Puffy garlic buns: how to prepare a successful side dish for borscht

Garlic buns are an alternative to bread and a delicious addition to borscht and soup. They are best made from yeast dough, which makes the pastry rise well, airy and fluffy.

Food blogger Yuliia Mikulich shared a recipe for garlic buns for borscht on her Instagram page.

Ingredients:

Dough:

• water - 100 g
• milk - 60 g
• sugar - 1/2 tbsp.
• dry yeast - 1 tsp.
• salt - 1/2 tsp.
• oil - 1 tbsp
• flour - 260 g

Garlic sauce:

• garlic - 3-5 cloves
• salt
• oil - 1 tbsp
• water - 1 tbsp
• herbs

Method of preparation:

1. To prepare the dough, mix water with milk and heat until warm.

2. Dissolve sugar in the warm liquid, add yeast, mix and cover. Leave for 10-15 minutes.

3. Add salt and oil to the dough. Then add flour in parts. Knead the dough with a whisk while it is still liquid, then continue on a work surface with your hands. Knead the dough for about 7-10 minutes, constantly adding a little flour. The dough should be soft and elastic.

4. Put the dough in a deep bowl, cover with a towel and place in a warm place. It should triple in volume.

5. Knead the dough a little again and divide it into 9 pieces. Form a ball from each. Put them on a baking sheet covered with paper.

6. Put the buns on it and leave in a warm place for 30 minutes.

7. Before baking, brush the buns with an egg. Bake at 180 degrees for 15-16 minutes.

8. Meanwhile, prepare the sauce. Combine grated garlic, oil, water, salt and herbs. Brush the buns with the sauce immediately after baking.