with granulated sugar and salt.
Step 3: Pour warm milk into the egg mass and stir gently.
Step 4: Dissolve dry yeast in a milk and egg shake.
Step 5: Pre-sift wheat flour to enrich it with oxygen. First, mix half of its volume into the liquid part, then introduce the rest. You will get a sticky dough.
Step 6: Now in three sets of 20 g add butter at room temperature and pasty consistency. The dough may be tight at first, but at the end of the kneading it will become very soft, fluffy and elastic.
Step 7: Close the bowl with the dough tightly with cling film and give it time (1–2 hours) to "grow" in a warm place. The volume will increase 1.5-2 times.
Step 8: While the dough is "growing", prepare the garlic dressing so that it is well infused by the time of use. Chop the garlic feathers. You can use modern devices such as a grinder, or skip twice through a meat grinder, or you can use the Spartan method. If you choose the second method, then cut the wide feathers lengthwise into narrow strips (about 2 mm) and finely chop them with a knife.
Step 9: Grind the chopped garlic feathers with a pestle or pestle and salt. It may seem that there is a bit too much salt in the filling, but in general it "plays" harmoniously for the bun itself and in addition to the dishes.
Step 10: Add olive oil to the grated greens, mix thoroughly.
Step 11: Slightly knead the dough, divide into equal parts (9-12 pieces). Make each in the palm of your hand a cake (without much effort), collect in a knot, wrapping it inward so that the outer side takes on the appearance of a stretched ball. Roll the resulting ball between your palms, without squeezing too much. Put the finished donuts in a baking dish or baking sheet, thinly oiled or lined with baking paper.
Step 12: Leave in a warm place for 30 minutes, covered with foil, but at the same time it should not interfere with their proofing. Lubricate the carefully spaced dumplings with a beaten egg.
Step 13: Bake in a preheated oven at 190 degrees for 20–40 minutes, depending on the size of the buns and the characteristics of the technique.
Step 14: As soon as baked, immediately coat with garlic sauce while still hot. Cover with a towel and let it soak in the garlic aromas for a while.
Step 15: Pampushki with garlic for borscht are ready.
Garlic donuts can be served instead of bread for main dishes, used for making sandwiches and taken with you to a picnic.
Bon Appetit!
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