If you prefer to serve borsch in the traditional way, with pampushkas and garlic butter, then this recipe will become your salvation. You can start cooking such pampushkas while the borsch is still bubbling on the stove, as baking and proofing takes no more than 20 minutes. At the output, gentle and lush pampushki are obtained, the recipe for which, if desired, can be adapted for sweet rolls.
Pampushki without yeast for borscht for 20 minutes - recipe
It is known that the proofing of yeast dough, as a rule, takes a lot of time, and because many housewives simply refuse to repeat the classic recipe for pampushkas and take on the newfangled variations like this. The main "lifting force" in the chunky pampushki is a regular baking powder.
Ingredients:
- flour - 115 g;
- baking powder - 7 g;
- milk - 135 ml;
- mayonnaise - 25 g.
Preparation
Having passed dry components through a sieve, mix them together a whisk so that the disintegrant is distributed in the future test as much as possible in regular intervals. To the dry mixture pour the milk 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 dumplings into a muffin mold and leave to bake at 175 degrees for 12 minutes. Ready-made pastries can be poured with a mixture of melted butter with garlic and herbs.
Pumpkins with garlic to borscht without yeast
Within the framework of this recipe, buns are also raised entirely by the baking powder, but the main difference is the addition of garlic not to the oil, which is customary to pour hot pastry, but into the dough itself.
Ingredients:
- flour - 375 g;
- baking powder - 10 g;
- kefir - 235 ml;
- egg yolk - 1 piece;
- garlic teeth - 3 pcs.
Preparation
Lightly heat the kefir or leave it at room temperature long before cooking. Mix the dry ingredients together, pour in kefir and, without stirring, proceed to the garlic paste. To make it, peeled garlic teeth are rubbed into a paste with a large pinch of salt. Add garlic paste, knead the soft dough and divide it into portions of the desired size. Cover each of the dumplings with a yolk and add a pinch of large sea salt. Leave the buns bake at 190 degrees until blanch.
Pampushki for 20 minutes - recipe
This recipe, although prepared with yeast, but is a complete exception to the usual rules, claiming that it is necessary to give the test a long time to double in size. We undertake to prove that, with the right proportions, 20 minutes are enough for making lush buns.
Ingredients:
- flour - 355 g;
- yeast - 10 g;
- water 115 ml;
- milk - 85 ml;
- dried parsley, garlic - 1 tbsp. spoon.
Preparation
The cooking scheme fully complies with all standards, excluding those relating to time. Mix the warm water with the milk and lightly sweeten the resulting mixture. On the surface, pour a standard small sachet of instant yeast (usually about 10 g). Dilute the yeast in a warm liquid and leave. Pour the granules of garlic and parsley into the sieved flour. Pour the yeast solution into the flour and knead the dough. Finished com leave in the heat for 5 minutes, divide into portions of the preferred size and form in any convenient way. Put the buns on a baking tray and set the oven to warm up to 170 degrees. Fast pampushki to a borshch are baked no more than 15 minutes (time is defined by their size), hot them smear with the kindled butter, and after, allow to cool slightly.