| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Russian | Bread, Ethnic, Russian, Ukrainian | 28 | Each |
INGREDIENTS
| 2 | c | Buckwheat flour |
| 3 3/4 | c | Milk |
| 5 | Eggs seperated | |
| 1 | t | Salt |
| 1 1/2 | Yeast dry active | |
| 4 | T | Butter unsalted & melted |
| 1 1/2 | T | Sugar |
| 2 | c | All purpose flour |
INSTRUCTIONS
Place the buckwheat flour in a large bowl and stir in 1 cup of cold milk. Warm 2 cups of milk 10 180-F degrees, gradually add to the flour mixture. Cool to 105-F degrees and mix in the yeast mixed with 1/2 teaspoon of sugar. Cover and allow to sit in a warm place for 20 minutes.Blend the egg yolks with the rest of the sugar. Mix the melted butter, egg yolks, salt, all-purpose flour together until smooth. and beat for 6 minutes. If it gets too stiff or thick add some of the reserved milk & beat for 1 minute more. Whip the egg whites util stiff peaks form then fold into the batter a small but at a time. Cover the batter, set in a warm place, and wait for 45 minututes. Cook by dropping 2 tablespoons of thebatter into the skillet. Cook for 75 seconds and then turn it over and cook for 30 seconds. Serve with the usual garnishes. ORIGIN: Chef Mikhail F. Rubinov, Minsk-Belorussia, circa 1998 From: Dr. Donald Houston Posted to MM-Recipes Digest by "Donald Houston" <docdonald@worldnet.att.net> on Sep 27, 1998
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