Cuisine: Ukrainian
Weight Calorie content Cooking Time
30 g 180 130 minutes
Products (for 20 pieces):
Flour - about 900-1000 g
Warm water - 500 ml
Fresh yeast - 30 g
Vegetable oil - 50 ml
Sugar - 1 tbsp.
Salt - 1 tsp.
Egg (for greasing) - 1 egg.
Garlic - 5-6 cloves
Vegetable oil - 3-4 tbsp. l.
Parsley or dill greens - 1 small bundle
Salt - to taste
Ground black pepper - to taste
Recipe
The first thing to do is to knead a soft, elastic, not very dense dough for future garlic pampushki. Prepare opara. Crumble the yeast, add sugar, and rub it with a spoon into a liquid mixture. Pour in all the water, add 100 g of flour, and stir well. Cover the opara with a towel and put it in a warm place for 10-15 minutes. Add vegetable oil, salt, and sifted flour, and knead the dough when the okra comes up. Grease a clean bowl with vegetable oil, place the dough, and cover with cling film or a towel. Place in a warm place for 40-50 minutes to rise.
Place the risen dough on an oiled table, grease your hands with vegetable oil. Tear off one piece of dough at a time. If you have a scale at home, you can weigh the dough once so the pampushki turns out the same size. Make a flatbread from each piece of dough, then wrap the edges of the flatbread inward. Round well with your hands to form a round ball. Cover the mold with baking paper or grease with vegetable oil. Place the dough balls in the mold about 1 cm from each other. From this amount of dough, I got 20 pieces, each weighing about 70 g. Cover with a towel and leave to proof for 25-30 minutes.
After this, brush the pampushki with a beaten egg. Bake them in an oven heated to 180-190 degrees Celsius for 20-25 minutes.
While the pampushki is baking, prepare the garlic dressing. Combine chopped garlic, finely chopped herbs, vegetable oil, salt, black pepper, or any spices you like. (If the dressing is very thick, you can add a little water.) Mix everything thoroughly until smooth. The garlic sauce for pampushki is ready.
Take the pampushki out of the oven, remove the paper, and move it to a rack. Smear the still-hot pampushki immediately with garlic dressing.1
Weight Calorie content Cooking Time
30 g 180 130 minutes
Products (for 20 pieces):
Flour - about 900-1000 g
Warm water - 500 ml
Fresh yeast - 30 g
Vegetable oil - 50 ml
Sugar - 1 tbsp.
Salt - 1 tsp.
Egg (for greasing) - 1 egg.
Garlic - 5-6 cloves
Vegetable oil - 3-4 tbsp. l.
Parsley or dill greens - 1 small bundle
Salt - to taste
Ground black pepper - to taste
Recipe
The first thing to do is to knead a soft, elastic, not very dense dough for future garlic pampushki. Prepare opara. Crumble the yeast, add sugar, and rub it with a spoon into a liquid mixture. Pour in all the water, add 100 g of flour, and stir well. Cover the opara with a towel and put it in a warm place for 10-15 minutes. Add vegetable oil, salt, and sifted flour, and knead the dough when the okra comes up. Grease a clean bowl with vegetable oil, place the dough, and cover with cling film or a towel. Place in a warm place for 40-50 minutes to rise.
Place the risen dough on an oiled table, grease your hands with vegetable oil. Tear off one piece of dough at a time. If you have a scale at home, you can weigh the dough once so the pampushki turns out the same size. Make a flatbread from each piece of dough, then wrap the edges of the flatbread inward. Round well with your hands to form a round ball. Cover the mold with baking paper or grease with vegetable oil. Place the dough balls in the mold about 1 cm from each other. From this amount of dough, I got 20 pieces, each weighing about 70 g. Cover with a towel and leave to proof for 25-30 minutes.
After this, brush the pampushki with a beaten egg. Bake them in an oven heated to 180-190 degrees Celsius for 20-25 minutes.
While the pampushki is baking, prepare the garlic dressing. Combine chopped garlic, finely chopped herbs, vegetable oil, salt, black pepper, or any spices you like. (If the dressing is very thick, you can add a little water.) Mix everything thoroughly until smooth. The garlic sauce for pampushki is ready.
Take the pampushki out of the oven, remove the paper, and move it to a rack. Smear the still-hot pampushki immediately with garlic dressing.1
