Buckwheat Garlic Pampushky

In warm water (180 ml), dissolve the sugar (1 tsp) and dry yeast (7 g), stir and set aside for 10 minutes, until a frothy cap forms on top.

Sift the buckwheat flour (350 g) into a large bowl, add salt to taste (about 1 tsp), beat in the eggs (2), and pour in the yeast mixture. Knead by hand into a soft, slightly sticky dough — it will be less elastic than wheat dough, which is normal since buckwheat flour contains no gluten.

Shape the dough into a ball, place it in a bowl lightly greased with oil, cover with a damp towel, and let it rise in a warm place for 1 hour, until roughly doubled in size.

Punch down the dough and divide it into 12-14 equal pieces, rolling each into a ball. Arrange the balls tightly together in an oiled baking pan, cover with a towel, and let rest for another 15 minutes.

Bake in a preheated oven at 180°C for 20-25 minutes, until golden brown.

While the pampushky are baking, prepare the dressing: press the garlic (4 cloves), mix with the oil (4 tbsp), finely chopped herbs (20 g), and the remaining salt to taste.

As soon as the pampushky come out of the oven, generously drizzle them with the garlic dressing, cover with a towel for 5 minutes to let them soak up the aroma, and serve warm with borscht.