by Mariya
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Mariya's Notes:
Expand2 teaspoons dry yeast Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1.5 teaspoons sugar Ask a question about this ingredient
1 egg-separated Ask a question about this ingredient
1 tablespoon butter-melted Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
butter for pan cooking Ask a question about this ingredient
1 tablespoon apricot jam Ask a question about this ingredient
syrup, honey, fruit, yogurt-optional Ask a question about this ingredient
Activate the yeast by combining it with water in a bowl; allow to sit in a warm place for about 10 minutes, until bubbly.
Ask a question about this stepAdd 1/2 cup flour to the yeast and incorporate well-there should be no clumps. Put the bowl in a warm place, cover with a damp towel and allow to rise (for an hour)...go for a run =)
Ask a question about this stepAfter risen, add salt, sugar, egg yolk, and butter and mix well. Add the other 1/2 cup of flour and incorporate-there should be no clumps. Slowly add milk and mix well. Cover the bowl with a damp towel and put in a warm place to rice again (for an hour)...do sit ups and leg lifts =)
Ask a question about this stepAfter risen, beat the egg white to medium peaks and mix into dough.
Ask a question about this stepHeat and butter a pan, ladle dough into pan with a spoon (dough will be sticky, but do your best). Cook on each side until brown. Enjoy with apricot jam or any of the other options!
Ask a question about this stepBlinchiki, yes!!! But I've never made them with yeast, will try this one out.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
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