Composition / ingredients
Step-by-step cooking
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Finely chop 6-7 large cloves of garlic.
Pour 100 ml of vegetable oil into the pan. Pour the garlic into the heated oil and fry it for 5-6 minutes until you feel a distinct pleasant smell of garlic. Remove the pan from the heat.
Dilute yeast with sugar in 50 ml of warm water. Let them stand for 10 minutes until the foam appears.
Pour the diluted yeast, 250 ml of warm mineral water into the sifted flour, knead the dough. The dough turns out pretty cool. Add salt and 3 tablespoons of cooled garlic oil. Knead the dough, grease the bowl with oil, put our dough there and put it in a warm place for 1 hour.
Finely chop the parsley leaves, mix with oil in a frying pan, add ground pepper and a little salt. Pepper can be taken fresh. Then chop it finely and mix it with garlic oil.
Divide the dough into 16 parts, roll up the flagella, tie them in a knot, put them on a baking sheet covered with oiled paper and bake in the oven for 15 minutes at a temperature of 200 degrees.
Pour hot buns liberally with butter sauce, put them on a dish.
Serve with the remaining sauce in a saucepan or in a small bowl.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Mineral water - 0 kcal/100g
- Chili pepper - 40 kcal/100g
