5 c unbleached all-purpose flour
1 ts salt
2 tb butter
1 c milk
Combine the flour and salt in a large bowl, forming a well in the middle.
Add the butter and milk and mix lightly until the flour is absorbed. (Add
a little warm water as needed.) Knead until the dough sticks together,
cover and allow to rest for a few minutes, then knead until smooth. Cover
and set aside. (This dough should be somewhat soft, since more flour will
be added as the dough is rolled out.) Or, in a processor, combine the
flour, salt, and butter, stirring a few times, then with the machine
running, add liquids until a ball forms. Allow to rest for a few minutes
and then process until smooth. Place the dough in a lightly oiled bowl,
turn, and cover for about 30 minutes. (It may be wrapped in plastic and
refrigerated for a day or so, brought to room temperature and then rolled
out.) Place a fourth of the dough on a floured work surface, re-covering
the rest of the dough. Roll into a circle, starting at the center and
rolling outwards to maintain an even thickness, turn over and again from
the center, roll the dough out to about 1/8-inch thickness. Run a hand
under the bottom to loosen it. With a 3-inch biscuit cutter or wine
glass, cut into rounds. When done cutting, place 1 Tb of the filling on
one side of each, flipping the other half over the top and sealing with
your fingers or a fork. Make sure each is sealed or the filling will come
out when cooked. Place each of the dumplings on a floured cookie sheet,
keeping the dumplings covered with a towel. Repeat with the remaining
dough, saving the scraps until last. Use as little flour as possible in
this process or the scraps will be come tough and heavy. Gently drop 12
to 15 varenyky into 3 quarts of boiling water, in a large wide pot or
Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes.
Drain in a collander and place on a lightly oiled cookies sheet, shaking
to coat with a thin film to prevent sticking. Do NOT pile the dumplings
on top of each other as this distorts their shape. If the varenyky are to
be frozen, remove with a slotted spoon when they float to the top. DO NOT
overcook. To freeze. place in the freezer on an oiled cookie sheet when
tepid (lukewarm). When they are rigid, store in tightly sealed plastic
Varenyky may be poached, pan-fried or steamed, served as an accompaniment
or meats or served with sour cream, chopped sauteed onions or fried bacon
with a little bacon fat.
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1 recipe Yeast Dough
1/2 cake compressed yeast (3 ounces), or 1/2 package active dry yeast
2 tablespoons plus 1/2 teaspoon sugar, in all
2 teaspoons warm water (900-95°F for compressed yeast, 100°-115°F for dry yeast)
1 pound instant-blending or all-purpose flour
3/4 teaspoon salt
13/4 cups warm milk (95°F), in all
2 egg yolks
1 egg white
6 tablespoons unsalted butter, melted and cooled to lukewarm
Mix the yeast, 1/2 teaspoon of sugar, and 2 teaspoons of warm water, and proof the yeast
MIXING AND KNEADING WITH AN ELECTRIC MIXER
In the bowl of an electric mixer, combine the yeast mixture, the remaining sugar, 2Y2 cups of flour, salt, and 1Y2 cups of milk, and, with the dough hook, mix at low speed for 1 minute. Beat the egg yolks with a fork to blend, whip the egg white with a wire whisk or electric hand beater until stiff peaks form and blend them both into the dough with a wooden spoon or spatula. Add the remaining flour and milk and mix at low speed for 1 minute. Switch to medium speed and beat for 2 minutes.
Change back to low speed, gradually adding the barely warm butter, and then continue to beat for 1-2 minutes. For the final beating, which is equivalent to hand kneading, turn the mixer to medium-high speed and beat for 9-10 minutes, stopping twice to allow the motor to cool off for 2 minutes each. The dough is ready when it no longer sticks to the sides of the bowl and when it peels off your fingers when you knead it.
All-purpose flour for roll ing out the dough
1 egg yolk beaten with 1/2 teaspoon each oil and water for egg glaze
½ recipe Cheese Filling for Vatrushki
CHEESE FILLING FOR VATRUSHKI
1 tablespoon sour cream
2 tablespoons unsalted butter, softened
1 egg yolk
1/4 teaspoon sugar
3/4 pound Homemade Cottage Cheese
1/ teaspoon caraway seeds)
Salt to taste
In the bowl of an electric mixer, combine the sour cream, butter, egg yolk, and sugar, and beat at maximum speed for 2 minutes. Add the cheese, caraway seeds, and salt to taste. Beat at medium speed for 1-2 minutes more, or until completely blended. Check for seasoning. Beat for another minute.
1 tablespoon unsalted butter, melted, for brushing the baked vatrushki
A 21/2- or 3-inch plain round cookie cutter
A 4-inch plain round cookie cutter or saucer
A cookie sheet
On a floured board, roll out the dough about Y4 inch thick, then cut out 4-inch circles, using a saucer or a cookie cutter for a guide. Gather the trimmings into 2-inch balls and roll each out into a 4-inch circle; trim with a cutter if necessary. There should be about 24 circles; 12 for the bottoms of the vatrushki and 12 for the tops. With a 2Y2- or 3-inch round cookie cutter, cut out the center of 12 rounds. Only the rings will be used in this recipe. For using the centers, see Note.
Butter the cookie sheet and place the 12 full circles of dough on it, 1 inch apart. Brush with egg glaze and place the rings over them, aligning the edges. Spoon the filling inside the rings, cover with a towel, and set to rise in a warm place (76°-82°F) for 20 minutes.
Place the baking rack at the middle level of the oven and preheat the oven to 375°F.
Brush the vatrushki again with egg glaze and bake for 15-20 minutes, or until golden brown.
Brush with the butter, cover with a cloth, and let sit for 10 minutes. Serve hot or cool with soups, especially borscht, shchi, and other hearty soups.
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Vatrushki (Pot Cheese Tarlets)
500 g yeast batter
500 g cottage cheese
200 g of fresh greens
salt to taste
0,5 lt. of milk
100 g of vegetable oil
2 table spoons of granulated sugar
1 tea spoon of salt
100 g of carrot juice
1-1,2 kg of flour (and some more if needed)
Form the yeast batter into flat round cakes 2-3 cm each. Rinse the fresh greens (parsley, celery, dill), dry with a towel, and mince finely. Rub the cottage cheese through a fine sieve set, blend with the minced greens, sprinkle with salt and mix well. Shape the mixture into balls (the size of an egg each). Flatten the balls and press them into the flat cakes. Place the cakes on a baking dish coated with vegetable oil and bake in an oven.
Dissolve the yeast in some warm milk, add some sugar. Pour the remaining milk into a pan, stir in eggs, carrot juice, salt, sugar and the yeast mixture and mix well, slowly stirring in the flour. Knead the dough. Add vegetable oil or melted butter. The dough is ready when it doesn’t stick to your hands. Cover the dough with a towel and set it aside in a warm spot until it almost doubles its size in volume. Before baking roll it out on a table covered with flour.
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WALNUT SPONGE CAKE
4 large eggs, separated and at room temperature
A pinch of salt
1/8 teaspoon almond extract
1/2 cup sugar, in all
1/3 cup cake flour, sifted with 3/4 teaspoon bakin
½ cup walnuts, toasted and finely chopped
A 9-inch round spring- form pan
Set the baking rack at the middle level of the oven and preheat the oven to 350°F.
Line the spring-form pan with wax paper and grease the paper.
In a large bowl, using a wooden spoon, stir the egg yolks vigorously with a pinch of salt for 30 second
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Wheat and Buckwheat Pancakes
400 g wheat flour
200 g buckwheat flour
2 tablespoons granulated sugar
2-3 tablespoons vegetable oil
1 teaspoon salt
Bliny make your life better and tastier. They can be very different – thin, transparent, soft and smooth. Or maybe thick and light – “porous” as they are often called – and naturally with different fillings. Bliny are made out of wheat flour, as well as of buckwheat flour, corn meal and rice flour. Here is a recipe for particularly tasty pancakes – those made with wheat and buckwheat flour.
Melt the sugar in 0,5 lt. of warm milk, sprinkle yeast over it and stir in the wheat flour. When the mixture nearly doubles its size in volume, stir in the buckwheat flour and beaten eggs, and sprinkle the mixture with salt. Set it aside in a warm spot until the batter nearly doubles its size in volume. Make a deep well in the center and pour in 0,5 lt. of boiling milk. Stir the batter thoroughly and vigorously, pour in vegetable oil. Let the batter rest in a warm spot for 10 minutes. Then it is ready for baking pancakes. The batter usually reminds liquid sour cream and is easy to spread over a frying pan. Pancakes are best fried on 2 or 3 pans. Set a heavy skillet over high heat and coat the bottom with vegetable oil. Take a large spoon just enough to contain the batter for each pancake (about 3 table spoons). Spoon up the top layer of the batter and fry turning the pancakes over every 2-3 minutes or until golden brown. Coating each pancake with butter and pile them. Serve hot immediately after cooking. You may serve the bliny with melted butter, sour cream, red or black caviar, salmon or any other salted fish or with some dessert like jam, honey, fruit syrup, or evaporated milk.
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