Tasty, but all you need is a glass of milk and...
Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for Khakharyashki with garlic. I got this name from my grandmother. It turns out soft, tender, airy and very very tasty. And the aroma beckons so much that it is simply impossible to resist. It is worth trying just one and you will not stop, I guarantee. By the way, they don't get stale even the next day.
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Recipe:
Milk -200 ml.
Flour -320-350g.
Salt -1 / 2 tsp.
Sugar -1 tsp
Dry yeast -7 gr.
Vegetable oil -2 tbsp
For refueling:
Garlic -4-5 teeth.
Salt -1 / 34 tsp
Vegetable oil -2-3 tbsp
COOKING METHOD
And so we start pouring 200 ml of milk into a bowl, break 1 egg, add half a tsp. salt, 1 tsp. sugar, 1 pack of dry yeast weighing 7 grams.
If you are not sure about your yeast, stir and leave for 10-15 minutes to make sure the yeast is working. Foam should form. Pour in 2 tbsp. mix vegetable oil and add flour 350 grams. Mix with a spoon.
The dough is sticky, but it shouldn't spread too much over the cup. We put away for the rise for 40-60 minutes in a warm place. Now we put the dough on the table, roll in flour and knead. We divide into parts, about the size of a walnut, each part weighing 15 grams.
Making buns. As needed, hands profit with flour, and we make cones. You can grease your hands with vegetable oil, as it is more convenient for you. We cover so as not to wind up and let stand for 15 minutes. During this time, we will prepare the garlic dressing.
Peel 4-5 garlic cloves. Pour 2-3 tbsp into a bowl. vegetable oil. Pass the garlic through a garlic press. Salt and stir.
It is better to take a bucket with a thick-walled bottom, pour in vegetable oil, so that our future haharyashki float in it. We warm up well and put the blanks. Fry over medium heat on both sides until golden brown.
So we fry all the blanks. Now pour garlic, cover and shake to distribute the garlic sauce. Let it brew a little, if of course you have enough patience. And let's start tasting. Tasty just like that or you can serve it with borscht in the place of donuts.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: