#Russia Traditional russian pancakes (yeast blini) Ingredients 3 large eggs 3 1/4 cups milk 3 tsp sugar 1/2 tsp salt 2.5 cups all-purpose flour, sifted 2-2.5 tsp dry yeast Oil to grease the skillet 1 stick (about 100g) butter to oil ready blini Preparation time: 3-5 hours, depending on the quality of yeast Yields 18-20 blini Garnishes: Salted herring, thinly sliced oк smoked salmon Caviar Melted butter Soft boiled eggs, chopped Sour cream Preparation 1. Scald 1.25 cup of milk in a pot. Separate 1/4 cup and mix it with yeast until dissolved. Beat eggs, stir them in milk, along with yeast, salt and sugar. The mixture must be lukewarm, so if it cooled down, warm it up on very low heat constantly stirring. 2. Add flour and mix well until you get the batter of rather thick consistency, like thick sour cream. Cover the pot, and let the dough rise in a warm place. Leave it for 1-2 hours to rise. 3. While the dough is rising, prepare garnishes (caviar and herring should be covered with plastic wrap and refrigerated) and lay the table. Blini are served hot, so later you will have no time for this. 4. When the dough rises and at least triples in size, scald the remaining milk, and mix it in the dough in small portions (about 1/2 cup each), stirring well every time. Small portions of hot milk will not kill the yeast, but will keep the mass very warm. After all milk is in, leave the dough to foam for about 30 minutes, covered. Dont mix the foam! 5. Your dough/batter will look like a thick foam when ready to bake. Heat the skillet on high heat, grease it, scoop a ladle of dough on the skillet, and smear it around. The thick foam will not spread easily just by tilting and turning the skillet. 6. Bake on one side until bubbles form and the surface becomes mat, check if its nicely browned by lifting the edge a little, then flip over with the spatula and bake on the other side. Adjust the heat so your blini dont burn, but bake through and are beautifully browned. Grease the skillet before each blin, otherwise your blini will not get a nice pattern. 7. Stack blini on the heat-proof dish, second side up (it is smoother and easier to oil), and gently oil each blin with the butter stick (dont get carried away with this, put just a sheen of butter, you can add more later, while eating). Butter will prevent blini from sticking to one another. 8. When all blini are ready, loosely cover the dish with foil, and toss it into the 175 F oven to keep warm. Serve hot with garnishes. Bon Appétit
Posted on: Tue, 16 Sep 2014 18:35:30 +0000
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