It's no secret that baked goods cooked in milk are tasty and aromatic than in water. From her very smell, an appetite is played out and I want to try it out as soon as possible. Garlic buns on milk from yeast dough on dough are lush, soft and fragrant. As is already accepted, they are served with borscht and this is really the best combination of bread and soup, the soup takes on a completely different taste.
Usually, water is used to knead the dough, but we will do otherwise, in order to simplify the process, we will replace water with milk, which will speed up the preparation of baked goods and make it more rich. These will be unusual buns, both in taste and in appearance, which in their shape will resemble knots or figurines. Children will be delighted with such pastries.
Let's start by making the dough. In a small saucepan, heat the milk to 25, maximum 30 degrees, but no more. Then pour into a deep bowl with dry yeast and sugar. Stir and leave in a warm place for 10-15 minutes.
Sift flour directly into the bowl from the mixer, beat in an egg, pour in the butter and cooked dough. Starting at low speed, smoothly moving to medium, knead the dough for 7-8 minutes.
Sift some flour onto the work surface and transfer the dough from the bowl, kneading it, form a ball. Then cover with a bowl and let it brew for one hour.
By that time, the dough should noticeably increase in volume, after which it should be rolled out with the help of hands into a small rectangle.
Next, using a kitchen knife, you need to cut into 12 strips and divide horizontally. The result should be 24 pieces of dough.
Each cut piece of dough should be rolled out to length, gently pressing down with moderate pressure with your hands.
Then, from them it is necessary to form a product of the appropriate shape - to tie a short knot in the form of figurines. This should be done carefully, without pressing hard on the dough.
Spread the formed pastries on a baking sheet with parchment paper, leaving a distance between them. Cover with plastic and keep in a warm place for another 30 minutes.
In the meantime, while the workpiece is infused, you need to prepare the garlic dressing for the buns: melt the butter in a pan, add chopped fresh herbs and chopped garlic, stir and heat, and then remove from the stove and move to a cool place.
Preheat the oven to 180 degrees, after setting the product in a warm place, place the baking sheet in the oven and bake yeast dough buns for 20-25 minutes, until golden brown. And when ready, grease them with garlic-buttered dressing and sprinkle with grated cheese.
Scented garlic buns are served warm, traditionally with borscht. They are also called garlic pampushki and have a slightly different look. They are tasty even cold and definitely stay fresh for a long time, and also go well with other hot soups.
Hints and tips for recipe
- Before you start kneading the dough, the flour for the buns must be sieved - this is done in order to remove possible lumps, impurities and remove air so that the dough rises better.
- Do not overexpose the dough when tincture, otherwise the baked goods may come out with a sour aftertaste.
- Dough is used to prepare butter dough and get a fluffy product, so the dough is better suited.