Cinnamon Toast Blini Recipe Russian

CINNAMON TOAST 'BLINIS'

Steps:

• Heat oven to 400°F.
• Beat cream cheese, 1/4 cup sugar, egg yolk and vanilla with whisk until blended. Mix remaining sugar and cinnamon in separate bowl.
• Flatten bread slices with rolling pin to 1/8-inch thickness. Spread each with 1 rounded Tbsp. cream cheese mixture; roll up tightly, starting at one short side. Brush with butter; roll in cinnamon sugar. Cut each roll into 3 pieces; place, seam sides down, on baking sheet.
• Bake 12 to 15 min. or until edges are lightly browned.

BLINI (RUSSIAN PANCAKES)

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

RUSSIAN BLINI RECIPE

Steps:

• In a medium bowl, mix the eggs and milk together. Beat them very well. Now add the sugar, salt, baking soda, and citric acid and stir the mixture.
• Blend the mixture into the flour and add vegetable oil. Now add this into the boiling water, stirring continuously. You need a thin batter. It should be very thin, almost watery. Now let it rest for almost twenty minutes.
• Now take a small frying pan and add 1 tablespoon of butter to it. Melt over medium-high heat. Pick your pan up from the heat and pour a small amount of batter. Don't forget to rotate your wrist constantly. Rotation can make blini as thin as we need. Keep rotating and make a circle on the bottom of the pan.
• Put the pan to heat again for the next 90 seconds to cook the blini. Lift the blini up from one side to check if it has been cooked properly or not. If you see the brown spots on its surface, it's time to flip it. Flip it and cook the other side for 90 seconds to 100 seconds.
• Shift your blini into the plate. That was the first one. Continue making blinis one after the other. Add an additional tablespoon of butter when needed.
• After transferring them to the plate, cover the blinis with a kitchen towel to keep them warm.
• Sprinkle your preferred filling, fold the blini to make a triangle. All sides can be folded to make it the shape of a burrito.

CINNAMON TOAST BLINIS

Steps:

• Preheat oven to 400°F Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside.
• Flatten each bread slice with rolling pin. Spread 1 side of each side evenly with 1 rounded tablespoons cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
• Place each piece, seam-side down, on baking sheet. Bake 12 to 15 minute or until edges are lightly browned. Serve immediately.
• For an extra special treat, baked rolls can be dipped halfway into melted dipping chocolate.
• For Freezing: Freeze uncooked on cookie sheet for 30 minutes, and then put in plastic bags. When ready to bake remove from bag and place on cookie sheet and bake frozen for about 10 to 15 minutes.

CINNAMON TOAST

Steps:

• In a small bowl, stir together the sugar, cinnamon and salt.
• Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
• Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
• Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

CINNAMON TOAST "BLINIS"

Steps:

• Preheat oven to 400 degrees F. Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside.
• Flatten each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded Tbsp. cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
• Place each piece, seam side down, on baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve immediately.

APPLE-CINNAMON BLINIS

Steps:

• Toss apples with sugar and cinnamon; set aside.
• Melt butter in large nonstick skillet on medium-low heat.
• Add apple mixture; cook 4 minute or until apples begin to soften and are evenly coated with sugar glaze, stirring occasionally.
• Remove from heat; set aside.
• Mix flour, salt and baking soda in large bowl; set aside.
• Beat egg, 1/2 cup of the sour cream and the milk with wire whisk until well blended.
• Add to flour mixture; stir just until moistened.
• Gently stir in apples.
• Heat nonstick griddle or large nonstick skillet on medium heat.
• Drop batter by tablespoonfuls onto hot griddle.
• Cook until bubbles form on tops, then turnover to brown other side.
• Serve warm, topping each with a scant teaspoonful of the remaining 1/2 cup sour cream just before serving.