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Ingredients

Serves:
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for the dough
wheat flour 350 g
boiling water lukewarm 200 ml
vegetable oil 30 g
sugar 20 g
salt 5 g
quick-acting dry yeast 1,5 tsp
for garlic sauce
vegetable oil 30 g
water 20 g
garlic 3 cloves
parsley or dill 2 sprigs
salt

Nutritional information

cal
267,18
prot
5,55
fat
9,18
carbs
41,29
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Pampushka garlic bunsto serve with borsch

Pampushka garlic bunsto serve with borsch

Ingredients

  • for the dough

  • 350 g wheat flour
  • 200 ml boiling water
    lukewarm
  • 30 g vegetable oil
  • 20 g sugar
  • 5 g salt
  • 1,5 tsp quick-acting dry yeast

  • for garlic sauce

  • 30 g vegetable oil
  • 20 g water
  • 3 cloves garlic
  • 2 sprigs parsley
    or dill
  • salt

Pampushkas are small fluffy buns, which go exceptionally well with borsch, but they can be a great alternative to bread when serving other dishes, too. Coated with the garlic sauce they have an amazing taste and aroma. The dough is going to be super fluffy, and the buns themselves – super soft.


All author's recipes

Ann Tcvelih

Recipe author

Anya, 27, lives in the suburbs of Moskow. She is wife, accountant in the decree, Sanya's mother (2.3 years). Ann likes to cook and, more recently, to take pictures of food. She is positive and open, loves people and believes that it is mutual!

Steps

1
Done

Step 1

Your good spirits is a guarantee of fine pampushkas. So cook pampushkas with a smile on your face!
2
Done

Step 2

Dissolve the yeast in 200 ml of warm water (38-42 C), add sugar and salt, stir well and set aside.
3
Done

Step 3

Sieve the flour in to a bowl, add yeast mixture and vegetable oil. Knead the dough well, until it's smooth and not sticky.

4
Done

Step 4

Cover the dough with tea towel and transfer to a warm place with no draughts. The dough should rise well and double in size (this will take about 1 hour).
5
Done

Step 5

Preheat the oven to 170C (340 F). Knead the risen dough slightly. Then take the dough with one hand and squeeze it through the ring made with your thumb and index finger while pushing up. As soon as you have the desired portion of the dough sticking out, squeeze your finger all the way to close the hole and cut the bun from the rest of the dough. Form all the buns using the same method.
6
Done

Step 6

Line the baking tin with baking paper and grease it with vegetable oil. Place the buns in the tin next to each other, cover with towel and leave to rise for 10 minutes. Remove the towel, transfer the tin with buns into the oven and bake for 20 minutes until golden (depending on the size of the buns the time may vary).

7
Done

Step 7

For the garlic sauce: chop the herbs finely, squash the garlic with garlic crusher. Mix vegetable oil and water, add the herbs, garlic and pinch of salt. Whisk slightly with a fork.

8
Done

Step 8

Turn off the oven heat. When the buns are cooked but still hot, coat them with the sauce and leave in the oven while it's still hot for 10-15 minutes for the sauce to be absorbed.

9
Done

Step 9

Serve pampushka buns with borsch and sour cream. Delicious as a side for other dishes as well. They are tasty both warm and cooled. There is no trouble to separate them from each other.
10
Done

Step 10

Enjoy!

Tips:

There is no need to hunt for the borsch recipe. It’s here.

Pampushka garlic bunsto serve with borsch

Pampushkas are small fluffy buns, which go exceptionally well with borsch, but they can be a great alternative to bread when serving other dishes, too. Coated with the garlic sauce they have an amazing taste and aroma. The dough is going to be super fluffy, and the buns themselves – super soft.

  • Автор рецепта:
  • После приготовления вы получите 10 buns
  • Время приготовления: 90 mins

Ингредиенты

  • 350 g wheat flour
  • 200 ml boiling water
  • 30 g vegetable oil
  • 20 g sugar
  • 5 g salt
  • 1,5 tsp quick-acting dry yeast
  • 30 g vegetable oil
  • 20 g water
  • 3 cloves garlic
  • 2 sprigs parsley
  • salt

Способ приготовления

  • Your good spirits is a guarantee of fine pampushkas. So cook pampushkas with a smile on your face!

  • Dissolve the yeast in 200 ml of warm water (38-42 C), add sugar and salt, stir well and set aside.

  • Sieve the flour in to a bowl, add yeast mixture and vegetable oil. Knead the dough well, until it's smooth and not sticky.

  • Cover the dough with tea towel and transfer to a warm place with no draughts. The dough should rise well and double in size (this will take about 1 hour).

  • Preheat the oven to 170C (340 F). Knead the risen dough slightly. Then take the dough with one hand and squeeze it through the ring made with your thumb and index finger while pushing up. As soon as you have the desired portion of the dough sticking out, squeeze your finger all the way to close the hole and cut the bun from the rest of the dough. Form all the buns using the same method.

  • Line the baking tin with baking paper and grease it with vegetable oil. Place the buns in the tin next to each other, cover with towel and leave to rise for 10 minutes. Remove the towel, transfer the tin with buns into the oven and bake for 20 minutes until golden (depending on the size of the buns the time may vary).

  • For the garlic sauce: chop the herbs finely, squash the garlic with garlic crusher. Mix vegetable oil and water, add the herbs, garlic and pinch of salt. Whisk slightly with a fork.

  • Turn off the oven heat. When the buns are cooked but still hot, coat them with the sauce and leave in the oven while it's still hot for 10-15 minutes for the sauce to be absorbed.

  • Serve pampushka buns with borsch and sour cream. Delicious as a side for other dishes as well. They are tasty both warm and cooled. There is no trouble to separate them from each other.

  • Enjoy!

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