Of course, speaking of this type of bakery products, many people familiar with East Slavic cuisine immediately represent Ukrainian donuts. Honestly, they are really good.
But one can argue that the pampushka is a Ukrainian "invention", because the "pampuhi" - garlic cakes appeared much earlier in Polish cuisine, and, as you know, the outskirts of Russia, the modern territory of Ukraine, were attacked by Poland until 1919 . Regions adjacent to the Polish border since the time of Yaroslav the Wise experienced constant Polish influence, and now in the western regions of Ukraine a significant part of the population is ethnic Poles. Most likely, Ukrainians no longer remember that the idea to bake garlic bread came to them from Poland. The Poles, in turn, borrowed the recipe in Germany: this is indicated by the German name, Pfannkuchen - pancake, pie in a pan.
There is another version of the origin of garlic buns, according to which fragrant and rich bread for soups and borscht migrated to the southern regions of Ukraine from Bessarabia. In any case, donuts in Odessa bourgeois cuisine are also known for more than two centuries. If you closely take up the “pedigree” of garlic buns, then their roots can be found on any continent, but it’s better to talk about interesting recipes.
Garlic buns - basic technological principles
Based on the purpose of baking, we exclude excessive amounts of sugar in the dough, sweet flavors. For a yeast test, a little sugar in the liquid, nevertheless, it is necessary to add in order to “feed” the microorganisms: yeast works better with a sweet additive and in a warm liquid. Sugar is added to fresh dough for contrast: it enhances the taste of spicy additives, and also gives the pastry a beautiful golden crust.
The dough can be kneaded in water, milk, kefir, sour cream, if desired. Fats and eggs are added to fancy unsweetened dough. This gives the buns splendor, softness, and pleasant taste.
The ratio of liquid and dry components, on average - 1: 1. If you want the baking to be very soft and tender, you can reduce the flour content by 10-15%, but then you have to work on kneading the dough. The longer the dough is kneaded, the better the gluten of flour flours, absorbing moisture. But considering that garlic buns should absorb the aromas of herbs, garlic, try not to knead the dough too cool to make it porous enough.
Please note that the aroma of garlic varies depending on what stage of processing it was added to the dish or pastries. If you grease the buns with the garlic mixture before planting in the oven, then the smell of the products will be at their best: overcooked garlic is good in meat and vegetables, but not in dough. Therefore, it is better to grease the buns with a mixture of chopped herbs, garlic and oil immediately after baking, and cover them with a towel for several minutes so that they better absorb the aroma.
Methods for cutting dough can be very different, as well as options for spreading with garlic. We don’t talk about dumplings in a pan, tortillas from Asian and Eastern cuisine, although these are also excellent options for bread for soups and other dishes. While inventing your signature garlic buns, use recipes from other housewives.
1. Garlic buns with herbs - Ukrainian classic donuts
Ingredients:
2 eggs
Oil (margarine) 70 g
Pressed Yeast 35 g
Milk 250 ml
Sugar 35 g
Salt 10 g
Wheat flour 400 g
Garlic, sunflower oil, chopped dill
Order of preparation:
Heat the milk to 25 ° C, dissolve sugar, yeast and a couple of spoons of flour in it. Stir the liquid with a whisk, cover with a film until foam appears on the surface. Sift flour, combine with salt. In a bowl with flour, make a deepening, beat in the eggs, then milk with yeast. Knead the dough. When it thickens, add the melted margarine or butter, in parts, continuing the kneading.
Put the dough on a table, roll it into a ball, cover with a napkin for an hour or a half. When it increases in volume by 2-2.5 times, proceed to cutting. Form the balls, weighing 40-50 g. Immediately lay them on the prepared sheet. Cover with a towel for proofing. Lubricate the raised buns with a mixture of beaten eggs, a teaspoon of sugar and the same amount of any fat. Put in a preheated oven, for about 20 minutes. The baking temperature is medium.
Make a thick mixture of equal amounts of oil, garlic and finely chopped dill. It is better to grind the sauce in a mortar or punch with a blender so that its components combine well. The amount of ingredients for the sauce is to taste.
Spread hot buns immediately after removing them from the oven. Place a sheet or baking sheet on a wooden board or wire rack, cover the spread pastries with a towel for a while, then transfer to a dish and serve. They are great for many soups and Ukrainian borsch, vegetable snacks and salads.
2. Buns with garlic and feta cheese from yeast dough
Composition:
Flour 0.5 kg
Sour cream (15%) 180 g
Sugar 50 g
Dry yeast 12 g
Extra oil (82.5%) 180 g
2 eggs + 2 yolks
Salt 16 g
For lubrication:
Seasoning "Provencal herbs"
Garlic 25-30 g
Brynza 150 g
Parsley, dill (leaves)
Cooking Technology:
Beat sour cream, 100 g butter and 2 eggs. Add all dry ingredients to the sifted flour, mix. Combine both mixtures, knead a thick dough. Sprinkle the working surface with flour and roll out the dough, 0.7-0.8 cm thick. 80 g of butter, combine with dry Provencal herbs, garlic, chopped herbs and grated feta cheese. Spread the dough with the mixture. Cut the squares and fold them into envelopes. Place on a baking sheet, after proofing, grease with beaten yolks. Bake at 180 ° C. Cover the hot buns with egg-butter mixture with chopped herbs, cover with a napkin for five minutes.
3. Garlic buns with sesame seeds from unleavened dough on mayonnaise
Ingredients:
Mayonnaise (67%) 450 g
Vinegar 70 ml
Eggs 1 ½ pcs.
Soda 25 g
Salt 16 g
Vegetable oil, refined 150 ml
Flour 650 g
Garlic to taste
Cooking:
Mix sifted flour with soda and salt. From the indicated amount of oil, take 100 ml and combine with mayonnaise and vinegar. Knead the dough by combining the dry and liquid parts. Wrap the dough in a film and put in the refrigerator overnight.
In the morning, roll balls 60-70 g on the powdery table surface. Put them on a baking sheet. Beat the eggs while they fit. With a sharp blade of a knife, make notches on the surface of the buns in the form of a mesh.
Brush with beaten eggs and sprinkle with sesame seeds. Bake until cooked. Add chopped garlic to 50 ml of oil, and coat the buns with the mixture immediately after baking. Cover with a towel or napkin, let it brew a little.
4. Buns with garlic, eggs and herbs
Ingredients:
Dough - according to the recipe No. 1
For spreading:
Boiled eggs 6 pcs.
Garlic to taste
Mayonnaise 150 g
Chopped greens (dill, parsley) 100 g
Cooking:
Make the yeast dough as described in the first recipe. Roll it into a rectangular layer. Combine finely chopped eggs with herbs and chopped garlic. Add mayonnaise to the mixture and beat the mass with a blender to a paste-like consistency. Cover the layer with egg paste, roll into a roll. Cut the semi-finished product into 3 cm pieces. On one side, pinch the semi-finished products so that the upper part is slightly convex, and the filling could not leak from below. Lubricate the surface with oil or a beaten egg. Bake after proofing. Once again, after baking the buns, cover them with chopped garlic and chopped herbs.
5. Garlic buns - rolls with mushroom sauce
Product Composition:
Water, warm 180 ml
Flour 300 g
Sugar 8 g
Salt 5 g
Yeast instant 1.5 g
Refined oil 40 ml + 50 ml
Dried mushrooms 25 g
Garlic 40 g
Chopped fresh parsley 70 g
Cheese, hard 120 g
Egg 1 pc. + water 50 ml + sugar 10 g
Cooking:
Pour yeast and sugar into warm water, sift a third of the flour, mix the liquid with a whisk and cover with a film. Put in heat, wait until the yeast starts to work. Sift the remaining flour into the bowl, add salt, 40 ml of butter and dough. Knead the dough. Cover for a better and faster lift with a film, let stand warm.
Prepare the sauce: add finely chopped greens, garlic and dried mushrooms to the refined oil (50 ml). Punch the mass with a blender and add hard cheese, after rubbing it on a fine grater.
Roll out the finished dough on the desktop, with a layer of no more than 0.7 cm. Lubricate the surface with the sauce, roll the dough tightly into roll, cut into 5 cm slices. Transfer the formed rolls to the baking sheet. Beat the egg with water and sugar. Smear the buns when they fit, tripled in volume. Bake at 180 ° C.
6. Buns with garlic from yeast puff pastry - "Chamomile"
Products:
Milk 270 ml
Sugar 25 g
Dry yeast 8 g
Extra oil with herbs and garlic 220 g
Wheat flour 650 g
Salt 12 g
Order of preparation:
Combine the sifted flour with salt, sugar and yeast. Do not heat the milk, but pour it into the flour mixture with cold. Knead the cool dough. Put it in the refrigerator for a while, while preparing the butter, which needs to be softened and whipped, adding chopped garlic and herbs.
Roll out very thinly, coat with fragrant oil, fold in half and roll and grease again. Leave some oil to grease the surface of the rolls after proofing. Form one ball and seven ovals. Lay in the form, in the form of a camomile. Lubricate the rising buns with oil on top. Place the mold in a preheated oven. If the oven is not equipped with a combi steamer, then put a container of water near the mold, approximately 300 ml. Set the thermometer to 180 ° C, bake rolls for 20-25 minutes.
Hot first, cover them with a cotton or linen cloth, and then serve.
Garlic Buns - Useful Tips
Sometimes pastries burn in the oven, above or below. To prevent this, put a pan or baking sheet with products in the middle of the oven, place a pan under it, and to prevent the top from frying too much, cover the semi-finished products with foil after they are well browned.
