According to one version, the term "pampushka" comes from the French word pompom, that is, a ball. They are baked and deep-fried, made from yeast dough, cottage cheese, potato and even puff pastry. Traditionally, donuts are served with garlic dressing for borscht, but there are also rich variations of them.
It is necessary
-
- 1 glass of milk
- 2 cups of flour
- 2 tbsp vegetable oil
- 1 tsp Sahara
- 1 tsp salt
- 1 sachet dry yeast
- 1 head of garlic
- greens
Instructions
Step 1
The first step is to prepare the dough. Dissolve yeast and sugar in warmed milk, leave in a warm place for 10-15 minutes.
Step 2
Sift the flour into a separate bowl, mix it with salt, pour the dough into the bowl, stir with a wooden spoon until a sticky mass is formed. Add butter to the dough, mix well, cover with a film or towel, leave in a warm place to rise.
Step 3
Knead the dough that has risen twice and let it rise again. If the dough is thin, sprinkle it with flour while kneading.
Step 4
Form the dough into small round buns with a diameter of no more than 3-4 cm. Line a baking sheet with oiled paper, place the donuts on it at a distance of 1-2 cm from each other. Before baking, the buns can be brushed with egg yolk mixed with water or milk.
Step 5
While the donuts are coming up, heat the oven to 200 ° C, send the baking sheet into it for 15-20 minutes.
Step 6
Peel the garlic, pass it through a crusher or grate it on a fine grater. Finely chop the greens with a knife, add to the garlic. Season the garlic mixture with salt. For juiciness, you can pour a couple of tablespoons of oil, beer or just water into it.
Step 7
Remove the donuts from the oven, brush them with garlic, put them in a bowl, cover so that the products are well saturated with the sauce and become soft. It remains only to cook the borscht.
