Borsch and garlic pampushki are traditional national Ukrainian food. Beetroot soup is complemented by small inedible buns with a fragrant taste. Almost every housewife knows how to make a real borsch, so we will focus only on the recipe for the correct baking.
Pampushki with garlic are prepared quite simply. But, the truth is, it will take a sufficient amount of time for this process, because the dough must rise properly, and the finished product must pass the proofing well. This happens without the participation of the hostess. Therefore, it is recommended to simply be patient so that your family can make garlic pampushki.
The recipe for their next. Remove 50 grams of butter from the refrigerator in advance to make it very soft. Add to it a small spoonful of salt, three large - sugar. Mix all the ingredients thoroughly, pour in 40 grams of olive oil. Separately, make a mixture of a small, eleven-gram packet of dry yeast and three glasses of flour. Stir everything together, gradually pouring a glass of warm milk. The kneading process should take place in one direction and in a circle.
In the event that garlic pampushki are cooked using a mixer, then you need to start mixing at low speeds, gradually increasing them to the maximum.
The readiness of the test can be determined in this way: it should move away from the walls of the dishes in which it is kneaded. As a rule, this process takes about five to ten minutes.
The next step implies that the dough should rise. To do this, put the bowl in a warm and dry room, in which there are no drafts, for forty-five minutes. During this time, you can safely prepare Ukrainian borsch.
After the specified time, lay out the contents of the bowl on a flour-sprinkled surface. Knead it a little and make a neat sausage. It must be cut into slices having the size of a chicken egg. Now form buns from each piece.
Properly made garlic pampushki should have a completely round shape. In order to do this, you need to roll them up well.
How to do it wrong? If you want to simply form a ball by rolling it between your palms, you will get a rumpled “result” with an uneven surface with cracks.
For proper preparation, it is recommended to make a flat cake from each piece on a cutting board. Then gently collect all its edges at one point, forming a pouch. Next, just just trim the edge a little, turn it round side up, put the buns on a baking sheet.
Now they need to get around twenty minutes. At this time, set the temperature in the oven to about two hundred degrees and after half an hour place a baking tray with buns in it. It is recommended to grease the surface of donuts with egg yolk so that it becomes golden and mouth-watering. It will take at least forty minutes to complete this process.
At this time, you can cook the right garlic sauce. Pass three large cloves of garlic through a special press, pour a few tablespoons of olive oil and a little salt. Beat the resulting mass thoroughly with a blender, or with a fork. If desired, chopped green onions and dill can be added to the sauce.
After the buns are cooked, they must be immediately removed from the oven and carefully greased the surface with the sauce made. Leave garlic pampushki for about 30 minutes for borsch, so that they cool slightly, and the sauce would be well absorbed, softening the crust on top.
As a rule, by this time the first dish is already ready, so you can call everyone to the table.
Good appetite!