Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Many people ate traditional Russian-Ukrainian products, but only a few know how to make them. Check out the different ways that describe in detail how to properly prepare and bake the dough, what you need and can put in the dressing so that the garlic buns for borscht become even more fragrant.

How to cook donuts with garlic

Buns, ideal for serving with first courses, are easy to prepare, but the process takes time. To bake products, you first need to make the dough correctly, and then you can already form the balls themselves and send them to the oven. Garlic donuts, which after baking need to be allowed to literally cool slightly, are poured over with a sauce made from garlic and butter.

Dough for donuts with garlic

Beautiful soft donuts for borscht will turn out if you prepare a good base. So, the dough for donuts is kneaded from the ingredients: yeast, milk, eggs, butter. Salt and sugar are also the main components. Be sure to give the workpiece time to proof, and if you did everything right, then the mass will become three times larger. Products can be baked or fried, both with the addition of fat to the pan, and on a dry surface.

Garlic buns for borscht - recipe with photo

For those who have a bread machine, making the dough will not be too difficult, but in the absence of this technique, prepare the base by hand and you can start baking or frying. The recipe for donuts with garlic, which describes all the steps in detail, will become your assistant. Choose one of the ones you like and feed your household not with ordinary bread, but with beautiful buns made with your own hands.

Pampushki to borscht in 20 minutes

• Cooking time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 296 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.

Garlic small buns are a great alternative to bread, and they go just fine with borscht. A step-by-step recipe will help you understand how to cook elastic in just 20 minutes. yeast dough without eggs, and roll soft products out of it. Dumplings for borscht with garlic will be even more fragrant if you add fresh dill greens to the ingredients for the sauce.

Ingredients:

• butter (in the dough) - 3 tbsp. l.;
• yeast - 1 package;
• sugar - 1 tbsp. l.;
• warm water - 1 tbsp.;
• salt - 1 pinch;
• flour - 3 tbsp.;
• garlic - 3 cloves;
• salt (for dressing) - 1 tsp;
• dill - 0.5 bunch;
• cold water (for dressing) - 50 ml;

Cooking method:

1. Pass the flour through the holes in the sieve, mix it with water, pour in the butter, pour in the yeast, salt, sugar. Knead an elastic base that lags behind the fingers.
2. Immediately turn on the oven so that the temperature inside rises to 180 degrees.
3. Shape into balls with your hands, put them in the mold, lubricating it. You can stack tightly, you can at a distance - as you want.
4. Keep the blanks warm while you make the sauce. To make it, you need to grind garlic cloves in a blender or mortar, salt and mix them with an oil-water mixture, optionally with finely chopped greens.
5. Place the mold in the oven for 15 minutes.
6. Drizzle finished buns with dressing.

Pampushki on kefir

• Cooking time: 2 hours 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 303 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If you want to learn and understand how to make your own salty pastries that can be served with completely different first courses, then do not miss this recipe. The ideal choice is fragrant Ukrainian donuts on kefir with garlic. It is worth noting that buns on a fermented milk product are especially tasty, so many people eat them just like that, without borscht or soup.

Ingredients:

• sugar - 2 tbsp. l.;
• garlic - 2 cloves;
• oil (drain) - 20 g;
• kefir - 240 ml;
• flour - 500 g;
• greens - to taste;
• egg - 2 pcs.;
• salt - 1 tsp;
• yeast - 25 g;
• oil (veg.) - 3 tbsp. l.

Cooking method:

1. Warm up a little kefir, add yeast. Melt butter separately.
2. Shake the eggs with a mixer together with sugar, pour the mixture into kefir, salt, pour the melted butter there.
3. Pour flour into the kefir-egg mass, sifting, knead the base for rolls. It should soften and not stick.
4. Anoint the bottom and sides of the bowl with oil, put the dough mass, put in heat. In 1.5 hours it will become 3 times more.
5. Shape round donuts: pinch off a piece from the main mass, first make a cake, then pull the dough and pinch in a circle, forming a bag.
6. Put the blanks on the form, let stand. Brush with egg yolk, bake for 20 minutes.
7. Make dressing: mix chopped greens with garlic, salt everything, pour oil.
8. Lubricate the products with the resulting garlic mixture.

Pampushki with garlic - a recipe in the oven

• Cooking time: 1 hour 45 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 298 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If you are planning to bake these garlic-scented products, then know that the only drawback of the yeast dough used for them is that it will have to rise several times, which means that you need to have time. Pampushki with garlic in the oven are soft and tender, so do not be lazy and still cook them.

Ingredients:

• salt - 0.5 tsp;
• dry yeast - 2 tbsp. l.;
• sugar - 0.5 tsp;
• warm water - 100 ml;
• oil for dough and sauce - 10 ml each;
• yolk - 1 pc.;
• wheat flour - 1-1.2 tbsp.;
• garlic - 3 cloves;
• greens - to taste.

Cooking method:

1. Pour sugar and salt into the heated water poured into a bowl, send the yeast there, periodically knead the mixture with your hands or stir with a teaspoon for 5 minutes, then leave the workpiece to stand for 10 minutes.
2. Pour 3 large spoons of flour into a separate bowl, pour in the oil, pour the yeast preparation here, knead the batter from the ingredients, which is called dough.
3. Cover the dough with a towel, leave for half an hour - this will allow it to increase.
4. Add flour to the risen workpiece, make the dough of a delicate consistency. After smearing your hands with oil, pinch off small pieces from the main mass, then roll buns out of them and spread them at a distance into a mold.
5. Let the raw products stand still for half an hour in warmth, covering them.
6. Gently grease the enlarged donuts with whipped yolk, then immediately put the form into the oven, which is turned on 180 degrees in advance.
7. Prepare the sauce: chop the garlic cloves finely, chop the herbs, mix everything with the oil.
8. After 25 minutes, take out the golden products, let them stand, then coat with garlic-butter sauce.

Pampushki in a pan

• Cooking time: 1 hour 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 356 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

The buns prepared according to the presented recipe are suitable not only for serving along with various first courses, but also serve as an appetizer for beer. Pampushki with garlic in a pan have a wonderful aroma thanks to garlic salamur, and the products themselves rise due to kefir dough, which is used to knead them. If desired, the base can be kneaded on ryazhenka.

Ingredients:

• soda - 2 tsp;
• granulated sugar - 1 tsp;
• kefir - 0.5 l;
• flour - about 3 tbsp.;
• salt (for dough and sauce) - 1 tsp. and 1 pinch;
• oil - 1 tbsp.;
• garlic - 6 cloves.

Cooking method:

1. Pour fresh kefir into a bowl, pour soda into it. Before adding more sugar and salt, it is necessary to give the bulk ingredient time to extinguish in the fermented milk product. Pour in the ingredients when the mixture stops "hissing".
2. Sift the flour, gradually pour it into the kefir mass so that it becomes very thick.
3. Knead the dough: knead the ball until smooth, laying on a floured board.
4. Roll out the workpiece with a thickness of 1 cm, cut out donuts with a glass or cut arbitrarily.
5. Put the products on a hot dry frying pan, keeping the distance between each figure.
6. On low heat, bake buns on both sides, covering the dishes with a lid. Put the finished donuts in a saucepan, cover it so that the products do not cool down too much.
7. Make the sauce: crush the garlic, salt, send to a glass of oil. Stir the mixture, pour it over the still hot pastries, shake so that the oily liquid is evenly distributed.

Pampushki without yeast - recipe

• Cooking time: 45 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 280 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

Almost every recipe with a photo will help you understand how to make traditional garlic buns on a yeast dough, but people who do not use yeast or eggs should also try this delicious pastry. Check out a quick way to make yeast-free donuts that taste and look just like the original ones.

Ingredients:

• vegetable oil - 80 ml;
• flour - 2.5 tbsp.;
• garlic, dried herbs - to taste;
• salt - 0.75 tsp;
• milk - 160 ml;
• soda - 1 tsp

Cooking method:

1. Heat milk, pour in oil.
2. Combine dry ingredients, add soda, after extinguishing it. Form a hole on the surface of the workpiece, pour in the butter-milk mixture.
3. Knead the dough, and roll out the finished ball so that it is about 3 cm thick. Squeeze mugs out of the layer, and to make them the same size, it is better to use a glass for this.
4. Lay the circles on the surface intended for baking, and so that the dough does not start to stick to the baking sheet, grease it with oil or cover it with flame-retardant paper.
5. Bake donuts for 20 minutes, setting the technique to 180 degrees.
6. Grate the finished buns with garlic, pour with butter.

Pampushki on the water

• Cooking time: 1 hour 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 364 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

Did you know that there are as many interpretations of recipes for fragrant buns for borscht as there are recipes for borscht itself. For example, you can consider how to make garlic donuts with water if you don't like making them with milk. It is worth noting that the option does not involve baking products, but frying them, but this makes them no less tasty, only a little more high-calorie.

Ingredients:

• dry yeast - 1 tsp;
• salt - 0.33 tsp;
• water - 250 ml;
• flour - 350 g;
• garlic - 1 head;
• oil - 150 ml;
• sugar - 1 tbsp. l.

Cooking method:

1. Pour the yeast into warm water, add sugar and salt, give the yeast a little time to disperse. Pour about 330-350 grams of flour to the mass, mix. Leave the mixed components to stand - so the mass will become much larger.
2. Lubricate the kitchen board, knead the dough on it, form products. Allow the blanks to come up, which will take about 15 minutes.
3. Scroll the garlic cloves in a meat grinder, mix them with oil, 2 large tablespoons of water, salt.
4. Pour more oil into the pan, heat up, fry donuts in it.
5. Drizzle golden buns with garlic mixture.

Fried donuts with yeast

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 399 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

Those who have ever eaten products with a rich garlic flavor, which were served with borscht cooked according to the rules, have long become their fans. Check out how to cook donuts in an unusual way - when the dough is fried. It is worth noting that donuts fried in sunflower oil are similar in technology to the preparation of donuts.

Ingredients:

• sugar - 1 tsp;
• garlic - 1 head;
• salt - 1 tsp;
• oil (for dressing) - 2 tbsp. l.;
• milk - 150 ml;
• high-speed yeast - 10 g;
• vegetable oil (for frying) - 100 ml;
• water - 1 tbsp.;
• flour - 350 g.

Cooking method:

1. Heat the milk, pour warm water to it too. Pour yeast, sugar, salt into the mixture. Thoroughly and quickly stir the mass, leave, let stand for a couple of minutes.
2. Sift the flour over the bowl, placing the sieve higher. Carefully pour the yeast preparation into the flour, knead the dough by hand or, to make it faster and more reliable, take a mixer.
3. Roll up a ball from the components, put it near a warm stove or battery - the mass will grow.
4. Roll out the dough a little, form buns, let them stand for 15 minutes.
5. Heat about 100 milliliters of oil on a brazier, throw donuts. It is desirable that each product is half dipped in oil. Remove donuts when they are golden brown.
6. Make a dressing: skip all the peeled cloves through the garlic, dilute the mass with oil. Pour over each product, and serve donuts with garlic after a couple of minutes so that they are fed.

Dumplings with garlic in a slow cooker

• Cooking time: 2 hours 30 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 210 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

It is unlikely that anyone will refuse to eat a delicious pampushka, which smells so enticingly of garlic, and even if it is combined with only boiled soup or borscht. The only thing that stops many people is that it takes a long time to cook the buns, but don’t worry, because donuts with garlic for borscht in a slow cooker are made very simply, just while the first one is being cooked.

Ingredients:

• flour - 3 multi-cups;
• sugar - 0.5 tsp;
• yeast - 0.5 tsp;
• water - 1 multi-glass;
• garlic - 4 cloves;
• oil (for dough and sauce) - 2 tbsp. l.;
• salt - 0.5 tsp.

Cooking method:

1. Pour water over the yeast in a bowl, leave for a while.
2. Salt the yeast mass, pour in the oil. After mixing, add a little flour. Knead the ingredients by hand or, if possible, use a bread machine. Put the hand-kneaded dough in heat for an hour, covering the container where the workpiece lies with a towel.
3. Divide the base into 8 pieces, roll into balls.
4. Lubricate the bowl of the device, put donuts on the bottom, placing them in the shape of a flower.
5. On the “Heating” hold the products for 10 minutes, then turn off the equipment and let the pampushkas come up for another half an hour.
6. Cook for an hour at Bakery.
7. Prepare the sauce for donuts with garlic: grind the cloves with salt, pour the spicy mass with oil, pour over the finished rolls.

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 279 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

These products differ from the classic ones in a more saturated aroma. This is achieved due to the fact that not only the buns themselves are covered with garlic-butter sauce, but garlic powder is also put into the dough for them. Beautiful soft and golden dumplings with garlic and herbs for borscht will add new interesting flavor notes to the familiar first.

Ingredients:

• flour - 2.5 tbsp.;
• kefir - 150 ml;
• garlic powder - 1 tsp;
• oil - 30 ml;
• parsley - 0.25 bunch;
• soda - 1 tsp;
• salt - 0.5 tsp;
• oil (for dressing) - 2 tbsp. l.

Cooking method:

1. Sift flour into a bowl, add garlic powder, salt. Add soda, extinguishing it. Mix the ingredients for the donuts with garlic, and make a hole in the center - it will be more convenient to pour the liquid.
2. Gradually pour kefir with butter into the dry ingredients, stirring constantly.
3. After combining the ingredients, beat them a little with a mixer, then continue to knead the composition by hand. Stop when the workpiece becomes elastic.
4. Form buns, arrange them on a baking sheet. After setting the oven to the optimum temperature, remove the donuts after 20 minutes.
5. Grind garlic cloves, mix with butter and parsley, shake the composition a little.
6. 2 minutes before turning off the equipment, take out the baking sheet, rub the donuts with the garlic mixture and send it back.

Dumplings with garlic in milk

• Cooking time: 1 hour 5 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 287 kcal.
• Destination: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

The beauty of products prepared according to these recommendations is that they are even more magnificent than those that are kneaded with a fresh dairy product. Make donuts with sour milk to make sure of this. There will be no end to such mouth-watering buns with a rich aroma if you additionally pour them with garlic dressing.

Ingredients:

• flour - 500 g;
• sugar - 1 tbsp. l.;
• garlic - 2 cloves;
• oil - 1 tbsp. l.;
• water - 2 tbsp. l.;
• sour milk - 240 ml;
• egg - 1 pc.;
• fresh pressed yeast - 10 g;
• dill - 1 stalk;
• egg yolk - 1 pc.;
• salt - 1 tsp;
• oil (drain) - 20 g;
• milk (3.2%) - 2 tbsp. l.

Cooking method:

1. Put the yeast into the warmed sour milk, crumble it, pour sugar. After waiting 15 minutes, beat in the egg, mix everything.
2. Pour melted butter to the workpiece, salt, mix, adding flour. Set aside the container with the base for donuts for an hour.
3. Pinch off a piece from the main mass, make balls, put them on greased paper, spread on a baking sheet. Give donuts 20 min. stand.
4. Lubricate the balls that have come up with the yolk, after shaking it with milk.
5. Leave the rolls to bake for 20 minutes, but for now prepare the sauce: chop the garlic and dill, pour in the oil with water, salt.
6. Lubricate the finished donuts with garlic sauce.

How to make donuts - cooking secrets

Before you start baking, it is important to remember that you need to work with the dough only when you are in a good mood, and they will help you understand the rest. step by step recipes. Here are a few tips to make your garlic crumpets perfect:

1. If you have time, then it is better to stand the base three times, starting with the dough.
2. Garlic buns are prepared with dry or fresh yeast. In the second case, the component is rubbed with sugar, and then it is already filled with warm liquid.
3. To saturate the taste of the dough, salt and sugar are added equally to it, regardless of the portion of the base.
4. Those rolls that are made in a pan must be dipped in oil so that they float halfway in it.

Video: How to cook garlic donuts for borscht

Discuss

Pampushki with garlic - recipes step by step with photos. How to cook garlic donuts in the oven and slow cooker

If you are going to cook borsch, be sure to bake donuts with garlic for it. Together they make an excellent culinary ensemble. Lush buns are perfect for other hot dishes. Try them with chicken soup, sour cabbage soup or pilaf. Homemade garlic muffins will take regular bread off your table.

Pampushki are baked very simply. Few can resist the mouth-watering, fragrant slices of crumb. Treat your loved ones. Check out a couple of recipes. This pastry can become your signature dish.

The cuisines of the Slavic peoples are in many ways similar. They are replete with hearty, nutritious, high-calorie dishes that are easy to warm up on an unfavorable day. Pampushki is a prime example of this.

In the classic version, these are hearty high-calorie buns that are prepared on the basis of milk, eggs, butter and yeast. Pampushki is a very tasty muffin, which, unfortunately, cannot be called dietary. So those who care about the figure should consider other options - on water or without yeast.

Culinary thought does not stand still, and household appliances simplify our lives. Pampushki, like almost any dish, is now proposed to be cooked in a slow cooker. But the most delicious donuts are obtained, of course, in the oven. To give a golden color, they are smeared with yolk. And the finished dish is abundantly poured with garlic oil, which gives them a unique aroma.

Experienced cooks are advised to carefully approach the choice of products. Flour is one of the main components of the dough. The properties of the finished product depend on its quality. For donuts, only the highest grade is suitable. It is advisable to choose flour marked "Extra". It has the smallest amount of fiber and a lot of carbohydrates. The dough on this basis rises better, and the crumb turns out to be airy and finely porous.

Before adding to the dough, the flour must be sifted through a sieve. The grains will be saturated with oxygen, which will subsequently create fertile ground for the formation of a lush elastic crumb.

When choosing yeast, dry or fresh, pay attention to the expiration date. Old and stale ones will rise poorly, respectively, they can ruin the whole idea in the bud.

The liquid for breeding yeast, whether milk or water, should be warm. It is better to heat it up to 40˚С. In a cold environment, the yeast will not come to life, and in a hot environment, their enzymes will simply curl up.

The kneaded dough must be kept warm. In winter, this will not be a problem, since every house has some kind of heating device. Summer will have to be smart. Alternatively, the dough can be dipped into the oven with the light on. Enough heat will come from the illuminator to create the optimum temperature. Cover the bowl with a towel or wrap with cling film.

There is another way. Put a glass of water in the microwave and bring it to a boil. Place a bowl of dough next to it. From above, you can not cover anything, evaporating moisture will not allow the dough to dry out. The microwave oven door must be kept closed, and, of course, the appliance must never be turned on.

The shelf life of donuts is about two days. If you didn’t have time to eat the entire portion, you can freeze them, and put them in the refrigerator before serving. Slow defrosting will return them to their original appearance.

10 proven recipes:

We present to your attention not just recipes, but verified and practiced methods for making homemade pastries. Here are the best recommendations from housewives who share their experience on how to cook donuts with garlic.

Dumplings with garlic for borscht

Classic donuts are cooked with milk and water. We take half a glass of both, mix, heat to a warm state. The liquid should feel slightly warm to the touch. Pour everything into a container where the dough will be kneaded.

Dilute 2.5 teaspoons of dry yeast in liquid, gradually add a tablespoon of flour and one teaspoon of sugar. We keep the dough in a warm place for about 20 minutes. Due to the vigorous activity of the yeast, the entire surface of the mixture will be covered with bubbles.

We put a container on the table, sift three glasses of flour into it. Add a table egg and three large spoons of vegetable oil. Don't forget to salt to taste.

Knead the tender dough until it does not stick to the fingers. Roll it into a big ball. Cover with a towel and leave to rise in a warm place. The dough will be ready in half an hour.

Preheat the oven by setting the oven temperature to 180°C. Prepare garlic seasoning and yolk for lubricating the balls. Squeeze 5-6 cloves through a garlic press. Fill them with vegetable oil so that it slightly covers the seasoning. Separate the yolk from the protein, beat it and set it aside for now.

The dough has risen, we are preparing a baking sheet. We cover it with baking paper, or grease it with slightly melted butter. You can coat with confectionery fat and the parchment itself.

How to form a ball? Rub your hands with vegetable oil. We put a large piece of dough in the palm of our hand and squeeze it into a fist. Squeeze a small ball out of the dough. We will get a neat pampushka, 3-4 cm in size. We try to make them the same size.

We lay them tightly on a baking sheet, leaving a gap of 1-1.5 cm between them. Pampushki will rise and stick together into a single bun during baking. If you take a round shape, you get a beautiful chamomile.

Lubricate donuts with yolk. From this they will be covered with a delicious golden crust. We send it to the preheated oven for 20-25 minutes. We check the readiness of baking, if the dough does not stick, then you can take it out. Grease hot buns with garlic butter.

Lean donuts with garlic

Lenten buns are prepared without milk and eggs, but with the addition of the main ingredients: flour, water, yeast, vegetable oil and salt with sugar according to taste preferences. To add flavor, you need garlic and fresh dill.

We activate the yeast. This will require 1.5 teaspoons of dry or 15 grams of fresh yeast. Stir them in half a glass of warm water with a tablespoon of sugar. Let it stand for 15 minutes until a foam cap forms.

Pour 600 grams of sifted flour into a container. Pour the yeast in here. Add about a teaspoon of sugar and a little salt. Thoroughly mix all the ingredients so that a homogeneous mass is obtained, and salt and sugar are evenly distributed over the dough.

Knead the dough by hand. It will become smooth, elastic, soft, will stick a little. Therefore, we pre-lubricate the container with vegetable oil and place the base. Let stand for an hour, putting it in a warm place. After we knead a little, form a ball and leave it to rise again.

After another hour, the dough will be ready for baking. Let's make balls out of it. They can be formed as in the first recipe, or in another way. We tear off small pieces, from which we form thick cakes with our hands. We wrap the edges inward and get neat rounds.

We put them in a form greased with any fat. Cover with cling film. Let's give them a little lift. Proofing takes about 40 minutes.

Lightly sprinkle pampushki with water and send to a hot oven. The baking time will be 25-30 minutes at 180˚C.

While the donuts are baking, prepare the aromatic seasoning. Mash a few cloves of garlic and mix them with chopped fresh dill. Dilute the mixture with vegetable oil.

Ready donuts, flavored with prepared seasoning, can be eaten both hot and cold. In the lean version, they also turn out incredibly lush.

Dumplings with garlic in the oven

There is one interesting option for baking in the oven. Dough for donuts with garlic is prepared according to a traditional recipe.

It includes:

• 200 grams of warm water;
• ½ cup warm milk;
• eggs - 3 pieces;
• half a glass of vegetable oil;
• 3 teaspoons dry yeast;
• salt, sugar in a teaspoon;
• 700 grams of flour.

Mix milk, water, sugar and yeast in sequence. A quarter of an hour will be enough for the dough to rise.

Put half a kilogram of sifted flour, ready-made dough into the container, beat the eggs, salt and vegetable oil. Knead the dough, gradually sifting the rest of the flour. We knead it with our hands, leaving it in a warm place. Let's follow the increase in volume, which should increase by 2-3 times.

From the dough we form a large layer, roll it out to a thickness of half a centimeter. Cut with a knife into squares with a side of 3-5 cm. Dip each in vegetable oil. Fold in three rows in an aluminum dish (pot or pan) with a lid.

Place in the oven as usual at 180°C for 25 minutes. Before finishing, open the lid and let the pieces brown. Raise the bottom row up and add fire.

Pour the finished slices with garlic butter. For fullness of taste, add dill. Stir well the donuts with the filling.

Slices prepared in this way have a very appetizing crispy crust. However, they remain soft on the inside.

Pampushki with garlic water recipe

We traditionally need to prepare a dough. Mix a glass of warm water, a tablespoon of dry yeast, a teaspoon of salt and the same amount of sugar together and leave until a fluffy foam forms.

We place three cups of flour on a table or large cutting board, make a small indentation in the center to pour in the dough. Add 50 grams of melted butter there. Knead the dough, adding flour so that it does not stick to the fingers.

Let's make a big ball and send it to heat. After an hour, crush and let stand for the same amount of time.

Let's form a sausage from a ball, 5 cm in diameter. Cut it into circles 2-3 cm thick. Roll a ball from each piece. Let's put it on a baking sheet. Do not forget to grease the surface of the donuts with yolk. Standard baking time is 30 minutes at 180-200˚C.

We flavor the finished dish with garlic sauce, which has been repeatedly mentioned in each recipe.

Ukrainian donuts with garlic for borscht

Real Ukrainian donuts are made with milk and butter.

Bulk products are mixed first:

• three glasses of flour;
• a little salt;
• one teaspoon of dry yeast;
• 20 grams of sugar.

Pour 30 grams of butter into a homogeneous mixture, after melting it. We also send 350 ml of warm milk there. Knead and put the dough on a floured table.

Knead the mass with your hands, forming one large ball. Leave to rise for an hour, covering the dishes with a towel.

Roll out the mass into a sausage. Cut into even pieces. This amount of dough will make 24 donuts. Place them tightly in a heat-resistant, oiled dish. Leave under a towel to proof for an hour.

We coat each pampushka with yolk. We bake at 180-200˚С. Readiness check after 25-30 minutes. A little salt is put into the garlic filling. Sprinkle generously with pastries just taken out of the oven.

Dumplings with garlic in a slow cooker

A slow cooker cannot fully replace an oven. But here, too, there are advantages. The technique sets the exact modes, and you do not need to monitor the baking process.

Mix all ingredients in a bowl:

• flour (300 grams);
• water (175 grams);
• salt (1 teaspoon);
• the same amount of dry yeast;
• sugar (2 teaspoons);
• 2 tablespoons of vegetable oil, odorless.

It is worth recalling that the water is taken warm. We form a ball from the dough and leave it warm for half an hour, covered with a napkin.

From the mass we roll 8 identical balls. We put them on the bottom of the multicooker bowl, which must be greased with vegetable fat in advance. Turn on the "Yogurt" mode. Leave donuts to part for 60 minutes.

We cook in the “Baking” mode for 45 minutes. We recline the chamomile on a plate and again carefully place it upside down in the bowl. Fry donuts on the other side in the same mode for another 15 minutes. We eat ready-made pastries, dipping in garlic sauce.

Pampushki with garlic without yeast

This recipe cuts down on cooking time. Since we don't use yeast, we don't have to wait for the dough to rise.

The role of the activator and baking powder will be performed baking soda, which is quenched with apple cider vinegar, boiling water or lemon juice. Add it to 2.5 cups of flour. Immediately put the rest of the ingredients: a little salt, vegetable oil (three tablespoons), milk (3/4 cup).

Knead the dough until smooth, then roll out into one thick layer (1 cm). Cut with a knife into even pieces. Dip each in oil. Put on the bottom of the pot. We close the lid. We put in the oven.

For baking, use the normal mode (180˚С, 25 minutes). At the end, open the lid and strongly add fire for about five minutes. Let it brown, take it out. Mix together with garlic butter dressing.

Dumplings with garlic for borscht in a frying pan

A great addition to a plate of red borscht. Thanks to one secret, donuts turn out to be surprisingly lush and do not fall off even after cooling.

In half a liter of kefir, stir 2 teaspoons of soda. The trick is that it does not need to be extinguished in advance. Reacting with the acid of the milk drink, it will foam and give a lot of bubbles, due to which the dough will rise a lot during frying. Pampushki will bake well and become airy.

After adding soda, you will see how kefir begins to foam. Put in a teaspoon of salt and sugar. Flour will need two or three glasses. Let's look at the consistency. Add little by little, kneading, so that the dough becomes soft, not steep.

The process continues until the dough is smooth. We will form a layer, which we will divide into pieces.

Pampushki can be immediately baked with filling. It turns out very tasty. They do not need to be coated with anything and can be eaten as soon as they are ready.

Take a whole glass of water, poured to the very top. Mix with a tablespoon of sugar and a pinch of salt. Add 2 tablespoons of vegetable oil.

Let the mixture warm up a bit on the stove. It is important not to bring it to a hot state. Dissolve a teaspoon of dry yeast in it. Set the brew aside for 10 minutes.

When the yeast is activated, sift 2 cups of flour and an egg in portions into a bowl. Knead an elastic, slightly sticky dough. Leave it warm for an hour, covered with a napkin.

Let's form some round buns. Let them stand on the baking sheet for 15-20 minutes. At this time, we will deal with the filling. We cook it from garlic, herbs and butter.

Place 5-7 large cloves of garlic, dill or other greens in a blender glass, add 30 grams of soft butter. Beat the mass until smooth.

On top of each bun, we will make a transverse cut, where we will place a teaspoon of the filling. Brush the surface with egg yolk. We will bake on the already tested mode.

Dumplings with garlic in milk

In the recipe, water can be replaced with milk. Our pastries will only benefit from this.

In a glass of milk, dilute a tablespoon of refined sugar and two tablespoons of vegetable oil. Let's heat up to 35-40˚С. Add 7 grams of fresh yeast to the mixture. Let's insist.

Add a pinch of salt, an egg and two cups of flour to the liquid. Knead the dough, leave it warm for an hour.

Line a baking sheet with parchment paper and lightly grease with butter. Roll out the dough into balls. Let's put them close to each other. Let's leave it alone for half an hour. The balls will rise. Lubricate them with yolk, previously slightly diluted with water. Let's put it in the oven. Each recipe mentions the same baking mode - the approximate time is 25 minutes, the temperature is 180 ° C.

Spread the finished buns with garlic butter and sprinkle with herbs. We use dill, parsley, basil or a mixture of herbs to taste.

Folk cuisine is a source of inspiration, a storehouse of recipes proven over the years. Nothing whets the appetite like popular favorite dishes. Serving borscht without donuts is a huge mistake. After all, it is fresh garlic bread that best complements the taste of a rich hot dish.

At the word "pampushki" we immediately think of Ukrainian borscht: these two dishes are so connected. Although it is believed that the recipe has German roots: German bakers who moved to Russia in the 19th century came up with a recipe for small fluffy buns. Recipes for donuts, like borscht, cannot be counted in the world: every housewife has her own, the most delicious. We want to introduce you to four simple win-win recipes.

Recipe for donuts with garlic in a pan

If you are looking for a recipe for donuts with garlic in a pan, then you have come to the right place! These donuts are cooked, like pies or belyashi, in a hot frying pan in a large amount of oil or fat. If you flavor them with garlic, you get the most fragrant savory pastries. Such simple bread will perfectly complement any soup or borscht and will become an alternative to the usual loaf.

Ingredients:

• water - 1 glass;
• flour - 1.5-2 cups;
• dry yeast - 1 teaspoon;
• sunflower oil - 1.5 tablespoons;
• sugar - 1.5 cups;
• salt - 1 teaspoon;
• garlic - by eye.

Cooking

1. To make donuts, we need to boil the syrup. For it, you need to mix water, sunflower oil and sugar in a saucepan and bring to a boil. Then refrigerate until the syrup is just above room temperature. Pour yeast into part of the syrup; when they bloom, pour the resulting liquid into the rest of the syrup.
2. Pour the yeast syrup into a large deep bowl. Pour the flour in parts, constantly stirring the dough with your hands. It should hold its shape, but at the same time be soft enough and sticky to the hands.
3. Send the dough to a warm place for 1.5-2 hours, covered with a towel. During this time, it will increase in volume by 2-3 times.
4. Roll out the dough into a sheet about 2 cm thick. Cut out donuts with a special mold, glass or glass.
5. Fry in a deep frying pan or cauldron in a large amount of oil. When one side is browned, turn over.
6. Flavor with chopped herbs and garlic, add coarse salt, you can sea salt.

It is best to put ready-made donuts on a plate lined with paper towels: this will help remove excess fat. To make donuts unforgettably tasty, you can pour them with a delicate sauce: finely chop or grate the garlic, mix it with a small amount of vegetable oil and pour over the donuts after frying.

Pampushki with yeast fried in a pan

Pampushki can be not only a great addition to borscht, but also serve as the finale of a meal: just sprinkle the finished pastry with powdered sugar and serve with tea. But what if there is no oven, but you want donuts? We will tell you how to cook yeast donuts fried in a pan.

Ingredients:

• drinking water - half a glass;
• dry yeast - 0.5 teaspoon;
• sugar - 1 teaspoon;
• salt - a pinch;
• flour - 5-6 tablespoons;
• vegetable oil - 1.5 tablespoons.

Cooking

1. Dilute yeast in warm water. Add sugar, salt, flour, butter, knead everything into a homogeneous elastic dough.
2. Put the dough on a table sprinkled with flour. Knead the dough, adding a little flour, until it stops sticking.
3. Place the dough in a warm place, leave for a while, so that it doubles in volume.
4. Roll out the dough
5. Cut out donuts with a glass, let them rest for 15 minutes.
6. Fry in hot oil until browned on both sides.
7. To serve with borscht or soup, sprinkle with chopped garlic and herbs. As a dessert - a small amount of powdered sugar (can be vanilla).

Pampushki on kefir in a pan

When the guests are already on the doorstep, and there is nothing to serve on the table, except for kefir lying in the refrigerator, donuts on kefir in a pan will come to your aid. The dough for them turns out to be lush, light, and softness lasts for several days. A quick and tasty treat.

Ingredients:

• kefir - 0.5 liters;
• salt -2 teaspoons;
• soda - 1 teaspoon;
• sugar - 1 teaspoon;
• flour - how much will take.

Cooking

1. In a large bowl, mix kefir and soda. When the soda stops hissing, add salt and sugar, sifted flour. Knead the dough.
2. Continue kneading the dough on a floured surface until elastic.
3. Roll out into a layer about 1 cm thick.
4. Cut out with cookie cutters or a glass of donuts.
5. Heat a frying pan without oil, drop donuts. Bake covered on both sides until browned.

Pampushki in a pan without yeast

Traditional donuts are baked in the oven, and the dough is prepared with yeast, which is not such a quick thing, and it’s scary for an inexperienced hostess to experiment with yeast dough. also the recipe will help out those who for some reason cannot eat eggs and yeast. In this case, you can bake donuts in a pan without yeast. We assure you, it will be delicious!

Ingredients:

• flour - 2.5 cups;
• salt - 2/3 teaspoon;
• soda - 1 teaspoon;
• sunflower oil - 80 milliliters;
• milk - 160 milliliters;
• garlic, seasonings - to taste.

Cooking

1. Mix flour, baking soda and salt in a saucepan or bowl. Make a small indentation.
2. Pour milk and butter into the resulting well. Knead the dough with a spoon.
3. Roll out the dough on the table into a thick layer (2-3 cm). Cut out with a glass or cookie cutter. Can be cut with a knife into squares, rhombuses or triangles.
4. Fry in plenty of vegetable oil until golden brown. Remove and pat dry with paper towel to remove excess oil.
5. Sprinkle with garlic and your favorite spices.

These wonderful donuts are prepared very quickly, literally in half an hour, and you do not have to deprive your family of attention for a long time to please a delicious dinner. You can have time to bake donuts while the fragrant borscht is languishing on the stove and waiting in the wings! Such donuts go well not only with traditional borscht. Try to combine them with okroshka, kvass or serve as a beer snack.

"I love to cook" wishes you bon appetit! And be sure to try and.

Pampushki are a visiting card of Ukrainian cuisine. These small mouth-watering buns are usually made from yeast dough. Presumably, they got their name from the French "pompom", that is, a ball. It should be noted that such buns appeared in Ukrainian cuisine relatively recently: in southern and southeastern Ukraine they have been cooked since the second half of the nineteenth century. The dough for making donuts is kneaded directly with yeast, butter, eggs and milk. Be sure to give the donuts a distance (best of all twice), then divide the dough into small separate pieces the size of a walnut. Pampushki are also baked in the oven or fried in oil (lard or a mixture of butter, as well as lard). There are recipes for pampushkas with filling in modern culinary. For the filling, fruit jams and jam, for example, apricot, are also suitable. Pampushka is a Ukrainian small round bun made from yeast dough. Pampushki, as a rule, are served with borscht, and in most cases with garlic. Pampushki are made from rich yeast dough (on eggs, milk and butter), kneading it not cool, and also letting it rise twice. Having cut the cooked dough into small “buns” the size of a walnut, they are dipped in oil, then they are allowed to rise a little again, after which they are steamed in special molds for about twenty to thirty minutes, and after that they are baked in the oven until lightly tinted. Served hot with borscht.

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

Recipe Ingredients:

Flour - five hundred grams; Yeast - twenty-five grams; Water - one glass; vegetable oil - one tablespoon; sugar - one tablespoon; salt - one second teaspoon; egg - one piece; FOR SAUCE: Garlic - one second head; Water - two to three tablespoons; vegetable oil - three to five tablespoons; salt - to taste

How to make delicious homemade donuts. Yeast must be thoroughly diluted in warm water. Mix after 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 gently upset and again let the dough rise. Repeat this procedure two more times. The baking sheet must be thoroughly greased with vegetable oil and then put on it small balls from the resulting dough. Cover with a towel and let it sit for 30 minutes. Next, grease everything with a beaten egg and place in an oven well preheated to two hundred and fifty to two hundred and seventy degrees. Pampushki should be baked for twenty-five to thirty minutes. Ready buns must be laid out on a dish and then well greased with garlic sauce. To prepare the sauce for donuts, you need to crush the garlic, then mix it together with water, salt and vegetable oil. Serve at the table as an addition to borscht.

Pampushki. The recipe for 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 donuts) - two hundred milliliters Parsley (for the sauce, as you wish)

Milk must be mixed with water, then diluted with yeast, add one teaspoon of sugar and one teaspoon of flour. The idea should be allowed to rise "hat". Sift about five hundred grams of flour into a bowl, then add eggs, salt and pour the finished 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 so that it doubles in size. Then you need to prepare balls of dough and place them in a mold well greased with butter. From the remaining amount of dough, you need to decompose a layer five to seven millimeters thick, cut into separate squares. Each slice must be dipped in vegetable oil and placed in a saucepan (which must be placed in the oven) with a lid, or covered with foil, initially in one row, and then a second, third (one slice on another, they do not stick) and place everything in a 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 dumplings after twenty minutes must be opened in order to ensure that they are well fried. You can shake them a couple of times so that they are fried evenly (make sure that they are well fried at the bottom). To prepare the sauce for donuts, you need to mix oil, parsley, garlic. The first kind of donuts must be taken out of the oven, covered with a towel on top and then smeared with sauce while still warm. The second type of donuts must also be removed from the oven and pour the remaining sauce on top. They end up crispy on the outside and very soft on the inside.

Second recipe.

egg (only yolk) - three pieces; sugar - fifty grams; butter - fifty grams; salt - to taste; vanilla sugar - to taste; lemon juice - to taste; rum - two tablespoons; yeast - twenty-five grams; milk - three hundred milliliters; flour - five hundred grams; fat for frying.

First, the butter must be melted (but not fried), remove the foam and cool, but in such a way that it remains liquid. It is necessary to place the yolks, sugar in the sand, butter in a saucepan, mix very well, and then heat the egg-butter mass in a water bath, while stirring constantly until it begins to evaporate. Set aside, cool slightly, add to the sifted flour, place the fermented yeast, vanilla sugar, rum, grated lemon zest, salt and enough warm milk to end up with a fairly soft dough. Mix the dough thoroughly with a large wooden spoon and place in a warm place to rise. It is recommended that the risen dough be laid out on a board sprinkled with flour, after which, divide in half. Half of the dough should be crushed by hand up 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 paper towel and let rise. Pampushki are fried directly, in vegetable oil or pork fat. There should be enough fat so that donuts float in it. Having lowered donuts into fat, it is necessary to cover the dishes with a lid. After two or three minutes, if the donuts are browned on the bottom, it is necessary to turn over, and then fry in an open dish. Fried donuts should be put on confectionery paper in order to remove excess fat, and still hot, sprinkle them on both sides with vanilla sugar. Serve such donuts to the table with borscht.

Pampushki with garlic. Recipe for Ukrainian donuts with garlic.

First recipe

To make 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 donuts 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 sugar in the sand, stir gently so that the yeast passes from its dry state to a liquid state, 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 approached yeast into a bowl, add one glass of warm milk, sugar in the sand, salt, vegetable oil, mix thoroughly. Gradually, adding flour, you need to knead the uncooked dough. Knead the dough on a work board for five to seven minutes. In the process of kneading, it is necessary to try to use flour to a minimum so that the dough does not score, does not make it very hard. It is necessary to use flour only in order to ensure that the dough does not stick to the 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 - 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 with a towel and let rise for fifteen to twenty minutes. Very carefully, you need to grease the dough that has come up with an egg, which is loosened with a teaspoon of water (you can also grease it with yolk - then the buns will turn out more ruddy) and place in a preheated oven to one hundred and eighty degrees. Bake until golden brown, 20 minutes. While the buns are baking, prepare the garlic sauce. To prepare it, you should rub 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, together with garlic, acquires the consistency of a sauce. You need to add a tablespoon of water and mix until smooth. Ready baked hot buns must be dipped in garlic sauce and placed in a saucepan. Pour the rest of the sauce on top. Close the lid after the pan and place for at least twenty minutes, or 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; Sugar in the sand - one teaspoon; Salt - two teaspoons; Milk - one hundred milliliters; Fresh parsley - one bunch; Ground black pepper - one fourth of a 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, sugar in the sand and one tablespoon of flour in a deep bowl. Leave in a warm place for about thirty minutes (the dough should rise a little with a “cap”). Eggs must be mixed with a fork. In a kneading dish, it is necessary to combine the dough, eggs, salt, as well as three-quarters of the total amount of flour. It is necessary 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 the hands. It is necessary to knead the dough with your hands, reception, at least fifteen to twenty minutes. The finished dough must be placed in a warm place, directly, until its size doubles. Approximately one hour. From the dough, balls of the same size should be made, which must be placed in a buttered baking dish. Leave the formed donuts in a warm place for thirty minutes to proof. You need to bake fragrant garlic donuts in the oven, at two hundred degrees, until a golden hue is formed. About twenty minutes. While the dumplings are baking, you can also prepare the garlic filling. To do this, mix vegetable oil, squeezed garlic through a press, chopped herbs, and black pepper in a bowl. Mix everything until a homogeneous consistency is formed. On top of warm donuts, it is necessary to evenly distribute the garlic filling.

Choose wonderful proven donut recipes on the site. Try variations on milk and water, with various odorous herbs, from rich yeast and yeast-free dough. Without donuts, a borscht is not a borscht, but just a soup. Serve them instead of bread, both for the first and second courses!

Pampushka, by and large, is a small fluffy bun with a crispy crust in a butter-garlic sauce. It is recommended to cook in large quantities, pour garlic sauce, sprinkle with herbs. It is very important to know how to choose flour. For donuts, only the highest grade marked "Extra" is suitable. In this embodiment, the pulp will turn out to be lush and finely porous.

The five most commonly used ingredients in donut recipes are:

Interesting recipe:
1. Slightly warm the milk.
2. Add yeast, sugar, salt, eggs, butter. Mix everything together.
3. Add the sifted flour. Knead a soft, elastic dough.
4. Cover. Put in a warm, draft-free place.
5. When the dough has doubled in size, knead lightly.
6. Form small (walnut-sized) balls.
7. Cover the baking sheet with parchment, grease with oil.
8. Place donuts on a baking sheet. Bake at 180°-200° until browned approximately 25-30 minutes.
9. In a separate bowl, mix melted butter, squeezed garlic and salt to taste.
10. Dip ready-made hot donuts into garlic sauce, sprinkle with fresh chopped herbs.

Five of the fastest donut recipes:

Helpful Hints:
. When choosing yeast for baking (whether dry or fresh), always look at the expiration date. Old and expired will not come to life, the dough will not rise. Pampushki will not work.
. Milk or water for a flour product must be warmed up to noticeably 40 °. So the yeast will work faster and better.