Red borscht, cooked according to all culinary canons, is a masterpiece dish in itself, which is very difficult to complement.
That's probably why it's eaten with bread. In fact, it's nothing more than crude prose. Borscht with garlic crumpets turns into high poetry.
To prepare you will need:
- 200 ml of water;
- 1 tsp sugar;
- 1.5 tsp dry yeast;
- 100 ml milk;
- 5 tbsp vegetable oil;
- 450 g flour;
- 1 raw yolk;
- 1 tsp salt;
- 3 cloves of garlic;
- fresh herbs (dill).
How to cook
First, prepare the dough. Dissolve yeast and sugar in warm water, mix, and place under film in a warm place for a few minutes.
Sift the flour, add salt, warm milk, yeast and vegetable oil. Knead the dough.
The result should be a soft and elastic dough, it may stick to your hands a little. Leave it in a warm place for 30-60 minutes until its volume increases three times.
Prepare the baking pan. Grease it with vegetable oil.
Knead the dough, divide into equal parts, make a round ball out of each (the specified amount of ingredients should make about 12 donuts). Put everything into the mold.
Leave under a towel for 15-20 minutes.
Mix the yolk, add 2 tbsp of water, grease the buns and place in the oven preheated to 190 degrees for 30-35 minutes.
At this time, mix 2 tbsp. water, 2 tbsp. vegetable oil, 1 tsp. salt, garlic (press through a press), add greens and mix. Take out the donuts and pour over the garlic mixture.
These buns go well with any first course, especially with borscht, and remain fresh even the next day.
Bon appetit!
