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Buckwheat Blinis



This is a very special bite and is lovely to provide a selection of caviar to top each with. This recipe takes a couple of days as the dough must sit overnight.
Course Appetizer
Cuisine Canadian Russian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 60
Author Valerie Lugonja

Ingredients

  • 1/2 cup all purpose flour
  • 1/3 cup buckwheat flour
  • 4 teaspoons sugar
  • 1 1/4 teaspoons active dry yeast
  • 1/4 teaspoon (generous) salt
  • 1 cup whole milk
  • 3 tablespoons butter , cut into cubes
  • 2 large eggs , lightly beaten
  • Melted butter

Instructions

  1. Whisk first 5 ingredients in medium bowl
  2. Place milk and butter in small saucepan; stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F)
  3. Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours
  4. Whisk buckwheat batter to deflate; then whisk in eggs
  5. Do ahead Can be prepared 1 day ahead: Transfer to large bowl, cover and chill (may increase in volume; rewhisk before using)
  6. Preheat oven to 200°F
  7. Heat griddle or large skillet over medium heat; brush lightly with melted butter
  8. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart
  9. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes
  10. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes
  11. Transfer to baking sheet; tent with foil and place in oven to keep warm while cooking remaining blinis
  12. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill; brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes
  13. Arrange warm blinis on platter; garnish as desired

Instructions for Thermomix:

  1. Scale milk and butter into the TM bowl; stir for 2 minutes at 37°C at speed 1-2 until butter melts
  2. Scale first 5 ingredients into the TM bowl with warm milk and butter mixture; whisk for 15 seconds at speed 2-3 until smooth
  3. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume: 1 to 1 1/2 hours
  4. Whisk buckwheat batter for 5 seconds at speed 1 to deflate
  5. Set time to 1 minute and speed at 3; whisk in eggs one at a time, through the hole in the lid
  6. Cover and chill overnight to intensify flavour; the next day, rewhisk before continuing

Next Day:

  1. Preheat oven to 200°F
  2. Heat griddle or large skillet over medium heat; brush lightly with melted butter
  3. Working in batches, pour 1 to 2 tablespoons batter for each blini onto griddle, spacing apart
  4. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes; turn blinis; cook until golden brown on bottom, about 1 1/2 minutes
  5. Transfer to baking sheet; tent with foil and place in oven to keep warm while cooking remaining blinis
  6. Arrange warm blinis on platter; garnish as desired

Recipe Notes

Blinis can be made 1 day ahead: Cool, cover, and chill; brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes