Insanely Easy Ukrainian Garlic Pampushky Recipe For The Lazy
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Garlic pampushky recipe is a traditional Ukrainian baking made from yeast dough, which is served with borscht and soups. The aroma of garlic and fresh bakery makes you dizzy and whets your appetite.
But cooking them is no easy task. You need to knead the dough, wait until it rises. Then bake in the oven. Oh what a hassle!
If you really want garlic pampushki, and borscht is already asking for your mouth, you can try this quick recipe. You don’t have to wait long for the dough to rise.
Pampushki are fried in a pan until golden brown and sprinkled with greens and garlic on top. It turns out no less tasty, but much faster.
Ingredients
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Nutrients
Calories
261.58
261.58
Carbohydrates
49.93
49.93
Fat
4.48
4.48
Protein
6.23
6.23
Step by step method
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Step 1
Dissolve salt, sugar, yeast in warm water. We add vegetable oil.
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Step 2
Sift the wheat flour and start kneading the dough with a spatula or spoon. Then we grease the table and hands with vegetable oil and knead with our hands on the table.
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Step 3
Pass the garlic through a press, finely chop the greens. Combine and season with vegetable oil. We leave for about 10-15 minutes. Divide the dough into 6 pieces and roll into balls.
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Step 4
Press each ball lightly to make a small circle. Fry on both sides until golden brown in a sufficient amount of oil.
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Step 5
We remove and still hot pampushki generously lubricate the prepared dressing. Can be served hot or cold. But be sure to hot borscht or soup. It's insanely delicious!
Tips & variations
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In the old days they made lazy pampushki. Ordinary bread was broken into pieces, laid out in a bowl and poured with garlic sauce (water, vegetable oil, chopped garlic). Such pampushki were eaten with borscht, and simply as a separate dish.
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There are dozens of recipes for garlic pampushki, but the difference is only in the preparation of the dough, the sauce is not much different. There are two options: put garlic sauce in the dough or pour it over ready-made pampushki. The second is preferable because garlic does not tolerate heat treatment well.
admin
This is my favorite recipe! Thanks from Ukraine!