Pampushki with garlic
Wonderful pampushki – with ruddy and crispy crust and tender and very soft crumb. A perfect addition to Ukrainian red borscht.
Compost:
Dough:
- milk (or water) – 300 ml
- eggs – 3 pcs.
- vegetable oil – 100 ml
- dry yeast – 3 tsp.
- salt – 1 tsp.
- sugar – 1 tsp.
- flour – 700-800 gr.
sauce:
- garlic - 8-10 cloves
- parsley – half a bunch
- sunflower oil or olive oil
Cooking pampushki with garlic:
Heat milk or water slightly, add sugar and dilute yeast. Allow the yeast to rise. After the appearance of «cap» add vegetable oil, salt, eggs and lightly whisk everything.
Gradually add sifted flour and make a soft elastic dough. Put the dough in a warm place.
When the dough has doubled in volume, knead it lightly and roll into equal balls the size of walnuts.
Grease a baking tray with butter, sprinkle with breadcrumbs and place the pampushki balls in it. Put the tray in a warm place and let the pampushki increase in volume.
Then bake in a preheated 180 degree oven until browned – about 25 minutes.
Meanwhile, squeeze garlic through a press, add finely chopped parsley greens, vegetable oil and lightly salt.
Allow the garlic to cook until browned.
Once the pampushki are baked, remove from the oven, cover with a towel for 3 minutes.
Then pour the sauce over the pampushki and serve.
Pampushki are ideal instead of bread for Ukrainian red borscht or red borscht with meatballs.
Enjoy!"
