Garlic Pampushky for Borscht
Baking and Desserts | Azerbaijani cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
"Perfect Partners" of Russian cuisine — garlic pampushky and borscht. There’s no secret to the dough recipe, though you might need a little more flour than indicated. It's important to generously brush the pampushky with garlic sauce, literally drenching each roll.
Ingredients
- Wheat Flour - 15 oz
- Vegetable Oil - 4 spoons
- Sugar - 1 tablespoon
- Dry yeast - 0 oz
- Salt - 1 tablespoon
- Garlic - 5 cloves
- Water - 10 fl oz
- Whole egg - 1 piece
- Herbs - to taste
Step by Step guide
Step 1
In warm water (not exceeding 115°F), dissolve the yeast, sugar, and salt. Add the flour and half of the vegetable oil, and knead the dough.
Step 2
Shape into a ball, cover with a towel, and let it rise for 1 hour.
Step 3
Then divide the dough into small pieces and roll them into balls the size of a small chicken egg. Place them tightly in a greased with vegetable oil baking dish and let them rest for 30 minutes.
Step 4
Brush with egg yolk and place in a preheated oven at 390°F for 20 to 25 minutes.
Step 5
Press the garlic through a garlic press, add the remaining half of the vegetable oil and salt to taste, and whisk together. You can also add fresh herbs to taste.
Step 6
Remove the pampushky from the oven and immediately brush them with garlic sauce.
Step 7
Cover with a towel and let it rest for 15 minutes, then transfer to a wooden board. Serve with borscht.
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