BLINI WITH SOUR CREAM AND CAVIAR
- Epicurious
- Aug 13, 2016
- 1 min read
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
PREPARATION
Preheat oven to 250°F. 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.) 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. 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. Serve blini topped with sour cream and caviar.
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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