Pampushki with garlic

Buns with garlic Pampushki are small buns made from yeast dough. There are several versions of the origin of this dish, for example, the word "pampushki" is of French-Italian origin, and the technology of preparation of pampushes points to German roots. Nevertheless, the absolute majority of us have pampushki associated with the national Ukrainian cuisine. The fact that the Ukrainian national cuisine was formed for a very long time and finally formed quite late (still only by the beginning of the XIX century), which influenced the presence in it of elements of various culinary cultures (German, Hungarian, Tatar, Turkish, etc.). And the greatest popularity of pampushki was purchased precisely in the already formed Ukrainian cuisine, so they can deservedly be called a "folk" dish. In accordance with the traditions of national Ukrainian cuisine, dumplings are served to a borscht and mainly with garlic sauce. Pampushki are an excellent alternative to the store bread, which we usually serve to the first dish. This is not only more delicious than buying bread, but it is also much more useful, since we know who and how to cook, what products and what qualities were used. Pampushkas "decorate" any first dish, give it piquancy and new taste sensations, whether it's Ukrainian borsch or Russian soup, halophyte or ordinary meat broth. Cooking pampushki easily, but not fast. The fact is that a considerable time takes up the process of raising the so-called "upsetting" of the test. Therefore, in order not to waste time in vain, prepare them together with the main first dish, for example, while broth is being cooked. In the recipe I propose, a fairly large amount of garlic and greens, as it is not only a storehouse of vitamins and minerals necessary for the human body, but also a wonderful spring fragrance! In the dough, I added olive oil, because with it pampushki are obtained more gentle than when using sunflower. Try to make such pampushki. In my opinion, it is simply impossible to think of the best addition to the first dishes! Advice (on own experience baking pampushkas): perhaps, choosing for yourself the most convenient option for cooking pampushkas, you already noticed that in one case the yeast is immediately mixed with flour, and in the other - they should first be soaked for several minutes in a warm water or milk with a spoonful of sugar and flour. It depends on the type of dry yeast. Be sure to read on the packaging with yeast on how to properly use this product. If you use yeast according to the manufacturer's recommendations, they will do their job the most efficiently, and your dough will quickly and well rise. Otherwise, the dough will rise poorly and in the finished form will not be very tasty.

Buns with garlic Pampushki are small buns made from yeast dough. There are several versions of the origin of this dish, for example, the word "pampushki" is of French-Italian origin, and the technology of preparation of pampushes points to German roots. Nevertheless, the absolute majority of us have pampushki associated with the national Ukrainian cuisine. The fact that the Ukrainian national cuisine was formed for a very long time and finally formed quite late (still only by the beginning of the XIX century), which influenced the presence in it of elements of various culinary cultures (German, Hungarian, Tatar, Turkish, etc.). And the greatest popularity of pampushki was purchased precisely in the already formed Ukrainian cuisine, so they can deservedly be called a "folk" dish. In accordance with the traditions of national Ukrainian cuisine, dumplings are served to a borscht and mainly with garlic sauce. Pampushki are an excellent alternative to the store bread, which we usually serve to the first dish. This is not only more delicious than buying bread, but it is also much more useful, since we know who and how to cook, what products and what qualities were used. Pampushkas "decorate" any first dish, give it piquancy and new taste sensations, whether it's Ukrainian borsch or Russian soup, halophyte or ordinary meat broth. Cooking pampushki easily, but not fast. The fact is that a considerable time takes up the process of raising the so-called "upsetting" of the test. Therefore, in order not to waste time in vain, prepare them together with the main first dish, for example, while broth is being cooked. In the recipe I propose, a fairly large amount of garlic and greens, as it is not only a storehouse of vitamins and minerals necessary for the human body, but also a wonderful spring fragrance! In the dough, I added olive oil, because with it pampushki are obtained more gentle than when using sunflower. Try to make such pampushki. In my opinion, it is simply impossible to think of the best addition to the first dishes! Advice (on own experience baking pampushkas): perhaps, choosing for yourself the most convenient option for cooking pampushkas, you already noticed that in one case the yeast is immediately mixed with flour, and in the other - they should first be soaked for several minutes in a warm water or milk with a spoonful of sugar and flour. It depends on the type of dry yeast. Be sure to read on the packaging with yeast on how to properly use this product. If you use yeast according to the manufacturer's recommendations, they will do their job the most efficiently, and your dough will quickly and well rise. Otherwise, the dough will rise poorly and in the finished form will not be very tasty.

Ingredients:

• Wheat Flour 500 g
• Sugar 1 tbsp. l.
• Eggs chicken 2 pcs.
• Yeast dry 10 g
• Water boiled 1 tbsp.
• Olive oil 1 tbsp. l.
• Salt 1 tsp.
• Fresh dill 1 bunch
• Boiled water 5 tbsp. l.
• Sunflower refined sunflower oil 2 tbsp. l.
• Garlic 5 denticles
• Salt 2 pinch

Instructions

• Step 1 To make pampushkas with garlic we need: flour, dry yeast, eggs, olive and sunflower oil, warm boiled water, garlic, greens, sugar and salt.
• Step 2 Dry yeast is bred in 3/4 cup warm water, along with 1 tablespoon of sugar and 1 tablespoon of flour. Let's brew for 5 minutes so that we get the so-called "opara".
• Step 3 Sift flour through a sieve so that it is saturated with oxygen, and our pampushki turned out more lush and tasty.
• Step 4 In 3/4 the amount of sifted flour, add two chicken eggs.
• Step 5 Just a couple of careful movements with a spoon, just a little bit, stir the eggs into the flour. By this time in the glass we already have an opara (on its surface a chiffchaff was formed).
• Step 6 Now pour the spit into the flour with chicken eggs and mix well with a spoon.
• Step 7 Add the rest of the flour. Now, with your hands, knead the dough, and do this until the dough becomes soft, elastic and will not stop sticking to your hands. We form a ball from the test.
• Step 8 Transfer the ball from the dough into a greased form with vegetable oil, cover with a towel and let it brew in a warm place for 1 hour (the dough should rise almost 2 times).
• Step 9 Divide the dough into portions and round each piece into a ball.
• Step 10 We put the baking mold in parchment. Place the resulting balls in a mold and lubricate the surface of the blanks with a small amount of vegetable oil. We leave pampushki for another 30 minutes in a warm place. After proofing, bake pampushki in the oven at 180 ° C for 25-30 minutes.
• Step 11 To prepare the garlic sauce finely chop the dill and chop the garlic on a small grater.
• Step 12 Mix the following ingredients in a small container: garlic, dill, boiled water and salt. Then add 2 tablespoons of vegetable oil and mix well.
• Step 13 After the dumplings are ready, they must be laid out of the oven and allowed to cool for 5 minutes. This is done to ensure that garlic and herbs do not lose their flavor and aroma.
• Step 14 On a few cooled pampushkah distribute the sauce. Perfect aroma of garlic and greens in words it is impossible to convey!