Syrniki (a Russian Breakfast all Foreigners Like)

Make your own farmer's cheese or use store-bought, ensuring it lists whole milk as the main ingredient.

Drain excess moisture from the cheese using paper towels and foil, pressing it down with a weight for 5-20 minutes depending on the cheese's moisture level.

Test the cheese consistency by rolling it into a ball; it should not stick to your hands.

In a bowl, add 350 grams of drained cheese and two egg yolks, keeping the whites separate.

Beat the egg whites until broken up, then weigh out 50 grams to add to the cheese mixture.

Add 45 grams of sugar and 2 grams of salt to the cheese mixture.

Add 0.5 teaspoon of vanilla extract and mash everything together with a potato masher until smooth.

Carefully mix in 35 grams of all-purpose flour, ensuring not to overmix to avoid developing gluten.

Stir in 35 grams of golden raisins and adjust the mixture until it feels like very thick mashed potatoes.

Flour your work surface generously and dump the dough on top, rolling it into a log about 8-9 inches long.

Cut 1-inch chunks from the log, coating them in flour and shaping them into cakes about 0.75 inches thick.

Place the shaped cakes on a floured parchment paper and chill in the fridge for 30-60 minutes before cooking.

In a 12-inch non-stick skillet over medium heat, add 2 teaspoons of butter and 1 tablespoon of neutral oil.

Equipment Needed

Allergens