Blini with Sour Cream and Caviar |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 36 |
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You can also serve blini topped with salmon roe. Active time: 30 min Start to finish: 2 1/2 hr Ingredients:
1/4 cup warm water (105–115°f) |
1 (1/4-oz) package active dry yeast (1 1/4 teaspoons) |
1 1/2 tablespoons sugar |
1/2 cup sifted all-purpose flour (sift before measuring) |
1/2 cup sifted buckwheat flour (sift before measuring) |
1/4 teaspoon salt |
1 cup whole milk, heated to warm (105–115°f) |
1/2 stick (1/4 cup) unsalted butter, melted and cooled |
2 large eggs, lightly beaten |
accompaniments: sour cream and caviar |
Directions:
1. Preheat oven to 250°F.
2. Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
3. Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
4. Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
5. Serve blini topped with sour cream and caviar.
6. Cooks' note: Batter can be made 3 days ahead and chilled, covered (after letting it rise in a warm place). If necessary, thin batter with a few teaspoons of milk before using.
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