What could be tastier than freshly prepared borscht? Only borscht with donuts. Fragrant, rosy, piping hot donuts will delight you with their taste and method of preparation.
To prepare pampushki for borscht in 20 minutes we will need: premium wheat flour, milk, butter, vegetable oil, salt, sugar, egg, as well as dry instant baking yeast (required!).
Greens, garlic and vegetable oil for dressing.
Place 0.5 cups of milk in the microwave for 30 seconds, add 0.5 tbsp to warm milk. sugar, 1 teaspoon with a heap of yeast (or see the instructions, usually this bag goes for 1 kg of flour), stir well.
While you work on the butter and flour, the yeast will swell.
Melt the butter in the microwave for 30-35 seconds.
Sift the flour into a deep bowl. Add egg, butter, 2 tbsp. vegetable oil, milk with yeast, remaining milk, a pinch of salt and remaining sugar.
Knead soft elastic dough. Grease your hands with vegetable oil and continue kneading the dough until it becomes glossy.
Grease the mold with vegetable oil and form donuts. Do not make the donuts large, otherwise they will not bake in the specified time. From this amount of dough I got 12 pieces of 45 grams each, put them in the mold. Cover with a clean towel, place in a warm place (I put it on a warm radiator), turn on the oven at 200 degrees. While the oven heats up, the donuts will increase in size. Lubricate them with milk using a silicone brush.
Reduce the temperature to 190 degrees and bake donuts for borscht for 20 minutes on the top level in the “baking” mode (top and bottom heating without convection). Remove the finished donuts from the mold, cover with a clean towel and let them “rest” for a while.
In a small bowl, mix the garlic passed through a press, add finely chopped parsley and dill, add 1 tbsp. vegetable oil, lightly salt.
I serve pampushki and dressing separately for each person. Thus, everyone waters the donuts according to their own taste.
Dumplings for borscht turn out to be very tasty and really quick to prepare.
We start cooking with the dressing, as it needs to brew well. In a small bowl we combine: 5 large cloves of garlic (pass through a press), chopped herbs, salt, vegetable oil and cold boiled water. Stir everything thoroughly until the salt dissolves. Cover with a lid and set aside to let the flavors mingle.
Prepare the dough. Pour dry yeast, sugar into a bowl and add milk - it should be warm (up to 40 degrees), but not hot, otherwise the yeast will die. Stir until all the grains dissolve. Place the bowl in a warm place without drafts, covering the top with a towel, for 15 minutes so that the tremors “wake up.” A cap may form on top or you will visually see only small bubbles - do not be alarmed, this is normal and depends on the selected yeast.
Next, add salt and vegetable oil. Add sifted flour - I use an average of 400 grams (you may need a little more or less flour, it all depends on its moisture content and quality, so don’t rush to use the whole amount at once, be guided by how much the dough will take). Stir first with a spoon so that the moisture combines with the flour.
Next, wet your hands in vegetable oil and knead the dough - you can do it in a bowl or on a board, whichever is more convenient for you. At first it will stick to your hands, but as you knead it it will become elastic, so don’t beat it too hard. Here it is better to act according to the principle: it is better to add too little flour than to add too much flour. Therefore, first knead properly, and then add flour only as needed, then your donuts will be airy, with a porous crumb, and not heavy like a stone. The dough needs to be kneaded for a long time, at least 7-10 minutes - it will turn out tender and homogeneous, and the donuts will not crack during baking.
Return the kneaded dough ball to the bowl and cover with a towel. And put it in a warm place without drafts for 1 hour (I place the bowl in a low-heat oven that is turned off). The dough should double in size. But the rise time depends on the room temperature. If the apartment is hot, it can grow in half an hour; if it is cool, it may take more than an hour. Therefore, visually assess how “swollen” it is.
Divide the risen dough into pieces the size of a chicken egg - approximately 35 grams each. Form balls and place in a greased mold. Be sure to leave 1-2 cm of free space between the donuts, because they will increase in size. You can use any heat-resistant mold or simply place it on a baking sheet. I specifically adapted this large mold with a diameter of 28 cm from the Soviet past for donuts; it can hold exactly 20 pieces.
Cover with a towel and leave for 20 minutes in a warm place, without drafts - for proofing (I put it on the open oven door while it heats up). The buns should rise and increase in size. Now we grease them on top with egg yolk, shaken with a spoonful of milk, so that when baking, a beautiful blush will form on the surface and the donuts will shine.
Place in the oven, preheated to 180 degrees. Baking time – 20-25 minutes. Do not open the oven door for the first 20 minutes! After 20 minutes, check if they are browned on top, then they are ready. If not, then keep it for another 5 minutes. There is no need to overdry them.
Immediately, while the donuts are hot, pour them with garlic dressing, which has had time to brew and exudes a magical aroma! Cover with a towel and leave to soak for 10-15 minutes.
In warm water (40-60 0 C) dilute the yeast with sugar and leave for a couple of minutes so that the yeast begins to “work”. During this time, you can sift the wheat flour. This way, you will enrich the flour with oxygen, and the donuts will turn out fluffy and tender.
Then add salt and vegetable oil. Mix well.
Combine sifted wheat flour with liquid ingredients.
Knead a soft and elastic dough that easily comes off your hands.
Divide the resulting dough into 10-12 balls.
Grease the baking dish with vegetable or butter. Place the dough balls into the pan, leaving a small space between them; they will expand during baking. Place the mold with the blanks in an oven preheated to 180 0 C. Bake until golden brown, about 15 minutes.
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While the donuts are baking, prepare the garlic dressing. To do this, peel and rinse the garlic cloves, cut into slices. Transfer to a mortar and add salt, chop the garlic, then grind, add vegetable oil and cold water. Combine the chopped dill with the garlic mass and mix thoroughly. Tip: you can also pass the garlic through a press, then grind it with vegetable oil and water. But there is an opinion that when crushed in a mortar, garlic retains all its “juices.”
Remove the finished donuts from the oven and while hot, pour (or brush with) garlic dressing.
Serve the donuts with the borscht while they are still warm. Amazing taste guaranteed. Bon appetit!
TENDER DUMMITS WITH GARLIC FOR BORSCH IN JUST 20 MINUTESWhat could be better for lunch? Only its combination with the most delicate garlic donuts. This is an excellent substitute for bread, and they are very easy to prepare.
We have prepared a recipe for donuts, which will take you about 20 minutes. Used yeast dough without eggs. It is very easy to work with him, and the result is always pleasing.
Dough ingredients
- - 1 tbsp. warm water (50-60 degrees)
- - 1 tbsp. l. Sahara
- - 3 tbsp. l. sunflower oil
- - a pinch of salt
- - 1 packet of dry yeast
- - 3 tbsp. flour
- - garlic
Dressing ingredients
- - 1 tsp. salt
- - 2 tbsp. sunflower oil
- - 3 cloves of garlic
- - 50 ml cold water
- - half a bunch of dill
Preparation
Sift the flour. Combine water, butter, sugar, salt, yeast and flour in a bowl and knead the dough until it comes off your hands. The dough should be elastic and of medium consistency.
Preheat the oven to 180 degrees.
Roll into small balls. Place in a greased pan at a distance of about 1 cm from each other, denser if possible. Place in a warm place for literally 5 minutes.
Meanwhile, prepare the dressing: grind the garlic with salt, water and vegetable oil in a mortar or blender. Add dill and other herbs to the resulting mixture as desired. Stir.
Place the dough pieces into the preheated oven and bake until done, about 15 minutes.
Take out the finished donuts and immediately pour over the garlic dressing. This way they will absorb all the liquid and have a great taste and aroma.
No matter how difficult it may be, let the donuts cool a little and eat to your health. Bon appetit!
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If you prefer to serve it the traditional way, with donuts and garlic butter, then this recipe will be a lifesaver for you. You can start preparing these donuts while the borscht is still bubbling on the stove, because baking and proofing take no more than 20 minutes. The end result is tender and fluffy donuts, the dough recipe for which, if desired, can be adapted for sweet buns.
Dumplings without yeast for borscht in 20 minutes - recipe
It is known that proofing yeast dough, as a rule, takes a lot of time, and therefore many housewives simply refuse to repeat the classic recipe for donuts and take on newfangled variations like this one. The main “lifting force” in yeast-free donuts is ordinary baking powder.
Ingredients:
- flour - 115 g;
- baking powder - 7 g;
- milk - 135 ml;
- - 25 g.
Preparation
After passing the dry ingredients through a sieve, mix them together with a whisk so that the baking powder is distributed as evenly as possible in the future dough. Pour milk into the dry mixture and add mayonnaise; the latter in our recipe is a simple replacement for butter. By combining all the ingredients together you will get a soft, slightly sticky dough, which should be divided into portions with oiled palms. Transfer the donuts into a muffin tin and leave to bake at 175 degrees for 12 minutes. The finished baked goods can be poured with a mixture of melted butter, garlic and herbs.
Dumplings with garlic for borscht without yeast
In this recipe, the buns also rise entirely due to the baking powder, but the main difference will be the addition of garlic not to the butter, which is usually used to pour over hot baked goods, but to the dough itself.
Ingredients:
- flour - 375 g;
- baking powder - 10 g;
- kefir - 235 ml;
- egg yolk - 1 pc.;
- garlic cloves - 3 pcs.
Preparation
Warm the kefir slightly or leave it at room temperature long before starting. Mix the dry ingredients together, pour in the kefir and, without stirring, proceed to the garlic paste. To prepare it, peeled garlic cloves are ground into a paste with a large pinch of salt. After adding garlic paste, knead into a soft dough and divide into desired size portions. Cover each donut with yolk and add a pinch of coarse sea salt. Leave the buns to bake at 190 degrees until browned.
Dumplings in 20 minutes - recipe
This recipe, although made with yeast, is a complete exception to the usual rules that state that it is necessary to give the dough a long time to double in size. We undertake to prove that with the correct proportions, 20 minutes is enough to prepare fluffy buns.
Ingredients:
Preparation
The cooking scheme fully complies with all standards, excluding those related to time. Mix warm water with milk and sweeten the resulting mixture slightly. Pour a standard small sachet of instant yeast onto the surface (usually it contains about 10 g). Dissolve the yeast in the warm liquid and set aside. Add garlic granules and parsley to the flour passed through a sieve. Pour the yeast solution into the flour and knead the dough. Leave the finished lump in a warm place for 5 minutes, divide into portions of your preferred size and shape in any convenient way. Place the buns on a baking sheet and preheat the oven to 170 degrees. Quick donuts for borscht are baked for no more than 15 minutes (the time is determined by their size), they are greased with melted butter while hot, and then allowed to cool slightly.