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Garlic pampushki
1 serving
Traditionally, pampushki with garlic are served to borscht. The recipe for pampushek is quite simple. Small jerk dough buns with garlic sauce are the kind of garlic pampushki, the recipe of which differs, perhaps, in the shape and size of the buns, as well as in the way of serving. And yeast dough can be any, for example, more complementary or unpowered.
Traditionally, pampushki with garlic are served to borscht. The recipe for pampushek is quite simple. Small jerk dough buns with garlic sauce are the kind of garlic pampushki, the recipe of which differs, perhaps, in the shape and size of the buns, as well as in the way of serving. And yeast dough can be any, for example, more complementary or unpowered.
flour - 300-400 g, yeast - 20 g, water - 200 ml, sugar - 25 g, salt - 1 pinch, vegetable oil - 15 g, eggs (for lubrication) 1 pc., vegetable oil - 20 g, garlic - 20 g, salt to taste, water - 40-50 ml
Dilute the yeast in warm water, add sugar, salt and 1/4 part of the flour. Knead and leave to lift. After the opara is suitable, add the remaining flour, knead the dough. Add vegetable oil at the end of the kneading. The dough is good to knead and let go again. Wash once during lifting. From the dough, shape small buns in the form of balls, place them tightly on a greased baking sheet and leave for proofing. Then grease with the beaten egg to bake in the preheated oven for 20-30 minutes. To make the sauce, rub the garlic with salt, gradually adding oil and cold boiled water. Before serving, moisten the top of the pampushek in a garlic sauce.
