Garlic mushrooms - 10 recipes

If you are going to cook borscht, be sure to bake garlic pampushki to it. Together they will make an excellent culinary ensemble. Lush buns are perfect for other hot dishes. Try them with chicken soup, sour cabbage soup or pilaf. Homemade garlic muffin will replace regular bread from your table.

Pampushkas are baked very simply. Few can resist the mouth-watering, fragrant slices of crumb. Treat your loved ones. Learn a couple of recipes. These pastries can be your signature dish.

Ingredients

The cuisines of the Slavic peoples are largely similar. They abound in hearty, nutritious, high-calorie dishes that are easy to warm on an unfavorable day. Pampushki is a vivid example of this.

In the classic version, these are nutritious high-calorie buns, which are prepared on the basis of milk, eggs, butter and yeast. Pampushki is a very tasty muffin, which, unfortunately, can not be called diet. So those who care about the figure should consider other options - on the water or without yeast.

Culinary thought does not stand still, and household appliances simplify our lives. Pampushki, like almost any dish, is now offered to cook in a slow cooker. But the most delicious crumpets are obtained, of course, in the oven. To give a golden color, they are smeared with yolk. And the finished dish is abundantly watered with garlic oil, which gives them a unique flavor.

Useful cooking tips

Experienced culinary experts advise you to carefully approach the choice of products. Flour is one of the main components of the dough. The properties of the finished product depend on its quality. For donuts, only the highest grade is suitable.It is advisable to choose flour marked “Extra”. It has the smallest amount of fiber and a lot of carbohydrates. The dough on this basis rises better, and the crumb is airy and finely porous.

Before adding to the dough, flour should be sifted through a sieve. The grains will be saturated with oxygen, which will subsequently create fertile soil for the formation of a lush elastic crumb.

When choosing yeast, dry or fresh, pay attention to the expiration date. Old and stale ones will not rise well, respectively, they can completely destroy the whole idea.

The yeast dilution fluid, whether milk or water, should be warm. It is better to heat it up to 40˚С. In a cold environment, the yeast will not come to life, and in a hot environment, their enzymes simply curl.

Tasty recipe: garlic soup with borsch

Knead the dough to put in heat. In winter, there will be no problems with this, since each house has a heating device. In the summer you have to be smart. Alternatively, the dough can be immersed in the oven with the light on. A sufficient amount of heat will be emitted from the illuminator to create the optimum temperature. A bowl should be covered with a towel, or wrapped with cling film.

There is one more way. Put a glass of water in the microwave and bring it to a boil. Put a bowl of dough next to it. You can not cover anything from above, evaporating moisture will not allow the dough to dry. The microwave door must be kept closed, and, of course, the device must never be turned on.

Usage tip

Shelf life of pampushki is about two days. If you didn’t have time to eat the whole portion, you can freeze them, and put them in the refrigerator before serving. Slow defrosting will return them to their original appearance.

10 proven recipes:

We present to your attention not only recipes, but well-proven and practical methods of preparing homemade cakes. Here are the best recommendations from housewives who share their experience on how to cook garlic pampushki.

Pampushki with garlic for borsch

 

Classic donuts are made with milk and water. We take half a glass of one and the other, mix, heat to a warm state. The liquid should be slightly warm to the touch. Pour everything into a container where the dough will be kneaded.

We dilute 2.5 teaspoons of dry yeast in a liquid, gradually add a tablespoon of flour and one teaspoon of sugar. The dough is kept in a warm place for about 20 minutes. Due to the vigorous activity of the yeast, the entire surface of the mixture is covered with bubbles.

We put a container on the table, sift into it three glasses of flour. Add a table egg and three large tablespoons of vegetable oil. Do not forget to salt to taste.

Knead the tender dough until it sticks to the fingers. Roll a big ball out of it. Cover with a towel, leave to rise in a warm place. The dough will be ready in half an hour.

Let us warm up the oven by setting the temperature of the cabinet 180˚С. Prepare the garlic seasoning and the yolk to grease the balls. Squeeze 5-6 cloves through a garlic press. Pour them with vegetable oil so that it slightly covers the seasoning. Separate the yolk from the protein, beat it and set aside for now.

The dough has come, we are preparing a baking sheet. We cover it with baking paper, or grease it with slightly melted butter. You can also cover the parchment itself with confectionery fat.

How to form a ball? Rub your hands with vegetable oil. We put a large piece of dough in our palm and squeeze it into a fist. Squeeze a small ball out of the dough. We will get a neat donut, 3-4 cm in size. We try to make them the same size.

We put it tightly on a baking sheet, leaving a gap of 1-1.5 cm between them. The buns during baking will rise and stick together into a single bun. If you take a round shape, you get a beautiful daisy.

Grease the donuts with yolk. From this they are covered with a delicious golden crust. We send to the preheated oven for 20-25 minutes. We check the readiness of baking, if the dough does not stick, then you can take it out. Lubricate hot buns with garlic oil.

Lenten garlic pampushki

 

Lenten buns are prepared without milk and eggs, but with the addition of the main ingredients: flour, water, yeast, vegetable oil and salt with sugar to taste preferences. Garlic and fresh dill are required to add flavor.

We activate the yeast. This will require 1.5 teaspoons of dried or 15 grams of fresh yeast. Stir them in half a glass of warm water with a tablespoon of sugar. We stand for 15 minutes until the formation of a foam cap.

Pour into a container of 600 grams of sifted flour. Pour yeast here. Add about a teaspoon of sugar and a little salt. Thoroughly mix all the ingredients to get a homogeneous mass, and salt and sugar are evenly distributed over the dough.

Next, you need 370 ml of heated water. It should be noticeably warm. Pour it into flour and stir with a spoon. Here we add two tablespoons of odorless vegetable oil.

Knead the dough by hand. It will become smooth, elastic, soft, will stick a little. Therefore, pre-grease the container with vegetable oil and place the base. We stand for an hour, putting it in a warm place. After a little pause, form a ball and leave it to rise again.

After another hour, the dough will be ready for baking. Let's make balls out of it. They can be formed as in the first recipe, or in a different way. We tear off small pieces, from which we form thick cakes with our hands. Wrap the edges inward and get a neat roundish.

We put them in a greased form. Cover with cling film. Give them a little lift. Proofing takes about 40 minutes.

Slightly sprinkle the dumplings with water and send to the hot oven. Baking time will be 25-30 minutes at 180 ° C.

While the baking dishes are baking, we will prepare a fragrant seasoning. Mash a few cloves of garlic and mix them with chopped fresh dill. Dilute the mixture with vegetable oil.

Ready-made dumplings, flavored with prepared seasoning, can be eaten both in hot and in cooled form. In the lean version, they also turn out incredibly lush.

Oven garlic flakes

There is one interesting option for baking in the oven. Garlic dough for dumplings is prepared according to a traditional recipe.

It includes:

• 200 grams of warm water;
• ½ cup warm milk;
• eggs - 3 pieces;
• half a glass of vegetable oil;
• 3 teaspoons of dry yeast;
• salt, sugar per teaspoon;
• 700 grams of flour.

Mix milk, water, sugar and yeast in sequence. A quarter of an hour will be enough for the dough to rise.

We put half a kilogram of sifted flour, ready dough into the container, beat eggs, salt and vegetable oil. Knead the dough, gradually sifting the rest of the flour. Knead it with your hands, leaving it in a warm place. Let’s follow the increase in volume, which should increase by 2-3 times.

From the dough we will form a large layer, roll it to a thickness of half a centimeter. Cut with a knife into squares with a side of 3-5 cm. Dip each in vegetable oil. Fold in three rows in aluminum utensils (pot or pan) with a lid.

Place in the oven as usual at 180 ° C for 25 minutes. Before finishing, open the lid and let the pieces brown. Lift the bottom row up and add fire.

Pour the finished slices with garlic oil. To complete the flavor, add dill. Stir the dumplings with filling well.

Slices prepared in this way produce a very appetizing crisp. However, they remain soft inside.

Garlic mushrooms recipe on water

We traditionally need to make a dough. A glass of warm water, a tablespoon of dry yeast, a teaspoon of salt and the same amount of sugar are mixed together and left until a fluffy foam is formed.

We place three glasses of flour on a table or a large cutting board, make a small depression in the center to pour the dough. Add 50 grams of melted butter there. Knead the dough, adding flour so that it does not stick to the fingers.

Let's make a big ball and send it to heat.After an hour we’ll take a moment and let it stand for the same amount of time.

We form a sausage from a ball with a diameter of 5 cm. Cut it into circles 2-3 cm thick. Roll a ball from each piece. Lay on a baking sheet. Do not forget to grease the surface of the dumplings with yolk. The standard baking time is 30 minutes at a temperature of 180-200 ° C.

Flavor the finished dish with garlic sauce, which was repeatedly mentioned in each recipe.

Ukrainian donuts with garlic for borsch

Real Ukrainian donuts are prepared using milk and butter.

Bulk products are mixed first:

• three glasses of flour;
• a little salt;
• one teaspoon of dried yeast;
• 20 grams of sugar.

Pour into a homogeneous mixture of 30 grams of butter, after melting it. We send 350 ml of warm milk there. Knead and spread the dough on a table sprinkled with flour.

Knead the mass with your hands, forming one large ball. Leave for an hour to rise, covering the dishes with a towel.

Roll out the mass into a sausage. Cut into even pieces. Out of this amount of dough, 24 dumplings will be obtained. Place them tightly in a heat-resistant, greased dish. Leave under the towel for proofing for an hour.

We smear each donut with yolk. Bake at 180-200 ° C. We check readiness after 25-30 minutes. A little salt is put in the garlic sauce. Abundantly flavored pastries just removed from the oven.

Multicooked garlic mushrooms

 

A slow cooker cannot fully replace an oven. But there are also advantages here. The technique sets the exact modes, and you do not need to monitor the baking process.

We mix all the components in the container:

• flour (300 grams);
• water (175 grams);
• salt (1 teaspoon);
• as much dry yeast;
• sugar (2 teaspoons);
• 2 tablespoons of odorless vegetable oil.

It is worth recalling that the water is taken warm. We form a ball from the dough and leave it warm for half an hour, covered with a napkin.

We roll 8 identical balls from the mass. We lay them on the bottom of the multicooker bowl, which must be lubricated with vegetable fat in advance. Turn on the "Yogurt" mode. We leave the dumplings for 60 minutes to part.

Cook in the “Baking” mode for 45 minutes. We put the chamomile on a plate and again gently place it in the bowl upside down. Fry dumplings on the other hand in the same mode for another 15 minutes. We eat ready-made pastries, dipping in garlic sauce.

Pampushki with garlic without yeast

This recipe reduces cooking time. Since we do not use yeast, we do not have to wait until the dough rises.

The role of activator and baking powder will be performed by baking soda, which is quenched with apple cider vinegar, boiling water or lemon juice. Add it to 2.5 cups flour. Immediately put the rest of the components: a little salt, vegetable oil (three tablespoons), milk (3/4 cup).

Knead the dough until smooth, then roll out into one thick layer (1 cm). Cut with a knife into even pieces. Dip each in oil. Add to the bottom of the pan. Close the lid. Put in the oven.

For baking we use the usual mode (180 ° C, 25 minutes). In the end, open the lid and add a lot of fire for about five minutes. Let it be browned, take it out. Mix with garlic oil dressing.

Pampushki with garlic to borsch in a pan

 

A great addition to a plate of red borsch. Thanks to one secret, donuts are surprisingly lush and do not fall even after cooling.

In half a liter of kefir, stir 2 teaspoons of soda. The trick is that it does not need to be extinguished in advance. Reacting with the acid of the milk drink, it foams and gives a lot of bubbles, due to which the dough rises greatly during frying. Pampushki bake well and become airy.

After adding soda, you will see how kefir begins to foam. Put there a teaspoon of salt and sugar. Flour will need two or three glasses. We will look at the consistency. Add a little, kneading, so that the dough becomes soft, not cool.

The process continues until the dough is smooth.We will form a layer that we will divide into pieces.

Flat donuts are fried on both sides under a lid in a dry pan. Put the finished dish in a saucepan and close the lid.

From butter, garlic and salt, prepare the sauce. The amount of ingredients is measured by eye. Fill the aromatic mixture of donuts. Holding the lid tightly, shake the pan so that all the pastries are soaked in garlic.

Garlic & Herb Muffins

Pampushki can immediately be baked with the filling. It turns out very tasty. They do not need to be greased with anything and you can eat as soon as they are ready.

Take a glass of water poured to the top. Mix with a tablespoon of sugar and a pinch of salt. Add 2 tablespoons of vegetable oil.

Heat the mixture a little on the stove. It is important not to bring it to a hot state. Soluble in it is a teaspoon of dry yeast. Set the dough aside for 10 minutes.

When the yeast is activated, sift in portions into a bowl 2 cups of flour and an egg. Knead an elastic, slightly sticky dough. Leave it warm for an hour, covering it with a napkin.

Form a few round buns. Let them stand on a baking sheet for 15-20 minutes. At this time, we will deal with the filling. Cook it from garlic, herbs and butter.

In a glass of a blender we’ll place 5-7 large cloves of garlic, dill or other herbs, add 30 grams of soft butter. Beat the mass until smooth.

On top of each bun, make a cross section, where we place a teaspoon of the filling. Coat the surface with egg yolk. We will bake on the already tested mode.

Garlic flakes in milk

In the recipe, water can be replaced with milk. Our pastries will benefit from this.

In a glass of milk, we will dilute a tablespoon of refined sugar and two tablespoons of vegetable oil. We will warm up to 35-40˚С. Stir in a mixture of 7 grams of fresh yeast. Let’s insist.

Add a pinch of salt, an egg and two glasses of flour to the liquid. Knead the dough, leave it warm for an hour.

Cover the baking sheet with parchment, which a little grease with butter. Roll the dough into balls. Lay them tightly to each other. Leave it alone for half an hour. The balls will rise. Lubricate them with yolk, previously diluted a little with water. Sent to the oven. In each recipe, the same baking regimen is mentioned - the approximate time is 25 minutes, the temperature is 180 ° C.

Spread the finished buns with garlic oil and sprinkle with herbs. We use dill, parsley, basil or a mixture of herbs to taste.

Folk cuisine is a source of inspiration, a storehouse of recipes proven over the years. Nothing excites appetite like popular favorite dishes of all. Feeding borsch without donuts, you make a huge mistake. Indeed, it is fresh garlic bread that best complements the taste of a rich hot dish.