Without light or oven, cook lush and fragrant garlic dumplings in a frying pan. Dough recipe

Ingredients for the dough:

• 200 ml milk (can be replaced with water or mixed water and milk in equal proportions);
• 15 g live yeast;
• 1 tsp. salt;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil;
• 350 g flour.

Garlic dressing:

• 1 bunch of dill;
• 1 bunch of parsley;
• 2 cloves of garlic;
• 1 tbsp. l. vegetable oil.

Preparation

1. Pour milk into a bowl, add yeast, salt, sugar and vegetable oil, stir.
2. Gradually add flour and knead into a soft dough. It should be very tender and slightly stick to your hands.
3. Grease the work surface with vegetable oil and knead the dough on the table for about 10 minutes until soft and elastic.
4. Place the dough in a greased bowl and cover with cling film or a towel.
5. Place the dough in a warm place for one hour until it has doubled in size.
6. Place the finished dough on the table and divide into equal parts.
7. Roll each piece into a ball.
8. Grease a frying pan with oil, place parchment paper on the bottom, then place the donuts.
9. Cover and leave to proof for 20 minutes.
10. Prepare garlic dressing. To do this, finely chop the dill and parsley, grate the garlic, add herbs and vegetable oil, mix well and set aside.
11. Place the pan on the smallest burner and turn the heat to medium or slightly lower. Cook the pampushki uncovered for 10 minutes, then cover and cook for another five minutes.
12. If the bottom side is browned, cover the pan with a lid and carefully turn the dumplings over.
13. Remove the parchment and return the pampushki to the pan.
14. Cover with a lid and cook on the other side for 15 minutes.
15. Check readiness – the donuts should be golden brown on both sides.
16. Generously brush hot dumplings with garlic dressing.
17. Cover with a lid and leave for 10 minutes to allow the flavors to infuse well.

According to the food blogger, such donuts turn out incredibly soft and fragrant even without an oven.