They are very good! So plump, soft and fragrant! And how they go with borscht - a song!
Ingredients:
0.5 kg flour
20 gr. pressed yeast
0.5 tsp l. salt
1 hour l. Sahara
50 ml vegetable oil
300 ml warm water
4 cloves of garlic
1 bunch of greens (dill + parsley)
a piece of butter
How to cook:
1. Sift 1 cup flour, mix it with sugar. Separately crush the yeast into warm water, stir and combine with flour.
Cover the dough with a lid and leave on the table for 30-40 minutes.
2. Pour vegetable oil into the mixture and add salt. Gradually add the remaining sifted flour to the mass. Knead the dough with warm dry hands. It is imperative to make a mixture within 10-15 minutes.
The finished product will turn out soft and pliable.
3. Roll the dough into a ball, dust it a little with flour, put in a bowl and cover with a clean kitchen towel. Leave to come up in a warm place. For about 1 hour. Maybe a little more.
4. When the dough has doubled in size, transfer it to the work surface and sit a little or knead it with your hands.
5. Grease a baking dish or deep narrow baking tray with butter. You can sprinkle with flour, breadcrumbs or semolina.
6. Divide the dough into 2 parts and roll out a rectangle from each, roll it into a roll and then cut off a small piece from it.
7. Wash greens and chop very finely, almost in mashed potatoes. Pass the garlic through a press or grate on a fine grater. Mix herbs. garlic and a little vegetable or ghee.
8. Dip each piece of dough in a mixture of chopped herbs, garlic and vegetable oil, and place in a prepared mold.
9. Cover the mold with the blanks with cling film and put it closer to the included stove (oven) for proofing, for about 60-90 minutes.
10. Bake the donuts at 200 degrees for about 20-30 minutes, until a delicious golden crust on the surface.
Don't forget to remove the tape!
Allow the donuts to cool slightly right in the mold, then shake out on a towel and serve immediately.
Enjoy your meal!
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Thanks for reading to the end!