| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Ukrainian |
Ethnic, Ukrainian, Russian, Bread |
28 |
Each |
INGREDIENTS
| 2 |
c |
Buckwheat flour |
| 3 3/4 |
c |
Milk |
| 5 |
|
Eggs seperated |
| 1 |
ts |
Salt |
| 1 1/2 |
pk |
Yeast dry active |
| 4 |
tb |
Butter unsalted & melted |
| 1 1/2 |
tb |
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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