Borscht Pampushki

Ingredients

Flour 1000 g

Margarine 1/2 pack

Milk 2 cups

Salt 1/2 tsp

Sugar 1 tbsp

Dry yeast 1 packet

4 cloves garlic

Vegetable oil 1 tbsp

Melt the margarine or butter, add the milk, sugar, and salt, and warm the mixture slightly. The mixture shouldn't be too hot (no more than 40 degrees Celsius), otherwise the yeast will react and the dough won't rise.

Pour the dry yeast into the sifted flour and mix, then slowly pour in the liquid, simultaneously kneading the dough. Knead until the dough forms an elastic ball that doesn't stick to your hands or the sides of the bowl.

 Let the dough rest, covered with a towel, until it roughly triples in size. Punch it down and let it rise again. After the dough has risen a second time, begin making the pampushki.

Divide the dough into pieces approximately 50-70 grams each. Roll them into balls. Dip each ball in vegetable oil and place them close together in a baking pan. Close enough so that the balls touch each other after rising. Let the dough rise (the pampushki should stick together) and bake in the oven, preheated to 180 degrees Celsius, for about twenty minutes.

While the pampushki are baking, make the garlic sauce. Finely grate four or five cloves of garlic, add a tablespoon of vegetable oil, and the same amount of boiled water.

 Mix thoroughly, and when the pampushki are ready, remove them from the oven and pour the garlic sauce over each one. Cover with a plastic bag and place a towel on top. Let them sit in the steamer for a few minutes. This allows the pampushki to soften slightly and soak up the sauce.

Enjoy!