Yield: 28 Each
| Measure | Ingredient |
|---|---|
| 3½ cup | All-purpose flour |
| 1½ pack | Yeast dry & active |
| 4 teaspoons | Sugar |
| 1 \N | Egg |
| 1 \N | Egg yolk |
| 3¾ cup | Milk |
| 4 tablespoons | Butter unsalted, melted & cooled until only warm |
| 1 tablespoon | Corn oil |
| 1 teaspoon | Salt |
| 2 cups | Sour cream |
| ¼ pounds | Butter undalted & melted |
BATTER
GARNISH
PROVE the yeast: Put 3 tablespoons of luke-warm water in asmall bowl and add the yeast, 1 teaspoon of sugar, & 1 tablespoon of the flour. Mix well, cover, and sit in a warm place for 30 minutes. MAKE the batter: Put the flour in a large bowl, add the egg, the egg yolk, the salt, 2½ cups of milk, the remaining sugar, & add the yeast mixture. Beat for 5 minutes using a mixer. Add the butter & the corn oil. Beat those in and cover. Set in a warm place and allow to rise for 1 hour. Warm the remaining milk and add to thebatter. Stir it inwith a wooden spoon and cover the batter with a cloth. Alow to sit in a warm place for 30 minutes. COOKING the bliny: Heat the skillet over medium-low heat, grease with a small amount of butter or corn oil. Ladle in 2 tablespoons of the batter and cook the blin. be sure to tilt the pan so the batter covers the entire bottom of the pan. Cook for 1 minute and 10 seconds, turn it over and cook for 30-45 seconds more.
Turn out onto a heated plate, slather with melted butter, and garnishes.
ORIGIN: Chef Mikhail F. Rubinov, Minsk-Belorussia, circa 1998 From: Dr.
Donald Houston
Posted to MM-Recipes Digest by "Donald Houston" <docdonald@...> on Sep 27, 1998