Ingredients
- Flour-500g.
- Milk-250ml (or water).
- Dry yeast - 1 tsp.
- Vegetable oil - 2 tbsp.
- Sugar-1 tbsp.
- Salt-1 tsp.
For the garlic sauce:
- Garlic - 5-6 cloves.
- Salt-1 tsp.
- Vegetable oil - 1 tbsp.
- Water-1 tbsp.
- Dill greens.
To grease baked goods:
- Eggs - 1 pc.
- Water-1 tsp.
STAGE 1
Dissolve dry yeast with a pinch of sugar and 2 tablespoons of water. Leave the yeast for 7-10 minutes. During this time they should rise into a foamy cap.
STAGE 2
Add warm milk or water, salt, sugar and vegetable oil. Let's mix.
STAGE 3
Gradually add flour in small portions and knead into a soft elastic dough.
Cover the dough with film and place in a warm place for 1-1.5 hours.
STAGE 4
During this time, the dough will double in size. Punch down the risen dough and divide it into small donuts, grease your hands with vegetable oil. It is very convenient to squeeze the dough between your thumb and forefinger and thus form round buns.
STAGE 5
Line a baking dish with baking paper and lay out the buns, cover with a towel and leave to rise for 15-20 minutes.
Gently brush the risen dough with an egg, beaten with a teaspoon of water.
Bake in an oven preheated to 180 degrees until golden brown for 20-30 minutes.
STAGE 6
While the buns are baking, prepare the garlic sauce: Pass the peeled garlic through a press, add salt and grind until a paste forms.
STAGE 7
Add oil and water, mix until smooth.
STAGE 8
Dip the finished hot buns in garlic sauce, sprinkle with finely chopped dill and place in a bowl or pan. Cover with a lid and leave for 20-30 minutes to soften.
BON APPETIT!
Lush and aromatic garlic dumplings are an excellent appetizer or addition to rich borscht. Even a novice housewife can prepare delicious buns.
Secrets of making donuts
Firstly, take the highest grade flour. It contains little fiber, due to which the crumb of the buns is fluffy.
For donuts, it is advisable to choose flour marked “Extra”
Healthy whole grain flour is absolutely not suitable for baking donuts.
Secondly, be sure to sift the flour. This technique is necessary to saturate the wheat grains with oxygen.
Sifting flour will create fertile soil for the formation of a lush, elastic crumb.
Third, check the expiration date of the yeast. If it has expired, the dough will not be able to rise properly and will acquire an unpleasant odor.
Compliance with storage conditions and expiration dates for compressed yeast is especially important.
Recipe for dumplings with garlic
The presented recipe uses yeast dough prepared using the sponge method. Baking from it turns out very airy and does not go stale longer.
Ingredients:
- 100 ml milk;
- 1 tbsp. l. Sahara;
- 20 g dry yeast;
- 100 g of flour for the dough and another 250 g for the dough;
- 2 eggs;
- 4 tbsp. l. vegetable oil for dough and another 3 tbsp. l. for the sauce;
- 1/2 tsp. salt for the dough and another 1/4 tsp. for the sauce;
- 5 cloves of garlic;
- 20 g dill;
- 4 tbsp. l. water.
- Dissolve yeast and sugar in milk (32–35°). Let the mixture sit for 15–20 minutes.
Make sure that the temperature of the milk does not exceed that recommended in the recipe.
- Then mix with flour (100 g) and knead the dough.
A pastry whisk is useful for mixing the dough.
- The dough should stand for 1 hour.
The finished dough will become fluffy and spongy
- In a separate bowl, whisk the eggs with salt and oil.
You can beat the eggs with butter using a regular fork.
- Sift the flour into another container.
To sift flour, take a large container, since the entire volume of dough according to the recipe will be kneaded in it
- Add all the dough ingredients into the flour. Mix thoroughly, turning the mixture into a ball. Cover with a clean towel and leave to rise for 1.5–2 hours.
Yeast dough needs rest during the rise
- Then knead on a table dusted with flour.
Knead the dough with soft and confident movements, the purpose of this manipulation is to release the air from it
- After this, roll the dough into a ball and let it rise again for 30-40 minutes.
Thorough kneading allows the dough to rise a second time, which gives the baked goods an airy feel.
- Form into small buns (3-4 cm).
The formed donuts should remain warm for another 20–30 minutes.
- After proofing, place on a baking sheet lined with parchment and brush with yolk. Bake for 25–30 minutes.
It is very convenient to grease the donuts with yolk using a silicone brush
- Peel the garlic.
Choose garlic without dark spots and dryness; the aroma of the sauce depends on its freshness
- Pass it through the press.
It is best to use a press to chop garlic, then the garlic pulp will have the desired consistency
- Chop the dill.
Dill for the sauce should be aromatic and fresh
- Mix garlic, dill, oil, salt and water.
Calories: Not specified
Cooking time: Not indicated
Dumplings are an excellent bread substitute and a delicious snack for your favorite dish. Smeared with garlic, they give an amazing taste and aromatic aroma. The dough turns out very fluffy, and the buns themselves are very soft. This recipe for donuts for borscht is very easy and quick, even a novice housewife can handle it. The set of products is minimal, the time costs are minimal. And the dough itself can be used for various purposes, including pizza and various pies. The dough is universal.
Dumplings with garlic to go with borscht in 20 minutes - recipe of the day.
- Water (warm) - 1 glass;
- Sugar – 1 - 2 tablespoons;
- Sunflower oil - 3-4 tablespoons;
- Salt - approximately 0.25 teaspoon (pinch);
- Yeast - 1 small packet (11 grams);
- Flour - approximately 3 cups.
How to cook with photos step by step
The entire process of preparing garlic dumplings takes approximately 20 - 30 minutes, no more, which is an excellent plus.
First of all, take a comfortable, deep bowl. Pour warm water into this container (about 50 - 60 degrees), add sunflower oil, you can replace it with olive oil, granulated sugar, a pinch of salt, yeast.
Stir thoroughly until the yeast dissolves. 
It is better to add flour in portions while kneading the dough, so as not to overdo it. 
The dough for donuts according to this recipe should turn out to be very tender, but not flow down or stick to your hands. 
After this, take a baking tray and grease the bottom with sunflower oil.
Turn on the oven to 180 degrees, and while it is heating up, you can make the buns.
Roll the resulting dough into circles - balls the size of a medium apple.
Once all the dough has been divided into balls, place them in the mold, leaving about one centimeter of space between them.
Let the donuts stand for five minutes, no more, and put them in the already preheated oven.
To make the dumplings with garlic for borscht golden brown, you can brush the top with a mixture of granulated sugar and water during baking, when they have already browned a little.
Be sure to watch the baking process, since donuts according to this recipe are prepared very quickly. 
And as soon as they are ready, take them out and cover them with a clean towel for two minutes. 
After this, carefully break it and serve it along with the prepared borscht.
The buns are very tasty with garlic sauce. To do this, you need to take a few cloves of garlic, press them through a garlic press, add a pinch of salt, pepper or various spices to your taste. Add boiled chilled water (100-150 grams) and sunflower oil (1-2 tablespoons) to a bowl with crushed garlic. Add chopped dill and mix. If the garlic sauce is strong, add a little more boiled cold water. 
At your choice, you can dip the buns or simply pour the donuts on top. 
Enjoy your meal! 
We also highly recommend
If you are going to cook borscht, be sure to bake pampushki with garlic for it. Together they make an excellent culinary ensemble. Fluffy buns are perfect for other hot dishes. Try them with chicken soup, sour cabbage soup or pilaf. Homemade garlic bread will displace regular bread from your table.
Baking pampushki is very simple. Few can resist delicious, aromatic slices of crumb. Treat your loved ones. Master a couple of recipes. This pastry can become your signature dish.
The cuisines of the Slavic peoples are similar in many ways. They are replete with hearty, nutritious, high-calorie dishes that are easy to warm up on an unfavorable day. Dumplings are 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. Dumplings are a very tasty pastry, which, unfortunately, cannot be called dietary. So those who care about their figure should consider other options - with water or without yeast.
Culinary thought does not stand still, and household appliances make our lives easier. Dumplings, like almost any dish, are now offered to be cooked in a slow cooker. But the most delicious crumpets are, of course, made in the oven. To give them a golden color, they are greased with yolk. And the finished dish is generously poured with garlic oil, which gives them a unique aroma.
Experienced cooks advise choosing products carefully. Flour is one of the main components of the dough. The properties of the finished product depend on its quality. Only the highest grade is suitable for donuts. 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 is 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 soil 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 not rise well, and accordingly they can ruin the whole idea in the bud.
The yeast propagation liquid, whether milk or water, should be warm. It is better to heat it up to 40˚C. In a cold environment, the yeast will not revive, and in a hot environment, its enzymes will simply curdle.
The kneaded dough must be kept warm. In winter, this will not be a problem, since every house has some kind of heating device. In the summer you will have to be smart. Alternatively, the dough can be placed in the oven with the light on. The illuminator will emit enough heat to create the optimal temperature. Cover the bowl with a towel or wrap it in cling film.
There is another way. Place a glass of water in the microwave and bring it to a boil. Place a bowl of dough nearby. There is no need to cover the top with anything; the evaporating moisture will prevent the dough from drying out. The microwave door must be kept closed, and, of course, the device must never be turned on.
The shelf life of donuts is about two days. If you don’t have time to eat the whole 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 proven and practiced methods of preparing homemade baked goods. Here are the best recommendations from housewives who share their experience on how to prepare pampushki with garlic.
Dumplings with garlic for borscht
Classic pampushki are prepared with milk and water. Take half a glass of both, mix, heat until warm. The liquid should be slightly warm to the touch. Pour everything into the container where the dough will be kneaded.
Dissolve 2.5 teaspoons of dry yeast in the 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 yeast, the entire surface of the mixture will be covered with bubbles.
Place a container on the table and sift three cups of flour into it. Add a tablespoon egg and three large tablespoons of vegetable oil. Don't forget to add salt to taste.
Knead the soft dough until it does not stick to your fingers. Let's 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 cabinet temperature to 180˚C. Prepare garlic seasoning and yolk for greasing the balls. Squeeze 5-6 cloves through a garlic press. Fill them with vegetable oil so that it barely covers the seasoning. Separate the yolk from the white, beat it and set it aside for now.
The dough has risen, prepare the baking sheet. Cover it with baking paper or grease it with slightly melted butter. You can coat the parchment itself with confectionery fat.
How to form a ball? Wipe your hands with vegetable oil. Place a large piece of dough in your palm and make a fist. Squeeze out a small ball from the dough. We will get a neat donut, 3-4 cm in size. We try to make them the same size.
Place them tightly on a baking sheet, leaving a gap of 1-1.5 cm between them. When baked, the donuts will rise and stick together into a single bun. If you take a round shape, you will get a beautiful daisy.
Lubricate the donuts with yolk. This will give them a delicious golden crust. Place in a preheated oven for 20-25 minutes. We check the readiness of the baked goods; if the dough does not stick, then it can be removed. Grease hot buns with garlic butter.
Lenten dumplings with garlic
Lenten buns are prepared without milk and eggs, but with the addition of basic ingredients: flour, water, yeast, vegetable oil and salt and sugar according to taste preferences. To add flavor you will need garlic and fresh dill.
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 stand for 15 minutes until a foamy cap forms.
Pour 600 grams of sifted flour into a container. Pour the yeast here. Add about a teaspoon of sugar and a little salt. Mix all ingredients thoroughly to form a homogeneous mass, and salt and sugar are evenly distributed throughout the dough.
Knead the dough by hand. It will become smooth, elastic, soft, and will stick a little. Therefore, first lubricate the container with vegetable oil and place the base. Let stand for an hour, putting it in a warm place. Afterwards we knead it 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 a different way. We tear off small pieces, from which we form thick cakes with our hands. We wrap the edges inward and get neat rounds.
Place them in a form greased with any fat. Cover with cling film. Let them rise a little. Proofing takes about 40 minutes.
Lightly sprinkle the donuts with water and place in a hot oven. 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-made donuts, flavored with prepared seasoning, can be eaten both hot and cooled. In the lean version they also turn out incredibly fluffy.
Dumplings with garlic in the oven
There is one interesting option for cooking baked goods in the oven. Dough for pampushki with garlic is prepared according to a traditional recipe.
It includes:
- 200 grams of warm water;
- ½ glass of warm milk;
- eggs – 3 pieces;
- half a glass of vegetable oil;
- 3 teaspoons dry yeast;
- salt, sugar per 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.
Place half a kilogram of sifted flour and the prepared dough into a container, beat the eggs, salt and vegetable oil. Knead the dough, gradually sifting the remaining flour. Knead it with your hands, leaving it in a warm place. Let's monitor the increase in volume, which should increase 2-3 times.
Form a large layer of dough and roll it out to half a centimeter thick. Cut with a knife into squares with a side of 3-5 cm. Dip each in vegetable oil. Place in three rows in an aluminum dish (pot or frying 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 turn up the heat.
Pour garlic oil over the finished slices. To complete the taste, add dill. Mix the donuts and filling thoroughly.
Slices prepared this way produce a very appetizing crispy crust. At the same time, they remain soft inside.
Dumplings with garlic recipe on water
Traditionally, we will need to prepare the dough. Mix a glass of warm water, a tablespoon of dry yeast, a teaspoon of salt and the same amount of sugar and leave until a fluffy foam forms.
Place three glasses of flour on a table or large cutting board, make a small depression 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 your fingers.
Let's make a big ball and put it in a warm place. After an hour, knead it and let it stand for the same amount of time.
Let's form a sausage from the ball, 5 cm in diameter. Cut it into circles 2-3 cm thick. Roll each piece into a ball. Place on a baking sheet. Don't forget to brush the surface of the donuts with yolk. Standard baking time is 30 minutes at a temperature of 180-200˚C.
Season the finished dish with garlic sauce, which has been mentioned many times in every recipe.
Ukrainian pampushki with garlic for borscht
Real Ukrainian pampushki are prepared using milk and butter.
First, bulk products are mixed:
- 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 place the dough on a floured table.
Mix the mixture with your hands, forming one large ball. Leave to rise for an hour, covering the dishes with a towel.
Roll 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 bowl. Leave under a towel to proof for an hour.
We coat each donut with yolk. Bake at 180-200˚C. We check readiness after 25-30 minutes. Add a little salt to the garlic filling. Generously season the baked goods just taken out of the oven.
Dumplings with garlic in a slow cooker
A multicooker cannot fully replace an oven. But there are also advantages here. The equipment sets precise modes, and there is no need to monitor the baking process.
Mix all ingredients in a container:
- flour (300 grams);
- water (175 grams);
- salt (1 teaspoon);
- the same amount of dry yeast;
- sugar (2 teaspoons);
- 2 tablespoons of odorless vegetable oil.
It is worth remembering that the water is taken warm. Form the dough into a ball and leave it warm for half an hour, covered with a napkin.
Roll the mixture into 8 identical balls. We place them on the bottom of the multicooker bowl, which must be coated with vegetable fat in advance. Turn on the “Yogurt” mode. Let the donuts rest for 60 minutes.
Cook in the “Baking” mode for 45 minutes. Place the chamomile on a plate and carefully place it upside down in the bowl again. Fry the donuts on the other side in the same mode for another 15 minutes. We eat the finished baked goods, dipping them in garlic sauce.
Dumplings with garlic without yeast
This recipe reduces cooking time. Since we don't use yeast, we don't have to wait for the dough to rise.
The role of an activator and leavening agent will be played by baking soda, which is extinguished with apple cider vinegar, boiling water or lemon juice. Add it to 2.5 cups of flour. Immediately add the remaining ingredients: a little salt, vegetable oil (three tablespoons), milk (3/4 cup).
Knead the dough until smooth, then roll it out into one thick layer (1 cm). Cut with a knife into even pieces. Dip each one in oil. Place on the bottom of the pan. Close the lid. Put it in the oven.
For baking, use the normal mode (180˚C, 25 minutes). At the end, open the lid and turn up the heat for about five minutes. Let it brown and take it out. Stir together with garlic-oil dressing.
Dumplings with garlic for borscht in a frying pan
An excellent addition to a plate of red borscht. Thanks to one secret, the donuts turn out surprisingly fluffy and do not fall off even after cooling.
In half a liter of kefir, stir 2 teaspoons of soda. The trick is that it doesn’t 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 greatly during frying. The donuts will bake well and become airy.
After adding soda, you will see how the kefir begins to foam. Put a teaspoon of salt and sugar there. You will need two to three cups of flour. We'll look at the consistency. Add a little at a time, kneading until the dough becomes soft, not hard.
The process continues until the dough becomes smooth. Let's form a layer, which we will divide into pieces.
Dumplings can be baked with filling right away. 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.
Warm the mixture slightly on the stove. It is important not to let it get too hot. Dissolve a teaspoon of dry yeast in it. Set the dough aside for 10 minutes.
When the yeast is activated, sift 2 cups of flour and an egg into a bowl in portions. Knead an elastic, slightly sticky dough. Leave it warm for an hour, covering it with a napkin.
Let's form several round buns. Let them sit on the baking sheet for 15-20 minutes. At this time, let's make the filling. We prepare it from garlic, herbs and butter.
Place 5-7 large cloves of garlic, dill or other herbs in a blender glass, add 30 grams of soft butter. Beat the mass until smooth.
On top of each bun we will make a cross-section, where we will place a teaspoon of filling. Brush the surface with egg yolk. We will bake using the already tested mode.
Dumplings with garlic and milk
In the recipe, water can be replaced with milk. Our baked goods 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 it up to 35-40˚С. Add 7 grams of fresh yeast to the mixture. Let's let it brew.
Add a pinch of salt, an egg and two cups of flour to the liquid. Knead the dough and leave it warm for an hour.
Line a baking sheet with parchment and lightly grease it with butter. Roll 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 diluted with water. Let's put it in the oven. Each recipe mentions the same baking mode - approximately 25 minutes, temperature - 180˚C.
Coat the finished buns with garlic butter and sprinkle with herbs. 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. By serving borscht without donuts, you are making a huge mistake. After all, it is fresh garlic bread that best complements the taste of a rich hot dish.
These delicious bread buns are good both on their own and in the company of first courses instead of bread. The fragrant garlic crust and delicate crumb - homemade dumplings with garlic - are loved by both adults and children! The recipe uses the simplest dough, which rises without problems, can be used during Lent and will appeal to beginners. If you were previously afraid to cook with yeast dough, start not with butter dough (which has a lot of butter and eggs, which slows down the rise), but with a simple lean dough.
Wish you luck! Be sure to share how the garlic donuts turned out in your kitchen. I'm very interested to see the photos and read your reviews! 
So, the recipe for tender garlic buns:
For the test:
- Dry yeast - 1 level teaspoon
- Water - 1 glass (recipe uses 250 gram glasses)
- Sugar - 1-2 teaspoons
- Wheat flour - 2-2.5 cups
- Salt - 1/2 teaspoon
For the garlic sauce:
- Garlic cloves - 5 pcs.
- Vegetable oil - 2 tbsp. spoons
- Salt - 1/4 teaspoon
- Dill, parsley - a small bunch
Cooking process step by step:
We start cooking by pouring (because the garlic and oil must “make friends” properly, brew, and this takes time). So, peel 5 cloves of garlic. If you have young garlic, the buns will turn out especially aromatic and tasty.
Finely chop the garlic with a knife or use a garlic press. By the way, experienced chefs prefer not to use devices for crushing garlic, resorting to a regular knife (in their opinion, this allows them to preserve the aroma of garlic much more effectively). I act according to my mood: if I’m short on time, I resort to a garlic press (one or two and I’m done!), if I want to tinker and really enjoy the process - first I press each clove of garlic onto the cutting board with the back of the knife, and then chop it as finely as possible with the knife.
Girls in the comments ask if dry garlic can be used in the recipe. In the absence of fresh, you can use dry, but, of course, pampushki with dried garlic will be less fragrant.
Finely chop the fresh dill and add to the garlic. You can use any herbs you like: parsley, cilantro, etc. I prefer the combination of garlic and fresh aromatic dill.
Now add salt (1/4 teaspoon) to the dill and garlic and add vegetable oil (2 tablespoons).
Yeast lean dough for donuts
Today I will use dry yeast to prepare the dough, but you can do it in the usual way: when replacing dry yeast with wet yeast, add more of it (about 15 grams).
Dry yeast should be placed in a small container.
Add granulated sugar (2 teaspoons) and a little water (0.5 cups). Stir the resulting dough mixture and place it (without covering) in a warm place without drafts.
If the yeast is of high quality and fresh, after 15 minutes a foamy cap should appear on the dough. And we will be calm that the baking will be a success.
I would like to warn you that the water you add to the yeast must be warm (about 40 C). If you pour too hot water on the yeast, it will die and the dough will not turn out!
Pour the suitable yeast dough into a larger bowl in which the yeast dough will be kneaded.
Add salt here (1/2 teaspoon).
The remaining water according to the recipe (we added 0.5 cups to soak the yeast), now pour out the remaining half a glass.
We also add vegetable oil (2 tablespoons) to the bowl in which we will knead the lean yeast dough. Today I use sunflower (refined), but most of all I like baking with olive oil. If you use olive oil, remember that it is also better to add this to the garlic sauce.
Now sift the wheat flour (2-2.5 cups). We remember that the amount of flour in the recipe is approximate; it is impossible to say with an accuracy of a gram how much of your flour will go into the dough. I like the term “how long will the dough take,” that is, you add flour until the dough is kneaded and focus not on the weight in the recipe, but on the consistency of the dough.
It should turn out tender and soft. At first the dough will stick to your hands, but do not rush to add more flour. Place it on a cutting surface greased with vegetable oil. And pour some vegetable oil on your palms. Now knead the dough with gentle movements until smooth. Of course, you can add more flour, but don't overdo it! To ensure that the crumb in the buns is tender and airy, you cannot overdo it with flour.
You cannot skip the kneading process, because the buns may crack during baking. Therefore, spend 7-10 minutes on this task, and then send the lump of dough into a bowl for proofing. Be sure to cover the bowl with cling film (so that the top layer does not dry out), place our workpiece in a switched-off oven or kitchen cabinet to protect it from drafts.
The dough should rise well (increase in size by 2 times). This will take 30-40 minutes. Proofing time is also very individual. If the apartment is warm, it rises in half an hour, if it’s cool, it takes an hour or more. Always rely on the dough's finished state (it should rise!), not the time specified in the recipe. The person who writes the recipe may have completely different conditions in the apartment. In addition, many people use tricks such as putting the dough in a low-heat oven, in the bathroom, where it is warm and humid, etc.
When you are satisfied with the result of the proofing, separate small pieces from the total mass of yeast dough, form into balls and place on a baking sheet greased with oil or covered with good parchment. I place the buns in a deep glass mold; after baking, it’s convenient for me to immediately pour the dumplings with garlic filling without removing them from the mold. If you have one like this, be sure to use it, it’s very convenient!
Leave a distance of 1-2 cm between the buns because they will increase in size. Cover the workpieces with a towel and leave on the table for another 20 minutes.
Please do not skip this step if you want airy, tender buns.
So, the buns have started to crowd each other, which means they are ready to go into the oven. But before that, grease the surface of the donuts with a mixture of egg and water.
The dough is so delicate that it can tear from sharp touches with a brush - be careful!
Place the donuts in a preheated oven for 20 minutes (at 180 C). The surface will brown and you will see a shiny crust of an appetizing color. Baking time depends on your oven (I've heard that gas ovens take longer).
We cover the hot buns with garlic sauce, which by this time has infused and become especially fragrant!
At this stage, your children and husband will come running to you - wonder what aromas are in the air! Be sure to take into account your love for garlic). If your children don’t like it, leave some of the donuts without filling.
After the garlic dumplings have been filled, cover with a towel and leave to soak for 10 minutes. And then pour the smoky borscht, it’s time to try the garlic buns and enjoy their spicy taste!
Don’t worry about the fact that the garlic dumplings are stuck together in barrels - this does not in the least interfere with their eating. The buns separate easily from each other.
With all my heart I wish you bon appetit! Let your home always smell like baked goods - this aroma adds coziness and family warmth!
There are recipes for buttery dumplings with garlic (when butter, eggs, and milk are added to the dough), children especially love them. I will definitely share this method a little later. You can also bake similar buns with kefir, and not only in the oven, but also in a frying pan. Regardless of the method of preparation, pampushki are always loved and desired on the dinner table.
I will be happy to answer any questions about the recipe. Any feedback is important to me, I’m really looking forward to the photos of the rosy garlic donuts you made!
For those who love video recipes, welcome to my YouTube channel, I recorded for you a detailed step-by-step video on making garlic donuts:
If you want to post a photo on Instagram, remember the tag #pirogeevo #pirogeevo. I can find your bomb buns using this tag and admire them. I will be very pleased!
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