Yeast dumplings in a frying pan. Original recipes for donuts

Having imagined Ukrainian borscht, we will most likely imagine pampushki - these two dishes have become so closely related over the course of their common culinary history.

But most people know the classic version of pampushki - yeast baked goods that are cooked in the oven.

But there is another recipe - pampushki, which are cooked on the stove in a large amount of fat, like belyashi. Seasoned with garlic, they also go perfectly with borscht,

and sprinkled with powdered sugar - for a sweet table.

Ingredients (for 30-40 small donuts):

water – 250 ml.
sugar – 1.5 tbsp. l.
sunflower oil – 1.5 tbsp. l.
yeast – 1 tsp.
flour – 1.5-2 tbsp.

Making fluffy buns - pampushki, recipe with photo:

The dough for pampushki is prepared using syrup without any dough. To prepare the syrup, mix water, sugar and butter and bring them to a boil. Cool the syrup until it becomes slightly warm. We dilute the yeast in a small amount, and when it has completely dissolved, pour it into the rest of the syrup.

Add a glass of flour and knead the dough with a spoon. Next, add flour in small portions and knead the dough in a bowl with your hands until it becomes thick enough. The finished dough should form a ball (keep its shape), but stick to your hands, that is, be thinner than, for example, dumpling dough.

Leave the dough in a warm place, covered, for 1-2 hours. When it increases 2-3 times, you can form donuts.

Place the dough on a well-floured surface (it will be loose) and mix it very lightly until you get a lump with a smooth surface. Roll out a thick layer (1-1.5 cm thick) and cut out circles from it using a small glass.

Pour sunflower oil into a frying pan or wide saucepan (the height of its layer should be at least 2 cm), heat it well and lay out a batch of donuts. In hot oil, the dough quickly rises and the pampushki take on an almost spherical shape, and large voids form inside them, making the baked goods very airy, with a thin crispy crust.

When the side immersed in oil is browned, each donut needs to be turned over. Remove the finished baked goods with a slotted spoon to a colander to remove excess fat.

This dough is suitable for both sweet and savory donuts, as it contains little sugar.
To serve pampushki with borscht, sprinkle with crushed garlic, dried herbs and lightly sprinkle with coarse salt on top.

For the sweet table, sprinkle the donuts with powdered sugar, or even better, roll each donut separately in powder.

Both are best served hot, but they are still very tasty when cold.

When we hear the word “pampushki” we immediately think about Ukrainian borscht: these two dishes are so connected. Although it is believed that the recipe has German roots: German bakers who moved to Russia in the 19th century came up with a recipe for small fluffy buns. There are countless recipes for donuts, like borscht, in the world: every housewife has her own, the most delicious one. We want to introduce you to four simple, win-win recipes.

Recipe for dumplings with garlic in a frying pan

If you are looking for a recipe for garlic dumplings in a frying pan, then you have come to the right place! These donuts are cooked, like pies or belyashi, in a hot frying pan in a large amount of oil or fat. If you season them with garlic, you will get the most aromatic, savory baked goods. This simple bread will perfectly complement any soup or borscht and will become an alternative to the usual loaf.

Ingredients:

water - 1 glass;
flour - 1.5-2 cups;
dry yeast - 1 teaspoon;
sunflower oil - 1.5 tablespoons;
sugar - 1.5 cups;
salt - 1 teaspoon;
garlic - by eye.

Preparation

To make pampushki, we need to boil the syrup. For it you need to mix water, sunflower oil and sugar in a saucepan and bring to a boil. Then cool so that the syrup is slightly above room temperature. Add yeast to some of the syrup; when they bloom, pour the resulting liquid into the rest of the syrup.
Pour the syrup with yeast into a deep, large bowl. Add flour little by little, constantly stirring the dough with your hands. It should hold its shape, but at the same time be soft enough and stick to your hands.
Send the dough to a warm place for 1.5-2 hours, covered with a towel. During this time, it will increase in volume by 2-3 times.
Roll out the dough into a sheet about 2 cm thick. Use a special mold, a glass or a glass to cut out donuts.
Fry in a deep frying pan or cauldron with plenty of oil. When one side is browned, turn over.
Season with chopped herbs and garlic, add coarse salt, or sea salt.

It is best to place the finished donuts on a plate lined with a paper towel: this will help remove excess fat. To make the pampushki unforgettably tasty, you can pour a delicate sauce over them: finely chop or grate the garlic, mix it with a small amount of vegetable oil and pour over the pampushki after frying.

Yeast dumplings fried in a frying pan

Pampushki can not only be an excellent addition to borscht, but also serve as the finale of a meal: simply sprinkle the finished baked goods with powdered sugar and serve with tea. But what if there is no oven, but you want donuts? We will tell you how to cook yeast-raised donuts fried in a frying pan.

Ingredients:

drinking water - half a glass;
dry yeast - 0.5 teaspoon;
sugar - 1 teaspoon;
salt - a pinch;
flour - 5-6 tablespoons;
vegetable oil - 1.5 tablespoons.

Preparation

Dilute the shakes in warm water. Add sugar, salt, flour, butter, mix everything into a homogeneous elastic dough.
Place the dough on a table sprinkled with flour. Knead the dough, adding a little flour, until it stops sticking.
Place the dough in a warm place and leave for a while until it doubles in volume.
Roll out the dough
Cut out the donuts with a glass and let them sit for 15 minutes.
Fry in hot oil until browned on both sides.
To serve with borscht or soup, sprinkle with chopped garlic and herbs. As a dessert - a small amount of powdered sugar (vanilla can be used).

Dumplings on kefir in a frying pan

When guests are already on the doorstep, and there is nothing to serve on the table except kefir lying in the refrigerator, kefir dumplings in a frying pan will come to your aid. The dough for them turns out fluffy, light, and the softness lasts for several days. A quick and tasty treat.

Ingredients:

kefir - 0.5 liters;
salt -2 teaspoons;
soda - 1 teaspoon;
sugar - 1 teaspoon;
flour - how much it will take.

Preparation

In a large bowl, mix kefir and soda. When the soda stops fizzing, add salt and sugar, sifted flour. Knead the dough.
Continue kneading the dough on a floured surface until elastic.
Roll out into a layer about 1 cm thick.
Cut out donuts using molds or a glass.
Heat a frying pan without oil and add dumplings. Bake covered on both sides until browned.

Dumplings in a frying pan without yeast

Traditional pampushki are baked in the oven, and the dough is prepared with yeast, which is not such a quick process, and it is scary for an inexperienced housewife to experiment with yeast dough. The recipe will also help out those who for some reason cannot eat eggs and yeast. In this case, you can bake pampushki in a frying pan without yeast. We assure you, it will turn out very tasty!

Ingredients:

flour - 2.5 cups;
salt - 2/3 teaspoon;
soda - 1 teaspoon;
sunflower oil - 80 milliliters;
milk - 160 milliliters;
garlic, seasonings - to taste.

Preparation

Mix flour, baking soda and salt in a saucepan or bowl. Make a small indentation.
Pour milk and butter into the resulting well. Knead the dough with a spoon.
Roll out the dough on the table into a thick layer (2-3 cm). Cut out donuts using a glass or a cookie cutter. You can cut it into squares, diamonds or triangles with a knife.
Fry in plenty of vegetable oil until golden brown. Once removed, pat dry with a paper towel to remove excess oil.
Sprinkle with garlic and your favorite spices.

These wonderful donuts are prepared very quickly, literally in half an hour, and you won’t have to deprive your family of attention for long to please them with a delicious dinner. You can have time to bake donuts while the aromatic borscht is languishing on the stove and waiting in the wings! Such donuts go well not only with traditional borscht. Try combining them with okroshka, kvass, or serving them as an appetizer with beer.

How to cook pampushki with garlic? Few people know the recipe for such products. In this regard, we decided to devote this article to this culinary topic.

Product details

Before presenting you with a detailed recipe for making garlic donuts, you should tell us what these products are.

Outwardly, such baked goods resemble ordinary yeast buns. However, they do not taste sweet, but salty and very aromatic. Garlic dumplings can be served with both the first and second hot courses. But most lovers of such products prefer to eat them with borscht or rich pea soup.

Delicious and aromatic dumplings with garlic: recipe, photo of products

Before making such baking, you need to prepare all the ingredients for the dough, namely:

high fat milk - about 250 ml;
medium-sized granulated sugar - a large spoon;
country egg with a very yellow yolk - 2 pcs. (1 for greasing baked goods);
sunflower oil - about 2 large spoons;
salt is not too coarse - ½ small spoon;
high-grade flour - 500 g;
dry yeast - about 10 g.

Kneading the base

What dough is best for making garlic dumplings? The recipe for such baking involves the use of a yeast base. To prepare it, you need to pour high-fat milk into a deep bowl and heat it up a little. Next, you need to dissolve sugar in it, and then add dry yeast and leave the mixture alone for ¼ hour.

After the specified time has passed, you need to add a beaten country egg, not too coarse salt to the ingredients and mix everything thoroughly. Next, add high-grade flour to the products and knead a thick dough. To make it rise, it is recommended to cover it with a thick towel and a lid, and then leave it warm for 90 minutes. During this time, the base should rise several times. To make it more fluffy, it should be kneaded with hands soaked in any vegetable oil.

Forming and baking process

Garlic dumplings, the recipe for which we are considering, should be baked in the oven. But before they are placed there, the products need to be formed correctly. To do this, you need to grease a baking sheet with sunflower oil, and then pinch off a piece of yeast dough and roll it into a beautiful and neat ball with a diameter of 6 centimeters. Next, the semi-finished product should be placed on a sheet. By analogy, all other products must be formed. Moreover, it is recommended to place them on a baking sheet at a distance of 4-5 centimeters from each other. This is due to the fact that during heat treatment, unleavened buns can noticeably increase in volume and stick to each other.

By the way, to obtain a more attractive appearance of baked goods, before heat treatment, it is recommended to grease the surface of each semi-finished product with a beaten chicken egg.

How should you bake Ukrainian pampushki with garlic? The recipe for preparing these products recommends cooking them at a temperature of 200 degrees for half an hour.

Required ingredients for the sauce

To give the finished donuts a special aroma and taste, they should be greased with a specially prepared sauce. For it we will need:

sunflower oil - about 2 large spoons;
settled water - 2 large spoons;
garlic cloves - 4 small pieces;
medium-sized iodized salt - use to taste.

The presented quantity of ingredients is designed for 16-17 donuts.

Sauce making process

What needs to be done to make delicious garlic dumplings? The recipe for such products recommends using aromatic sauce. To prepare it, you need to mix plain water and sunflower oil, and then add grated garlic cloves and fine salt to taste.

Final stage

After the donuts are baked and the sauce is prepared, you should remove the products from the oven and then brush them with the aromatic garlic mixture. It is recommended to serve such buns to guests warm along with any first or second course.

Fried pampushki with garlic: step-by-step recipe

Of course, such donuts turn out to be much higher in calories. However, you will need a short amount of time to prepare them. Try it and you will see for yourself.

So, we need the following:

dry yeast - about 5 g;
settled water - about 250 ml;
high-grade flour - 350 g;
country egg with a very yellow yolk - 1 pc.;
sunflower oil - for frying (use at discretion);
salt is not too coarse - 2/3 of a small spoon;
garlic cloves - about 5-6 pcs.;
medium-sized granulated sugar - a large spoon;

Preparing the dough

Cooking pampushki with garlic in a frying pan does not take much time. However, for such products it is also necessary to knead the yeast dough. To do this, the milk should be heated, and then sugar and dry yeast should be dissolved in it. After the last product swells, you need to pour salt into the milk mass and add a beaten country egg. Next, add high-grade flour to the base and knead a thick dough. For it to fit, it is recommended to keep it in a warm place for at least one and a half hours. During this time, the yeast base should increase in volume several times.

We form products

After kneading the dough and keeping it warm, you can immediately begin forming future donuts. To do this, you need to pinch off a small piece from the base and make a neat ball out of it. It is advisable to place the finished semi-finished products on a cutting board generously sprinkled with flour. After all the products are formed, they should be kept warm for some more time (about half an hour).

Frying in a pan

After the donuts on the cutting board swell, you need to take a deep bowl and pour sunflower oil into it. When the vegetable fat begins to boil, garlic cloves should be added to it, and then part of the formed yeast dough products should be lowered. It is recommended to fry them over medium heat until evenly browned.

After preparing the first batch of donuts, they should be caught with a slotted spoon and placed in a colander, and the following products should be placed in boiling oil. Having rid them of excess fat, the fragrant buns can be safely presented to the table.

It should be noted that, unlike baked donuts, fried ones are more filling and high in calories. Despite the fact that such products are very tasty, they are not recommended to be consumed too often, or for those who have problems with the gastrointestinal tract.

Results

Now you know how to prepare delicious garlic dumplings in the oven and on the stove. Which of the presented methods you choose to create such products is up to you to decide.

It should also be noted that garlic donuts baked in the oven can serve as an excellent replacement for store-bought bread. After all, they can also be eaten with any first or second course. Moreover, some housewives often enjoy this pastry with sweet tea.

These delicious bread buns are good either on their own or with first courses instead of bread. The fragrant garlic crust and delicate crumb - homemade dumplings with garlic - are loved by both adults and children! The recipe uses the simplest dough, which rises without problems, can be used during Lent and will appeal to beginners. If you were previously afraid to cook with yeast dough, start not with butter dough (which has a lot of butter and eggs, which slows down the rise), but with a simple lean dough.

I wish you good luck! Be sure to share how the garlic donuts turned out in your kitchen. I'm very interested to see the photos and read your reviews!

So, the recipe for tender garlic buns:

For the test:

Dry yeast - 1 level teaspoon
Water - 1 glass (recipe uses 250 gram glasses)
Sugar - 1-2 teaspoons
Wheat flour - 2-2.5 cups
Salt - 1/2 teaspoon

For the garlic sauce:

Garlic cloves - 5 pcs.
Vegetable oil - 2 tbsp. spoons
Salt - 1/4 teaspoon
Dill, parsley - a small bunch

Cooking process step by step:

We start cooking by pouring (because the garlic and oil need to “make friends” properly, brew, and this takes time). So, peel 5 cloves of garlic. If you have young garlic, the buns will turn out especially aromatic and tasty.

Finely chop the garlic with a knife or use a garlic press. By the way, experienced chefs prefer not to use devices for crushing garlic, resorting to a regular knife (in their opinion, this allows them to preserve the aroma of garlic much more effectively). I act according to my mood: if I’m short on time, I resort to a garlic press (one or two and I’m done!), if I want to tinker and really enjoy the process - first I press each clove of garlic onto the cutting board with the back of the knife, and then chop it as finely as possible with the knife.

Girls in the comments ask if dry garlic can be used in the recipe. In the absence of fresh, you can use dry, but, of course, pampushki with dried garlic will be less fragrant.

Finely chop the fresh dill and add to the garlic. You can use any herbs you like: parsley, cilantro, etc. I prefer the combination of garlic and fresh aromatic dill.

Now add salt (1/4 teaspoon) to the dill and garlic and add vegetable oil (2 tablespoons).

Yeast lean dough for donuts

Today I will use dry yeast to prepare the dough, but you can do it in the usual way: when replacing dry yeast with wet yeast, add more of it (about 15 grams).

Dry yeast should be placed in a small container.

Add granulated sugar (2 teaspoons) and a little water (0.5 cups). Stir the resulting dough mixture and place it (without covering) in a warm place without drafts.

If the yeast is of high quality and fresh, after 15 minutes a foamy cap should appear on the dough. And we will be calm that the baking will be a success.

I would like to warn you that the water you add to the yeast must be warm (about 40 C). If you pour too hot water on the yeast, it will die and the dough will not turn out!

Pour the suitable yeast dough into a larger bowl in which the yeast dough will be kneaded.

Add salt here (1/2 teaspoon).

The remaining water according to the recipe (we added 0.5 cups to soak the yeast), now pour out the remaining half a glass.

We also add vegetable oil (2 tablespoons) to the bowl in which we will knead the lean yeast dough. Today I use sunflower (refined), but most of all I like baking with olive oil. If you use olive oil, remember that it is also better to add this to the garlic sauce.

Now sift the wheat flour (2-2.5 cups). We remember that the amount of flour in the recipe is approximate; it is impossible to say with an accuracy of a gram how much of your flour will go into the dough. I like the term “how long will the dough take,” that is, you add flour until the dough is kneaded and focus not on the weight in the recipe, but on the consistency of the dough.

It should turn out tender and soft. At first the dough will stick to your hands, but do not rush to add more flour. Place it on a cutting surface greased with vegetable oil. And pour some vegetable oil on your palms. Now knead the dough with gentle movements until smooth. Of course, you can add more flour, but don't overdo it! To ensure that the crumb in the buns is tender and airy, you cannot overdo it with flour.

You cannot skip the kneading process, because the buns may crack during baking. Therefore, spend 7-10 minutes on this task, and then send the lump of dough into a bowl for proofing. Be sure to cover the bowl with cling film (so that the top layer does not dry out), place our workpiece in a switched-off oven or kitchen cabinet to protect it from drafts.

The dough should rise well (increase in size by 2 times). This will take 30-40 minutes. Proofing time is also very individual. If the apartment is warm, it rises in half an hour, if it’s cool, it takes an hour or more. Always rely on the dough's finished state (it should rise!), not the time specified in the recipe. The person who writes the recipe may have completely different conditions in the apartment. In addition, many people use tricks such as putting the dough in a low-heat oven, in the bathroom, where it is warm and humid, etc.

When you are satisfied with the result of the proofing, separate small pieces from the total mass of yeast dough, form into balls and place on a baking sheet greased with oil or covered with good parchment. I place the buns in a deep glass mold; after baking, it’s convenient for me to immediately pour the dumplings with garlic filling without removing them from the mold. If you have one like this, be sure to use it, it’s very convenient!

Leave a distance of 1-2 cm between the buns because they will increase in size. Cover the workpieces with a towel and leave on the table for another 20 minutes.

Please do not skip this step if you want airy, tender buns.

So, the buns have started to crowd each other, which means they are ready to go into the oven. But before that, grease the surface of the donuts with a mixture of egg and water.

The dough is so delicate that it can tear from sharp touches with a brush - be careful!

Place the donuts in a preheated oven for 20 minutes (at 180 C). The surface will brown and you will see a shiny crust of an appetizing color. Baking time depends on your oven (I've heard that gas ovens take longer).

We cover the hot buns with garlic sauce, which by this time has infused and become especially fragrant!

At this stage, your children and husband will come running to you - wonder what aromas are in the air! Be sure to take into account your love for garlic). If your children don’t like it, leave some of the donuts without filling.

After the garlic dumplings have been filled, cover with a towel and leave to soak for 10 minutes. And then pour the smoky borscht, it’s time to try the garlic buns and enjoy their spicy taste!

Don’t worry about the fact that the garlic dumplings are stuck together in barrels - this does not in the least interfere with their eating. The buns separate easily from each other.

With all my heart I wish you bon appetit! Let your home always smell like baked goods - this aroma adds coziness and family warmth!
There are recipes for buttery dumplings with garlic (when butter, eggs, and milk are added to the dough), children especially love them. I will definitely share this method a little later. You can also bake similar buns with kefir, and not only in the oven, but also in a frying pan. Regardless of the method of preparation, donuts are always loved and desired on the dinner table.

I will be happy to answer any questions about the recipe. Any feedback is important to me, I’m really looking forward to the photos of the ruddy garlic donuts you made!
For those who love video recipes, welcome to my YouTube channel, I recorded for you a detailed step-by-step video on making garlic donuts:

If you want to post a photo on Instagram, remember the tag #pirogeevo #pirogeevo. I can find your bomb buns using this tag and admire them. I will be very pleased!

Find perfect, tested recipes for crumpets in a frying pan in the culinary discovery workshop website. Try sweet and non-sweet versions of crumpets. Vary the taste of the products with milk, sour cream, kefir, cottage cheese, meat or vegetable filling. Add unforgettable flavors with a variety of seasonings.

To make crumpets, flour, kefir, soda, salt and sugar are usually used. Eggs are often included in the recipe. For variety, you can add minced meat, vegetable additives, cottage cheese, and chocolate to the dough. Vanilla or cinnamon will give the products an additional appetizing aroma. The airy dough is rolled out into a layer of one and a half to two centimeters and products of the desired size are cut out of it using molds or cups.

The five most commonly used ingredients in pan crumpet recipes are:

Interesting recipe:
1. Sift flour into a deep container.
2. Add sugar, soda, salt (vanillin if desired). Mix.
3. In a second container, mix water, refined vegetable oil, and kefir.
4. Add vodka. Stir thoroughly.
5. Gradually, a couple of spoons at a time, add the dry ingredients to the liquid mixture.
6. As soon as the dough begins to clump, knead it by hand until it stops sticking to your hands.
7. Roll into a ball. Cover. Let the dough rest for 15-20 minutes.
8. Pour vegetable oil into a deep frying pan in a layer of 2-2.5 cm.
9. Warm up.
10. Roll out the dough into a layer 1.5-2 cm thick. Cut out using molds or a crumpet glass. Prick the surface several times with a fork or make a cross-shaped cut in the middle.
11. Fry in hot vegetable oil in a frying pan until golden brown on all sides.

Five of the fastest recipes for crumpets in a frying pan:

Helpful Tips:
. The crumpets will not be raw inside if the oil is hot enough.
. To prevent the products from becoming stale, you can sprinkle them with water after cooking.
. Usually crumpets are fried for a couple of minutes on each side.