7 recipes for fragrant donuts with garlic

Knead the dough with kefir, water or milk, add potatoes or cheese to it and serve with borscht.

The donuts will be even tastier if you cover them with a towel for 5-10 minutes after brushing with the dressing.

1. Traditional pampushki with garlic

Ingredients

300 ml warm water;
1 teaspoon sugar;
10 g dry yeast;
750 g flour;
1½ teaspoons salt;
1 chicken egg;
70 g butter;
3–4 tablespoons sunflower oil;
4 cloves of garlic;
greens - to taste.

Manufacturing

Pour 250 ml of warm water into a deep bowl. Add sugar and yeast and leave for 2 minutes. Then stir in 1½ cups of flour, 1 teaspoon of salt, cover with a towel and place in a warm space.

When the dough has doubled in size, add the egg, butter and evenly add the remaining flour. Knead the dough properly: it should become elastic and not stick to your hands. Cover it with a towel and put it in a warm space for 60 minutes so that it rises.

Grease your hands with vegetable oil, knead the dough and form small balls. Place them on a baking sheet, also greased with vegetable oil. To make the donuts come out fluffy, cover them again with a towel and leave for another 30 minutes.

Bake for 20–25 minutes in an oven previously preheated to 200°C.

Pour 4 tablespoons of water into a small bowl, add 2 tablespoons of sunflower oil, crushed garlic, finely chopped herbs and salt to taste. When the donuts are baked, brush them with the resulting consistency.

Combine

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2. Dumplings with garlic and kefir

Ingredients

200 ml kefir;
10 g dry yeast;
1½ teaspoons salt;
1 teaspoon sugar;
2 chicken eggs;
4 tablespoons of vegetable oil;
400 g wheat flour;
1 teaspoon butter;
2–3 cloves of garlic;
½ bunch of dill;
2 tablespoons of water.

Manufacturing

Heat the drink in the microwave until its temperature is slightly above room temperature. Pour it into a deep bowl, add yeast, stir and leave for 5-10 minutes.

Add salt, add sugar, beat in eggs and add 2 tablespoons of vegetable oil. Whisk the resulting mixture.

Sift the flour and add evenly into the bowl. Knead the dough, it should turn out soft and smooth. Cover it with a towel and let it sit for 60 minutes.

When the dough has risen, divide it into 8-10 equal parts and place in a round baking dish greased with butter. Let the buns sit for another 20 minutes, and then bake for 25–30 minutes in an oven previously preheated to 200 °C.

Chop the peeled garlic cloves and place in a small bowl. Add finely chopped dill, salt, pour in 2 tablespoons of vegetable oil and water. Lubricate the finished donuts with the resulting sauce.

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7 good kefir dough recipes for pies, pizza and more

3. Dumplings with cheese and garlic

Ingredients

1 glass of milk;
10 g dry yeast;
1 teaspoon sugar;
salt - to taste;
4 tablespoons of vegetable oil;
500 g wheat flour;
100 g of any hard cheese;
1 chicken egg;
2 cloves of garlic;
2 tablespoons of water.

Manufacturing

Heat the milk to just above room temperature and pour into a deep bowl. Add dry yeast, sugar and salt. Stir well and leave for 10 minutes.

Pour in 2 tablespoons of vegetable oil and evenly add the sifted flour. Knead the dough. It should turn out smooth and elastic. Cover with a towel and keep warm until it expands in size. This will take approximately 60–90 minutes.

Divide the dough and make small balls out of it. Lightly crush the middle of each pampushka and place a pinch of grated cheese in it. Gather the edges around the inside and curl them over the top. Place the dumplings on parchment paper, inside down. Brush the buns with beaten egg yolk and leave for 1.5 hours.

Bake for 20 minutes in an oven previously preheated to 200°C.

For the garlic dressing, crush 2 cloves of garlic into a small bowl, add 2 tablespoons vegetable oil and water. Stir the ingredients and brush the resulting sauce onto the finished donuts.

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4. Yeast-free dumplings with garlic

Ingredients

400 g wheat flour;
⅔ teaspoon salt;
1 teaspoon of soda;
4–6 drops of 9 percent acetic acid;
160 ml milk;
5 tablespoons of vegetable oil;
2–3 cloves of garlic;
½ bunch of greens.

Manufacturing

In a deep bowl, mix flour, salt and a teaspoon of soda, slaked with vinegar. Make a small depression in the center, pour warm milk and 2 tablespoons of vegetable oil into it.

Knead and roll out the dough - you should have a layer 3 cm wide. Cut it into squares. Pour a tablespoon of vegetable oil into a saucer and dip any piece into it. Place the preparations in several layers in a saucepan and cover with a lid.

Bake for 25 minutes in an oven previously preheated to 180°C.

For the dressing, mix 2 tablespoons of vegetable oil, chopped garlic and finely chopped herbs in a bowl. Grease the finished donuts with the purchased sauce.

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5. Dumplings with potatoes and garlic

Ingredients

1 large potato;
2 teaspoons dry yeast;
230 ml water;
100 ml milk;
60 g butter;
½ teaspoon sugar;
1½ teaspoons salt;
200 g wheat flour;
2½ tablespoons vegetable oil;
1 chicken egg;
2 cloves of garlic;
greens - to taste.

Manufacturing

Place the peeled potatoes in cool water and cook over medium heat until tender, about 20-25 minutes. Drain the liquid, leaving 150 ml in a separate container. Crush the potatoes, pouring the broth evenly into them. The puree mixture should resemble jelly.

Dissolve the yeast in 200 ml of warm water and leave for 10 minutes, then pour into a deep bowl. Add warm milk, butter, sugar, 1 teaspoon salt and mashed potatoes. Stir the ingredients and carefully add the flour.

Knead the dough, cover it with a towel and place it in a warm space for 60–90 minutes until it doubles in size.

Punch down the dough and form it into small balls. Place them on a baking sheet greased with ½ tablespoon of vegetable oil. Cover again with a towel and leave in a warm place for another 30 minutes.

Separate the egg yolk (you won't need the white), beat it lightly with a whisk and coat each bun. Bake the donuts for 30 minutes in the oven, previously heated to 180 °C.

Mix water, remaining vegetable oil, salt, chopped garlic and herbs. Lubricate the finished donuts with dressing.

Take note

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6. Garlic dumplings with whey

Ingredients

900 g flour;
1 tablespoon dry yeast;
1½ tablespoons sugar;
2 teaspoons salt;
500 ml whey;
5 tablespoons of vegetable oil;
2 cloves of garlic;
½ bunch of dill.

Manufacturing

In a deep bowl, mix 200 g of flour, yeast, sugar and 1½ tablespoons of salt. Pour in warm whey and 3 tablespoons of vegetable oil. Stir the ingredients, adding the remaining flour evenly. Knead the dough until it sticks to your hands, then cover with a towel and leave in a warm place for 60–90 minutes.

Punch down the risen dough and knead it for a couple more minutes. Divide into small equal parts, roll them into flat cakes and form each into a ball, moving the dough from the edge to the center. Fold the pieces into a round shape, seam side down. Cover again with a towel and let the dough rest for another 20-30 minutes.

Bake the donuts for 25–30 minutes in the oven, previously heated to 180 °C.

In a bowl, mix 2 tablespoons of vegetable oil, salt, chopped garlic and chopped dill. Lubricate the finished donuts with dressing.

Prepare for future use

RECIPES: All-purpose yeast dough

7. Frisky dumplings with garlic in a frying pan

Ingredients

250 ml milk;
30 g dry yeast;
1 tablespoon sugar;
4 chicken eggs;
1½ teaspoons salt;
400 g wheat flour;
7 tablespoons of vegetable oil;
2 cloves of garlic.
½ bunch of greens.

Manufacturing

Pour warm milk into a deep bowl, add yeast and sugar. Beat in 2 eggs at room temperature. Take 2 more eggs, separate the yolks and also mix them into the bowl (the whites are not needed). Whisk the resulting mixture.

Add 1 teaspoon of salt mixed with flour to a bowl, pour in 2 tablespoons of vegetable oil. Knead the dough for a couple of minutes until it becomes smooth. Cover with a towel and leave for 20 minutes.

Meanwhile, press the garlic into a small bowl, chop the herbs and add salt. Heat vegetable oil in a deep frying pan. Add two tablespoons of hot oil to the greens; the rest will be used to fry the dumplings.

Divide the risen dough into small pieces and form pancakes 1½ cm wide. Fry them over medium heat for 3-4 minutes on each side.

Place the finished donuts on a napkin to drain excess fat. Garlic dressing can be served separately or brushed onto each bun.

Garlic buns in the oven like fluff

We offer a step-by-step recipe with photos of delicious, tender and fluffy garlic buns. This recipe makes them very easy and quick to prepare. They are delicious both on their own and as an addition to borscht or even barbecue.

The dough is the most common, lean, with water. If you follow all the rules, the garlic buns will always turn out delicious. Even a beginner can handle their production. And so let's start making.

Ingredients:

flour – 2.5 tbsp;
water – 250 g;
dry yeast -1.5 tsp. without slide;
vegetable oil - 1 tbsp;
sugar -2 tsp;
salt -0.5 tsp;

garlic -4 cloves;
salt – a couple of pinches;
boiled cooled water -0.5 tbsp.;
greens - a couple of sprigs;
vegetable oil -1 tbsp.

How to cook garlic buns like a feather

First, let's start making the dough. We heat the water to 40 degrees, not more. If the water is hot, the yeast will die. Pour water into a bowl, add yeast and sugar. Stir and leave for 10 minutes for the yeast to start working.

Then add salt and vegetable oil.

Add flour evenly. It must be sifted in advance so that the buns are airier and more tender.

You may need more or less flour. At first the dough will seem runny. But grease your hands with vegetable oil and continue kneading for 7-10 minutes.

Cover the dough with a towel and place in a warm place without drafts. The dough should double in size and become softer. It will take about 40 minutes for this. Now we form small buns with our hands, pinching off pieces the size of a small apple from the dough. Cover a baking sheet with parchment and lay out the buns.

Leave a distance of 1-2 cm between the buns, because they still need to rise. Again, set the buns aside for 15 minutes to allow them to grow. Don't forget to cover with film or a towel. Before baking, brush them with beaten egg.

Bake at 180 degrees in a preheated oven for 20 minutes.

While the buns are baking, prepare the garlic sauce. Squeeze the garlic cloves into a bowl, add salt and pour in vegetable oil and cooled boiled water.

Chop the greens and mix. Let it brew for about 10 minutes. Afterwards, pour over the hot buns and serve.

Garlic buns

Recipes: 10

recipe for 6 buns
150 gr.
flour 50 gr.
flour for cakes - I used regular flour 15 grams.
sugar - did not take 1/4 teaspoon of salt - took 1/2 tsp
1/2 teaspoon of instant yeast.

Allenka(alarm clock)

03 August 2013, 18:02

dough:
milk 250 ml.
flour 400 gr.
dry yeast 1 tsp.
salt 0.5 tsp
sugar 1 tbsp

OlesiaLesha

July 11, 2012, 20:50

for the dough:
flour - 300 g
warm water - 1/2 cup (1 tbsp)
yeast - 1/2 tbsp
salt - 1 tsp.
sugar - 1 tsp.

buffieville

03 April 2012, 16:48

for dough:
240 gr.
flour 2 tbsp.
sugar pinch of salt
2 tsp.
dry yeast 1 small egg

yagotca

05 June 2011, 00:08

dough:
0.5 stk.
water 1 tsp dry yeast (I used highly active)
1 tsp sugar
1 tbsp (not heaped) flour
dough:

knyzeva

30 November 2010, 02:35

400 gr.
wheat flour 230 ml.
mineral water with gas 3 g.
dry yeast 2 tsp.
salt 2 tsp.
sugar 2 tbsp. vegetable oil

irrez

24 April 2010, 03:56

flour 300 g
sour cream 300 gr.
(20%) yolk 1 pc
dry mashed potatoes 35g-4 tbsp.
baking powder 1 pack (18g)
salt 12 tsp.

odessa1949

20 November 2009, 17:11

1.5 tsp.
dry yeast 2 tsp.
salt 1 tbsp.
sugar 3 tbsp.
olive oil 500 gr.
flour 330 ml. sparkling water

federal

17 March 2009, 09:20

dough
2.5 tsp.
dry yeast (20 - 22 grams of new yeast) 1 tsp.
salt 2 tbsp.
vegetable oil 2 tbsp.
honey (maple syrup, sugar) 200 ml. water (milk)

toria

January 30, 2009, 20:00

milk 300-400 ml.
yeast 42 g (compressed) or 1 p dry
1 tsp.
salt 2 tsp.
sugar flour 500-700 g
sunflower oil. 50 ml.

marin4ik-1

19 May 2008, 06:54

Nina and Ulyana Tarasova “And we have cookies!”

Garlic buns made from yeast dough: 10 recipes for garlic filling

Recipe Ingredients

For yeast dough:

wheat flour - 650 g;
milk 2.5% - 250 ml (glass);
dry yeast - 6 g;
vegetable oil - 50 ml;
sugar by weight - 25 g;
salt - 3 g (or half a teaspoon).

For the garlic sauce:

butter - 50 g;
garlic - 6 cloves;
greens (green onions) - 2 tbsp. spoons;
yolk for greasing buns.

Manufacturing process

Prepare a glass of warm milk, add yeast, sugar, stir. Place it (uncovered) in a warm, draft-free space.

Sift flour into a saucepan through a sieve mug.

Add salt to flour.

In the next step, add yeast dough and vegetable oil. Mix the ingredients, knead the dough.

The recipe indicates a clear amount of flour. Therefore, measure the amount in advance in order to focus on the perfect thickness of the dough. If the dough sticks to your hands, transfer it to a cutting board greased with vegetable oil. Grease your palms with oil too. Gently knead the dough until smooth. Leave to rise, covered with a towel.

Divide the increased dough into 15 parts and roll into balls. Place the preparations on a baking sheet greased. Cover with a towel.

To fill, squeeze the garlic cloves through a press and then mix with melted butter.

Finely chop the greens. The recipe used green onions for the insides.

Make cross-shaped cuts on the buns, which are filled with filling at the rate of 0.5 teaspoon per 1 bun.

Grease the surface with yolk and bake at 200℃ for about 20 minutes. If your oven has convection, it makes sense to set not 200, but 180-190℃.

Sauce options for oven-baked garlic buns

It is also possible to create garlic sauce for buns using other methods. The most delicious options are here.

Creamy

butter – 50 g;
garlic – 1 head;
parsley - a bunch.

Melt the fat. Brush your teeth. Pass through a press. Wash the parsley and dry it. Chop smaller. In the recipe, take 2 tablespoons of chopped grass. Mix the ingredients.

With water

garlic cloves – 4 pcs.;
salt – 2 pinches;
warm boiled water – 1 tbsp. l.;
spicy greens – 2 sprigs;
vegetable oil – 1 tbsp. l.

Peel the garlic cloves. Pass through a press or grind through a small grater. Rinse the greens and dry. Cut finely. Mix the prepared products. Garlic, salt, water, herbs, oil.

With vegetable oil

garlic cloves – 5-6 pcs.;
vegetable oil (any kind: sunflower, corn, olive) – 3 tbsp. l.;
dill greens – 2-3 sprigs;
salt and ground pepper - to taste.

Grind the peeled cloves to a paste. Finely chop the greens. Combine products. Use for greasing semi-finished buns.

With greenish garlic feathers

young greenish garlic feathers - 4-5 pcs.;
butter or margarine – 40-50 g;
salt - half a teaspoon.

Finely chop the greenish feathers. Mix with butter. Heat in a saucepan until the fat melts. Add salt.

Cheesy

butter – 40 g;
hard cheese – 50 g;
garlic cloves – 4 pcs.;
dill sprigs – 3-4 pcs.

Grind the teeth to a paste. Mix with oil. Heat on the stove until the butter melts. Add grated cheese and finely chopped dill. Mix.

Egg

raw chicken egg – 1 pc.;
bunch of dill – 1 pc.;
garlic cloves – 4-5 pcs.;
salt – 2 pinches.

Pass the teeth through a press. Finely chop the dill. Mix all the ingredients from the list. Beat lightly. Apply the consistency to semi-finished buns before baking.

With melted cheese

raw chicken egg – 1 pc.;
garlic – 4 cloves;
processed cheese – 1 pc. (90 g);
salt - a pinch.

Peel the garlic cloves and crush with a press. Press the processed cheese with a fork or rub it through a grater. Mix the ingredients from the list. Beat lightly with a fork until smooth.

Spiced

butter – 50 g;
garlic cloves – 4 pcs. (you can use dry garlic - 2 pinches);
salt – 2 large pinches;
ground spices (cardamom, turmeric, dark ground pepper, reddish paprika) - a pinch;
dry mixture of Provencal herbs – 1 tsp.

Pass the garlic through a press. Mix with salt, ground spices, dry Provençal herbs. Pour hot melted butter over the mixture. Mix. Brush the buns with the consistency given to us before baking.

Lactic

milk or cream – 5-6 tbsp. l.;
dry ground garlic – 2 pinches;
salt – 2 pinches.

Mix the products from the list. It is important to take warm milk. Lubricate the semi-finished buns with the consistency immediately after shaping. After rising, place in the oven at 220℃.

Unique garlic buns made from yeast dough will be a beautiful addition to broth, homemade borscht and more. At the holiday, guests eat the spicy appetizer first. Bon appetit!