It is impossible to imagine aromatic fresh borscht without fluffy garlic buns - pampushki. It is this serving of the first course that is traditional for most restaurants of authentic Ukrainian cuisine.
Thanks to this recipe, you can prepare these famous buns at home, and your family can confidently say that they tried real Ukrainian pampushki with garlic for borscht.
The recipe in the oven will require a little time on your part, since baking uses yeast, and the dough needs to rise and acquire that airiness. But in our article you will also learn recipes on how to prepare donuts in a short time, as well as what to do for those who do not have an oven.
How to prepare pampushki with garlic for borscht - recipe with photos step by step
Ingredients for donuts:
- Flour - approximately 400 g (2 cups)
- Kefir – 200 ml (1 glass)
- Chicken egg – 2 pcs.
- Salt – 1 teaspoon
- Sugar – 1 tbsp
- Fresh yeast – 30 g (dry – 10 g or 2 teaspoons)
- Refined sunflower oil – 2 tablespoons
Ingredients for garlic sauce:
- Refined sunflower oil – 2 tablespoons
- Drinking water – 2 tablespoons
- Garlic – 3 cloves
- Fresh dill – 3 sprigs
Preparation time 10 minutes + 60 minutes for rising dough + 30 minutes for baking
Yield: 6 servings
Prepare all ingredients. It’s convenient when all the ingredients are at hand and you are not distracted by searching for them while preparing garlic dumplings. Recipe with photos step by step using kefir, but you can also use ordinary milk to prepare this baking.
For the dough: in warm (you can heat it in the microwave by turning it on at full power for 30 seconds) kefir, dissolve the yeast until smooth. You can use dry yeast instead of fresh; for this, take 2 tsp. Add salt and sugar to kefir.
Add egg and vegetable oil to our kefir-yeast mixture. You can take homemade, aromatic oil. Mix thoroughly with a pastry whisk or food processor.
Pour 1 cup of sifted wheat flour into a bowl. This will further enrich the dough with oxygen. Stir with a whisk so that there are no lumps.
Sift the rest of the flour through a sieve and add gradually. Mix each portion of flour into the dough by hand. When it becomes more dense, place it on a flat surface sprinkled with flour and replace the loose yeast dough with homogeneous dough.
Let the yeast dough for pampushki rest and rise for about 40-60 minutes in a warm place, depending on the air temperature in your kitchen (I usually put a bowl of dough on the radiator if it is the heating season, and in a bowl of warm water if not) .
When the dough has more than doubled in size, we begin to form pampushki with yeast and garlic. Using a culinary scale (or by eye if accuracy is not important), divide the dough into 8-10 equal pieces and roll them into balls. Grease a baking pan with vegetable oil and place the dough balls into the pan at some distance from each other, as the dough will rise.
Leave the pan with the buns in a warm place again, now for about 20 minutes. The buns have risen and increased in size.
Bake garlic dumplings in an oven preheated to 190-200 degrees for 25-30 minutes until golden brown. If for some reason your oven does not work (or simply does not exist), you can bake donuts in a multicooker on the “Baking” mode. To do this, bake for 40 minutes on one side, turn over using a steamer bowl and bake on the other side for another 20 minutes.
Meanwhile, prepare the spread - mix chopped garlic cloves, 2 tablespoons of vegetable oil, water and fresh, finely chopped dill.
Meanwhile, our buns for the borscht were baked. This is easy to check - if the surface is ruddy and the wooden stick is dry after piercing, then they are ready. Remove them from the oven.
Spread the garlic sauce directly onto the hot buns and leave them to cool for 5-10 minutes.
Release the buns from the mold and serve our fragrant, ruddy pampushkas with borscht. Believe me, this dizzying smell of fresh bread and garlic with herbs will quickly bring the whole family to the table and you won’t have to wait for anyone.
Dumplings with garlic - step-by-step recipe
Pour milk at room temperature into a bowl.
Add wet yeast kneaded by hand.
Add sugar and salt.
Mix milk with additional ingredients with a whisk. Sugar, salt and yeast should be completely dissolved. Pour in sunflower oil.
Stir.
After this, you can add wheat flour sifted through a sieve in small portions.
Knead the dough to a fairly tight consistency, like for braided cheese with cheese.
Cover the bowl with the prepared yeast dough with a towel so that it does not dry out, and leave it to rise. After 40 minutes, the dough should double in volume.
Cover a baking tray or baking sheet with parchment. Lubricate with a brush moistened with vegetable oil. When working with yeast dough, your hands must be moistened with cold water or sunflower oil. The dough will not stick to your hands treated in this way. Turn on the oven at 180C. While it is warming up, you can slowly start preparing Ukrainian donuts.
Take a small piece of dough and roll it into a ball with a diameter of 5-6 cm. Place the dough balls in rows on a baking sheet. Don’t forget that the donuts should increase in volume during proofing and baking, so leave 2-3 cm of space between them.
Let the donuts rise for 10 minutes.
Beat the egg with a pinch of salt in a small bowl with a fork. Dip a brush in the egg and brush the donuts with it.
Thanks to the egg, ready-made donuts will acquire a beautiful golden brown crust.
Place the donuts on the middle shelf of the oven. After 15 minutes, you can additionally brush them with the remaining egg. Bake them for 40 minutes. In the photo you see what the finished donuts look like.
Carefully separate them. Place in a bowl and cover with a towel. You can put them in a saucepan and cover with a lid. Meanwhile, prepare garlic sauce. Wash and finely chop the parsley leaves with a knife.
Peel and press the garlic cloves through the garlic press. Add garlic to chopped parsley.
Add a pinch of salt to the sauce and pour in sunflower oil. Stir in garlic sauce.
Pour it onto the donuts. Shake the covered bowl or pan several times. That's all, aromatic Ukrainian dumplings with garlic are ready for borscht . Enjoy your meal. Dumplings prepared according to this recipe do not go stale for 2-3 days. They need to be stored in a bag, preferably in the refrigerator.
Dumplings for borscht in 20 minutes with garlic on kefir without yeast
While your aromatic homemade borscht is brewing, you can prepare garlic dumplings for it in 20 minutes using soda rather than yeast.
Ingredients
- Wheat flour - 2.5 cups
- Soda - 1 tsp.
- Vegetable oil - 30 ml and 2 tbsp. l. for refueling
- Kefir – 150 ml
- Salt - to taste
- Garlic powder - 1 tsp.
- Parsley - a few sprigs
How to cook pampushki with soda in the oven
Sift the flour into a small bowl or saucepan. There we also put garlic powder, soda slaked with vinegar or lemon juice and salt (about 1/2 teaspoon).
Mix all dry donut ingredients well. Pour the liquid ingredients (kefir and vegetable oil) into a small depression made in the center. Pour in the liquid gradually, stirring until smooth.
Using your hands, knead the dough into the bowl until the garlic bun dough reaches the desired consistency. Adjust the amount of flour yourself, as it may take a little more or less flour than indicated in the recipe. Add flour one tablespoon at a time, we want a “springy” dough.
Form small balls of the same size from the dough and place them on a baking sheet greased with vegetable or butter. Place the baking sheet in an oven preheated to 180 degrees for 20 minutes.
Pass the garlic cloves through a press, add oil, chopped parsley and shake several times.
A few minutes before the donuts are ready, take out the baking sheet, pour garlic sauce over the buns and put them in the oven again - this way they will be better soaked.
Required ingredients:
For donuts:
| drinking water – 250 ml | selected category chicken egg – 1 pc. |
| butter – 50 g | salt - a small pinch |
| sugar – 1 tbsp. l. | wheat flour, high-grade – 450 g (+/-) |
| granular yeast, instant – 10-11 g (bag) |
For the garlic sauce:
| fresh garlic – 2-3 cloves | sunflower or olive oil – 4-5 tbsp. l. |
| purified water – 2-3 tbsp. l. | table salt (preferably fine) – a pinch |
| ground black pepper - a pinch |
Recipe for dumplings with garlic for borscht without yeast
If you never succeed in baking with yeast, and you don’t want to transfer the products, there is only one way out - bake without them. Don’t worry, the donuts will be no less tasty and aromatic.
Cooking time: 20 minutes
Number of servings: 12
Energy value
- calorie content – 292.5 kcal;
- proteins – 7.5 g;
- fats – 7.8 g;
- carbohydrates – 47.9 g.
Ingredients
- kefir – 150 ml;
- flour – 500 g;
- salt – 10 g;
- soda – 5 g;
- vegetable oil – 50 ml;
- greens (parsley, dill) – 20 g;
- garlic – 20 g.
Preparation
- Prepare a suitable bowl and sift the flour into it. Add other dry ingredients - salt and soda, after quenching with vinegar.
- Make a small depression, pour in kefir and 30 ml of vegetable oil. Try not to pour out everything at once, gradually add liquid and stir.
- When the dough becomes elastic enough, place it on the table and continue kneading.
- Preheat the oven to 180-190 degrees and form small balls. You can place them on a baking sheet, or in a round shape. If you have never done this and have no idea how big the donuts should be and how to position them correctly, watch our video and photo.
- After putting the donuts in the oven, let's start with the sauce. It is very simple - you need to grate or squeeze the garlic, add oil, salt and finely chopped herbs. You can also add chopped onion.
- After 20 minutes, take out the donuts and pour the sauce over them. That's the whole simple step-by-step recipe. Bon appetit!
Advice: don’t be discouraged if you don’t have an oven or bread machine at home. Dumplings without yeast can be cooked in a frying pan. To do this, small buns or oblong pies are formed in the same way and fried in a frying pan until golden brown.
As you can see, baked or fried garlic crumpets are a great way to give hot entrees a completely different, more attractive look. Quick recipes will not only help the always busy housewife create a real masterpiece from a simple dough, but will also turn an ordinary meal into a small celebration.
Dumplings with garlic from Alla Kovalchuk
The well-known amateur cook Alla Kovalchuk revealed some of her secrets for baking donuts with garlic.
Components:
- Milk – 0.5 l;
- Flour – 400 g;
- Margarine or spread – 50 g;
- Garlic – 3 cloves;
- Sugar – 1 tsp;
- Salt – 1 tsp;
- Vegetable oil – 50 ml;
- Yeast “Soft moment” - 1 package;
- Water – 3 tbsp. l.
Pour dry yeast and one glass of crushed flour into the heated milk. Mix everything well and leave for a few minutes. When you see a yeast cap appear, add salt, melted spread and the remaining flour.
Mix everything well until homogeneous and soft. The dosage of flour may vary, it all depends on its quality. At the end, grease the finished dough with vegetable oil and, covering with a bowl, leave to rise for one hour. It will at least double in size.
In a small bowl we dilute water, chopped garlic and fresh herbs - this will be the sauce for the donuts.
We activate the electric oven at 185 °C. Cover a baking sheet with tracing paper and place the formed balls.
Let it rise for a few more minutes, cut the top with scissors to give it a beautiful shape.
Coat with beaten egg and immerse in baking for half an hour until a beautiful color appears.
Remove and pour garlic sauce over until cool.
Dumplings with garlic for borscht in a frying pan
Traditionally, Ukrainian red borscht is served with smoked lard, homemade sour cream and pampushki with garlic.
Components:
- Flour – 450 g;
- Water – 450 ml;
- Dry yeast – 1 tbsp. l.;
- Salt, sugar - 1 tsp;
- Garlic – 4 cloves;
- Fresh parsley - a bunch;
- Vegetable oil – 100 ml.
In a glass of warm boiled water, dilute dry yeast. While they are activated, chop the garlic cloves. Mix the remaining water, sugar and yeast dough. Add crushed flour and salt in small portions. Knead the dough. When it becomes thick enough, dump it onto a smooth surface and continue kneading. Make sure that it is not too steep, otherwise it will not rise well and the donuts will be rough. We tear it into a clean bowl and wait an hour until it rises in volume.
Pour vegetable oil into the frying pan. Let it warm up well. Form into balls and dip to fry. They should be half covered with oil. This creates a deep fryer effect.
Mix garlic, salt, herbs, a couple of tablespoons of water and sunflower oil.
After frying all the dumplings, transfer them to a large glass bowl, pour over the garlic syrup and mix well.
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