Winter Treat: Blini
This recipe is to pay tribute to my Russian friend. She opened my eyes to a new kind of blini experience: how to prepare blini abroad, with limited access to some of the authentic ingredients (e.g. caviar), and yet match the blini with delicious toppings. 🇷🇺 🇺🇸
If you ask me, Blini are one of the pearls of the Russian and Slavic cuisine! :-)
Winter Treat: Blini
This recipe is to pay tribute to my Russian friend. She opened my eyes to a new kind of blini experience: how to prepare blini abroad, with limited access to some of the authentic ingredients (e.g. caviar), and yet match the blini with delicious toppings. 🇷🇺 🇺🇸
If you ask me, Blini are one of the pearls of the Russian and Slavic cuisine! :-)
Open in Cookpad AppSteps
- 1
Mix the dry yeast into warm milk (body temperature, around 37C / 98 F) in a bowl. Make sure your bowl is large enough, the batter will rise significantly :-)
- Mix together buckwheat and all-purpose flour, and salt. Add them into the bowl with milk and yeast. Let the dough rest for about an hour or two in room temperature
- 2
Mix together egg yolks and sour cream (or yogurt as I did), and slowly add into the dough.
- Whip the egg whites into a firm mousse. Add slowly into the dough.
- 3
Add sparkling water into the dough. Apparently this will help to make the blini crisp and fluffy when frying them
- Frying the blini: I follow the way my Russian friend fried the dough in a cast iron skillet: a spoonful of butter per each blini, medium to high heat. Apparently there are variations between thin and thick blini, whereby the thicker one should actually be called Oladyi (as I learnt thanks to UnderstandRussia blog). - 4
Toppings: prepare everything ready and set the table while you are frying the blini :-) The blini are best when enjoyed right away after frying.
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