| 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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