Garlic pampushki

To prepare the dough for garlic pampushki, take wheat flour (I have the highest grade), water, refined vegetable (in my case, sunflower) oil, salt, granulated sugar and high -speed yeast. For a fragrant dressing, which we will later lubricate the finished pastries, we need vegetable (with the smell or not — you decide) oil, fresh dill and garlic. In addition to high -speed (which are mixed immediately with flour), you can use dry (also one and a half teaspoons) or fresh/pressed (3 times more, that is, 15 grams) can be used (also one and a half teaspoons). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a tablespoon of sugar and dissolve the yeast in it, let stand until a characteristic foam cap appears.

We sift wheat flour in a bowl (a couple of tablespoons can be postponed and added as necessary), add salt, sugar and high -speed yeast. We thoroughly mix everything with a spoon or right with your hand so that all dry ingredients are evenly dispersed along the mixture.

We make a recess in flour and pour there warm (slightly warmer body temperature) water. If you use too hot water, the yeast will die and the pastries will not rise. In cold water, the dough will wander longer.

We mix everything so that most of the flour is moistened and absorbed into the liquid. After that, enter 2 tablespoons of vegetable oil into the dough.

We knead the dough for the pampushki with your hands (at least 15 minutes) or with the help of a test (bread makers) to absolute smoothness and homogeneity. The dough should be very soft, delicate and stick a little to the hands. Do not score it with flour, since on the basis of dense and tight dough, air and lush pastries will not work. We round the dough into the ball and put it in a bowl, which we lubricate with a small amount (literally a teaspoon) of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will no longer be.

After 2 hours of fermentation (time — the concept of relative, it may take more or less) yeast dough for garlic pampushki will rise very well, and will increase three times for sure. It is very tender and fluffy, remains sticky — it should be so. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

It is time to move on to cutting and molding future pampushki. To do this, sprinkle the working surface with flour and divide the dough into pieces of the same size. As a rule, pampushki make small shapes, but I like it when the buns is tall and magnificent. In total, from the specified number of ingredients, 1030 grams of yeast dough are obtained. I divided it into 18 pieces, the weight of each 57 grams. You can divide the dough into 20-30 parts, then the pampushka will need to be made small and bake them on a baking sheet.

How to form pampushki: we take one piece of dough and on the surface sprinkled with flour we flatten its palm, knocking out large air bubbles. It is very thin not necessary.

Now in a circle we connect the edges of the dough to the center — so we round the blanks. Personally, it is more convenient for me to do this in the palm of your palms, but then I just decided to show it on a cutting board.

With your fingers, we thoroughly pinch the seam so that the workpiece holds its shape and does not spread.

We turn the ball of dough with a seam down and roll it with your palm, as if holding an apple. Do not press the dough to the surface, but just as if barely touch it and drive a hand in a circle towards yourself. A pair of movements and the workpiece will acquire a more round shape, the surface of the dough will stretch.

Similarly, we round the rest of the dough balls, not forgetting to cover with a towel or cling film already formed so that they do not be swollen and not covered with a crust.

Now choose any suitable baking shape in size, not forgetting that the pampushki after proofing and baking will grow 3-3.5 times. We lubricate the shape with a small amount of any culinary fat (I have vegetable oil in a lean version, but you can pork or chicken fat, universal emulsion) and lay the bun. We cover the blanks with a towel or cling film and leave to fit for 40 minutes in a warm place.

About 15-20 minutes before baking, turn on the oven to warm up 180 degrees. Before planting in a hot oven, we spray a little or grease the blanks with water. We put the future pampules prepare for 30-35 minutes.

At this time, make a fragrant garlic mixture for buns. To do this, finely chop fresh dill (the number depends on your preferences), squeeze fresh garlic through garlic codium (I have 2 large cloves). All this is mixed with 5 tablespoons of vegetable oil in a small bowl and leave to brew until the buns are baked.

Pampushki are ready — they got up perfectly and browned.

Directly, generously, lubricate the buns prepared with a gear-wing mixture.

You can give garlic pampules completely cool, but how good they are in warm form. Incredibly fragrant, fluffy, airy, almost weightless!

Freshly baked garlic pampushki + a plate of hot borsch with sour cream — lunch for the whole family was a success. It is definitely impossible to resist!