Pampushka (or pampuh - in Ukrainian) is a miniature bun the size of a heavenly apple or nut. However, it is very tasty, and is very popular not only in its original homeland - Ukraine, but also far beyond its borders.
Traditionally pampushk served with garlic sauce, and are a great addition to the Ukrainian borscht. According to one version, the name "pampushka" comes from the French word pompon (ball). However, this product has another name - Peza. It is often found in the culinary books of the XIX century.
Bread dumplings are baked from very sweet dough (egg, butter or milk) with yeast. The dough itself is made uncool and wait for it to rise 2 times. Then divide the dough into small "nuts", each of which is in vegetable oil. After that, the "nuts" are boiled in forms, and only then sent to the oven, where they are baked to a light blush. On the table pampushki served necessarily hot and with a sauce of garlic or fried onions.
- Dry yeast - 1 tsp.
- Sugar - 10 gr
- Milk (preferably homemade or pasteurized) - 1 tbsp.
- Flour - 2-2.5 st.
- Vegetable oil - 2 tbsp. l
- For lubrication:
- Egg - 1 pc.
- Water - 1 tsp.
- For the sauce:
- Garlic - 3-4 slices
- Water - 1 tbsp. l
- Vegetable oil - 1 tbsp. l
- Pour the yeast into a cup or cup, add some warm water and a pinch of sugar.
- Mix and leave in a warm place until the yeast starts to foam (about 10 minutes).
- When the yeast comes up, pour it into a deep bowl or plate. Add salt, sugar, vegetable oil. Pour in warm milk.
- Stir the mass gently and, continuing to mix, inject the sifted flour. It takes so much flour that the consistency of the dough allows you to pick it up.
- Place the mixture on a greased surface and knead well. The result should be a soft and elastic dough that does not stick to the hands and the working surface.
- Smear the dough with vegetable oil, fold it in cellophane, and put it in a warm place for 1.5 hours.
- You need to wait for the dough to "fit" and increase in size by about 2 times.
- After the dough fits, it needs to be kneaded and divided into small pampuhi.
- To do this, take the dough and squeeze it through the hole that forms between the thumb and forefinger.
- Hands periodically grease with vegetable oil so that the dough does not stick.
- Cover the bottom of the pan with parchment baking paper and smear with vegetable oil.
- Put the dough pieces on paper and leave for 20 minutes so that the pieces of dough “fit”.
- Beat 1 egg with 1 tsp. water, and lubricate this mixture tops of donuts. Bake for 25-30 minutes at a temperature of 200 about WITH.
- Prepare the garlic sauce. 3-4 slices of garlic skip through a press, mix with vegetable oil, water and salt.
- Hot pampushki immediately smear sauce, put in a saucepan or other deep dish and cover with a towel for 2 hours. Serve with borscht.
Soft, fragrant garlic flavored crumbs are great. But what do people who are fasting or dieting do? Indulge yourself in the pleasure of eating delicious buns? In no case! After all, you can make lean raspberries. It will be no less tasty!
Lenten donuts: a recipe
- Dry yeast - 1 bag (9 g)
- Water - 1 tbsp.
- Flour - 2.5 tbsp.
- Sugar - ½ tbsp. l
- Salt - ½ tbsp. l
- Vegetable oil - 2 tbsp. l
- Mix yeast and sugar, add 1/3 tbsp. water (necessarily warm).
- Leave for a while, so that the yeast "played" and covered with a cap.
- Add vegetable oil and salt, mix gently.
- Introduce flour in small portions, knead the neat dough.
- Put the dough in a plastic bag and leave in a warm place for 30 minutes.
- Form pampushki. Let them stand for 20 minutes, then put in the preheated 200 aboutWith an oven. Bake for 25-30 minutes.
- Hot pampushki grease with garlic sauce, fold into a saucepan and cover with a towel.
After 2 hours you can enjoy fresh fragrant pastries. Such pampushkas are tasty on their own, and in combination with a lean borsch, you will kiss your fingers!