Garlic donuts

What do you associate with a plate with hot, still steaming borscht? Of course, borscht with donuts! Ruddy and fluffy buns with a fragrant garlic-dill cap that go perfectly with this delicious and hearty first course. Garlic donuts are good on their own - so why don't we cook them today?

The recipe for garlic dumplings is not at all complicated: if you have ever cooked homemade cakes on yeast dough, there will be no problems with these buns either. This option does not contain animal products, so you can eat them during Lent. And borscht can also be cooked not necessarily with meat, but in the lean version - in a rich vegetable broth.

Airy donuts with garlic and dill turn out to be so appetizing and so fragrant that it is difficult to deny yourself and not feast on a couple more. I'm just sure you will fall in love with them the first time and cook over and over again. Otherwise, there is no way ...

Ingredients

• Wheat flour (600 grams)
• Water (370 milliliters)
• Vegetable oil (7 tablespoons)
• Garlic (2 cloves)
• Dill (1 bundle)
• Sugar (1.5 tablespoons)
• Salt (2 teaspoons)
• Fast acting yeast (1.5 teaspoon)

Directions

1. To prepare the dough for garlic donuts, we take wheat flour (I have the highest grade), water, refined vegetable (in my case, sunflower) oil, salt, granulated sugar and fast-acting yeast. For a fragrant dressing, with which we will then lubricate the finished baked goods, we need vegetable oil (with a smell or not - it's up to you), fresh dill and garlic. In addition to fast-acting (which are mixed immediately with flour) yeast, you can use dry (also one and a half teaspoons) or fresh / pressed (you need 3 times more, that is, 15 grams). Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a tablespoon of sugar and dissolve the yeast in it, let it stand until a characteristic foam appears.
2. Sift wheat flour into a bowl (set aside a couple of tablespoons for now and add as needed), add salt, sugar and fast-acting yeast. Mix everything thoroughly with a spoon or directly by hand so that all dry ingredients are evenly dispersed throughout the mixture.
3. We make a depression in the flour and pour warm (slightly warmer than body temperature) water there. If you use too hot water, the yeast will die and the baked goods will not rise. In cold water, the dough will ferment longer.
4. We mix everything so that most of the flour is moistened and absorbed the liquid. After that, add 2 tablespoons of vegetable oil to the dough.
5. Knead the dough for donuts by hand (at least 15 minutes) or using a kneader (bread machine) until absolutely smooth and homogeneous. The dough should be very soft, tender and slightly sticky to your hands. Do not clog it with flour, as on the basis of a dense and tight dough, airy and fluffy pastries will not work. We round the dough into a ball and put it in a bowl, which we grease 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 do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. 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 be no donuts.
6. After 2 hours of fermentation (time is a relative concept, it may take more or less) the yeast dough for garlic donuts will rise very well, increase in volume three times exactly. It is very delicate and fluffy, it remains sticky - it should be so. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
7. It's time to move on to cutting and shaping future donuts. To do this, sprinkle a little flour on the work surface and divide the dough into pieces of the same size. As a rule, donuts are made in small shapes, but I like it when the buns are tall and fluffy. A total of 1030 grams of yeast dough is obtained from the indicated amount of ingredients. I divided it into 18 pieces, each weighing 57 grams. You can divide the dough into 20-30 pieces, then the donuts will need to be made small and baked on a baking sheet.
8. How to mold donuts: take one piece of dough and flatten it on a floured surface with the palm of your hand, knocking out large air bubbles. Strongly subtle is not necessary.
9. Now we connect the edges of the dough in a circle to the center - this is how we round off the blanks. Personally, it is more convenient and faster for me to do it in the palm of my hand, but then I just decided to show it on a cutting board.
10. We carefully pinch the seam with our fingers so that the workpiece keeps its shape and does not creep.
11. Turn the dough ball over with the seam down and roll it up with the palm of your hand, as if holding an apple. Do not press the dough to the surface, but just barely touch it and move your hand in a circle towards you. A couple of movements and the workpiece will take on a more round shape, the surface of the dough will stretch.
12. Similarly, we round the rest of the balls of dough, not forgetting to cover the already formed ones with a towel or cling film, so that they do not wind up and become covered with a crust.
13. Now choose any suitable sized baking dish, not forgetting that the donuts after proofing and baking will grow 3-3.5 times. Lubricate the mold with a small amount of any cooking fat (I have vegetable oil in a lean version, but you can use pork or chicken fat, a universal emulsion) and put the koloboks. Cover the blanks with a towel or cling film and leave to rise for 40 minutes in a warm place.
14. 15-20 minutes before baking, turn on the oven to warm up by 180 degrees. Before planting in a hot oven, spray or lubricate the workpieces with water a little. We put the future donuts to prepare for 30-35 minutes.
15. At this time, we will make a fragrant garlic mixture for buns. To do this, finely chop fresh dill (the amount depends on your preferences), squeeze fresh garlic through a garlic press (I have 2 large cloves). We mix all this with 5 tablespoons of vegetable oil in a small bowl and leave to brew until the buns are baked.
16. The pampushki are ready - they have risen perfectly and blushed.
17. Straight hot, generously grease the buns with the prepared garlic-dill mixture.
18. You can let the garlic donuts cool completely, but how good they are when warm. Incredibly fragrant, fluffy, airy, almost weightless!
19. Freshly baked garlic dumplings + a plate of hot borscht with sour cream - the dinner for the whole family was a success. It is definitely impossible to resist!