Borscht

Overview

How to cook Borscht at home

In the post-oil method, knead the dough until a film forms and ferment until doubled in size.
After fermentation, deflate the air, divide into 4 portions, and ferment for 15 minutes.
Flatten the fermented dough, roll it into an oval shape with a rolling pin, and roll it up from top to bottom.
After rolling, it will have a shape with thin ends and a drum in the middle. Ferment until doubled in size.
Use a sharp knife to make a slit about 1 cm long on the top of the fermented dough.
Pipe a line of softened butter into the marked opening (soften butter in a piping bag and squeeze it out)
Brush the surface with a layer of egg wash, sprinkle with a thick layer of powdered sugar, and place in a preheated oven at 190 degrees for 15 minutes until the skin turns golden (depending on your oven temperature)
Finished product
Finished product
Finished product