Blini

Ingredients for 4 servings:

• 400 g wheat flour type 405
• 2 bags of dry yeast
• 500 ml water, lukewarm
• 400 g buckwheat, ground
• 750 ml milk, lukewarm
• 175 g butter, soft
• 5 eggs
• 2 tsp salt
• 2 tsp sugar
• Butter for frying

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 10 minutes

Classic with buckwheat flour, yeast and long rising time – like in Russia

Mix the wheat flour with the yeast, stir in the warm water, and let it rise for 90 minutes. Stir in the buckwheat flour and warm milk and let it rise again (90 minutes). Stir in the softened butter. Beat the egg yolks with the sugar until creamy. Fold the egg yolks into the batter and let it rise again (60 minutes). Beat the egg whites with the salt until stiff peaks form and fold them in. Bake the small cakes over a moderate heat. This batch is enough for four hungry eaters to fill them up – or for about 6-10 as small snacks/appetizers. Warning: The long rising time means they take a really long time – but the effort is worth it! These things taste really delicious! Tips: The finished blini are best served fresh from the pan – if necessary, keep them warm in the oven, layered on top of each other (ideally wrapped in aluminum foil, otherwise they will dry out). Blini are traditionally eaten with sour cream and caviar, but are also often eaten with melted butter, salmon, sturgeon, anchovies soaked in milk, herb curd, or similar. Children especially like the sweet version with jam, pickled fruit, sweet curd, or compote.