Pishki

Ingredients for 4 servings:

• 500 g flour
• 2 tbsp sugar
• ½ pack of dry yeast
• ½ pack of baking powder
• 2 eggs, whisked
• 250 g buttermilk
• 180 g sour cream
• 1 tbsp oil
• 1 tsp salt
• Flour for the work surface
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Russian pastries – for tea or as a bread substitute

First, mix the dry ingredients. Then add the remaining ingredients (except for the frying oil) and knead the dough for about 10 minutes. This works best with a kneading machine, but you can also do it by hand. The dough will be very sticky. Then, knead the dough again by hand on a well-floured surface and form it into a ball. Add enough flour until it is no longer sticky. Let the dough rise for half an hour, ideally covering it with a bowl or a cloth. After the resting time, roll out the dough on a floured surface to about the thickness of a finger and cut out dough pieces of the desired size. Then fry these in hot oil for about 1 minute on each side until golden brown. Note: They have a rather neutral flavor; you can top them with all sorts of things. I like them best with jam.