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Dumplings with garlic for borscht
Dumplings with garlic - a brilliant accompaniment to hot borscht! And if you have not tried this combination yet, by all means do it, especially since it will not be difficult to cook such buns. To implement the idea, you will need the simplest yeast dough that does not require long proofing - it will take no more than an hour and a half from kneading to serving donuts on the table. That is, to accompany borscht with hot buns, start cooking both dishes almost simultaneously. Combining these two classes is not at all difficult: the dough does not require constant attention to itself. But then, when you pour the borscht on plates and put a pie plate with fragrant donuts with garlic in front of each family member, you will immediately understand that all the efforts were not in vain!
How to cook Dumplings with garlic for borscht
Step 1
Prepare dough for donuts with garlic for borscht. Sift flour with salt through a fine sieve. Heat the milk in a large bowl to 36°C. Add yeast, stir and leave for 15 minutes.
Step 2
Melt the butter for the pampushka dough and let cool slightly. Pour the flour into the milk-yeast mixture. Add sugar and melted butter. Knead the dough thoroughly.
Step 3
Shape the dough into a ball and place in a bowl. Cover the top with cling film. Leave the dough for 30 minutes in a warm place to rise. Heat the oven to 190°C.
Step 4
Put the dough for donuts on the work surface, sprinkled with flour. Break into small, palm-sized pieces and shape into balls. Place on a baking sheet lined with parchment paper and let rest for 30 minutes, covered with a towel.
Step 5
Lightly beat the egg with a fork in a small bowl. Use small scissors to make two small cuts on each ball of dough. Brush with egg and sprinkle with sesame seeds.
Step 6
Bake donuts for 20 minutes. While they are cooking, peel the garlic and put it through a press. Mix with vegetable oil. Lubricate hot dumplings with the resulting mixture and serve with borscht.
Dumplings with garlic for borscht - FAQ About Ingredients, Baking Time and Storage
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