Back to 8 servings Sponge 1 package active dry yeast, 2 1/4 teaspoons 1 cup warm water, 115° 2 teaspoons sugar 0.5 cup all-purpose flour Blini 2 cups warm milk, or a little more as needed 4 tablespoons unsalted butter, melted, plus more for brushing the blini 2.25 cups all-purpose flour, 2 1/4 to 2 1/2 cups 4 tablespoons sugar, or more to taste 2 teaspoons salt, or more to taste 2 large eggs, separated, yolk beaten Peanut oil, for frying 1 small potato, halved
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1 Step 1: Make the sponge: In a large mixing bowl, stir together the yeast, water, and sugar and let stand until foamy, about 10 minutes.2 Step 2: Whisk in the flour until smooth.3 Step 3: Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.4 Step 4: Into this sponge, beat in the milk, butter, 2 1/4 cups of the flour, egg yolks, sugar, and salt.5 Step 5: Whisk the batter until completely smooth and set to rise, covered loosely with plastic, until bubbly and doubled in bulk, about 1 1/2 hours.6 Step 6: Stir the batter well and let rise, once more in a warm place, covered, for 45 minutes.7 Step 7: Beat the egg whites until they form soft peaks and fold them into the batter.8 Step 8: Pour some oil into a small shallow bowl and have it ready by the stove.9 Step 9: Skewer a potato half on a fork and dip it into the oil.10 Step 10: Rub the bottom of a 7-inch cast iron skillet or a heavy non-stick pan with a long handle liberally with the oil.11 Step 11: Heat the pan over medium heat for 1 1/2 minutes.12 Step 12: Using a potholder, grip the skillet by the handle, lift it slightly off the heat and tilt in toward you at a 45-degree angle.13 Step 13: Using a ladle, pour enough batter into the skillet to cover the bottom in one thin layer (about 1/4 cup).14 Step 14: Let the batter run down the skillet, quickly tilting and rotating it until the batter covers the entire surface.15 Step 15: Put the skillet back on the burner and cook until the top of the blini is bubbly and the underside is golden, about 1 minute.16 Step 16: Turn the blini and cook for 30 seconds more, brushing the cooked side with a little melted butter.17 Step 17: If the skillet looks dry when you are turning the blini, rub with more oil.18 Step 18: Repeat with the rest of the batter, greasing the pan with the oiled potato before making each blini.19 Step 19: Slide each blini as it is made into a deep bowl, keeping the cooked blini covered with a lid or foil.20 Step 20: Serve the blini hot, with the suggested garnishes.getsaucepan.com/r/ac3ffb06-83f5-4115-9ec4-62a0976534f3 · Original: https://www.splendidtable.org/story/2003/06/07/true-russian-blini
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