Garlic pampushki for borscht
10 servings
150 minutes
The "lovebirds" of Russian cuisine are garlic pampushki and borscht. There is no secret in the dough recipe, except that you may need a little more flour than indicated. It is important to generously grease the pampushki with garlic sauce, literally pouring it over each bun.
1
Dissolve yeast, sugar, and salt in warm water (not more than 45 degrees). Add flour and half of the vegetable oil and knead the dough.
- Dry yeast: 10 g
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Water: 250 ml
- Wheat flour: 400 g
- Vegetable oil: 4 tablespoons
2
Roll into a ball, cover with a towel, and let rise for 1 hour.
3
Then divide the dough into small pieces and roll them into balls the size of a small chicken egg, placing them tightly in a greased baking dish and leaving for 30 minutes to rise.
- Vegetable oil: 4 tablespoons
4
Brush with egg yolk and place in a preheated oven at 200 degrees for 20-25 minutes.
- Egg yolk: 1 piece
5
Press the garlic, add the remaining half of the vegetable oil and salt to taste, and whisk. Fresh herbs can be added to taste.
- Garlic: 5 clove
- Vegetable oil: 4 tablespoons
- Salt: 1 teaspoon
- Fresh herbs: to taste
6
Take the pampushky out of the oven and immediately brush with garlic sauce.
7
Cover with a towel and leave for 15 minutes, then transfer to a wooden board. Serve with borscht.
