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Murlinka’s Peach Pie Recipe

Murlinka, this pie looks lonely with the recipe…..can you help her?

Kyiv Cake

Київський торт

Kyivski tort is a traditional Soviet cake originating from Kyiv, the capital of Ukraine. Instead of common sponge cake, kyivski tort contains a nutty meringue with a crunchy and airy texture, a technique which was created in 1956 at the Karl Marx Confectionery Factory.

Although walnuts were initially used for the meringue, they were later replaced with cashews, and then hazelnuts. The layers of nutty meringue are combined with a sweet vanilla and chocolate buttercream. The cake is usually sprinkled with chopped hazelnuts and left to cool before serving, so that the cream develops a silky, mousse-like texture. 

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Homemade Kiev Cake Recipe

Homemade Kiev Cake Recipe with rum Infused Buttercream is the dessert of your dreams. A classic Slavic dessert that combines rum infused buttercream, chocolate, and hazelnuts will make your taste buds scream with happiness.

If you love traditional European Cakes, you should definitely try my chocolate honey cake (Spartak)

Homemade Kiev Cake Recipe with Infused Buttercream

Kiev cake is perhaps one of the most well known Slavic cakes. It is made with layers of crunchy hazelnut meringue (made with a little bit of flour) and rum-infused buttercream (a little different from regular buttercream). The original Kiev cake uses cashews instead of hazelnuts though.

This is my mother’s tried and tested recipe. Since I grew up in the states so I’ve never actually tasted a real Kiev cake. Our local European store sells Kieve cakes made by the Roshen company. My father grew up in Kiev and he told me my mother’s cake is very similar to the Kiev cake he used to eat in his childhood.

Fortunately, I too have been able to taste Roshen’s cake at our local European store. I’ve seen many Kiev cake recipes with layers of Russian sponge cake, but I prefer to make it the more traditional way. I happen to love meringue and hazelnuts, so the more the merrier 🙂

Ingredients for the Kiev Cake:

• wheat flour
• granulated sugar
• toasted hazelnuts
• whole eggs and egg whites
• milk
• butter
• cocoa powder
• rum or cognac
• cream of tartar
• vanilla extract

Directions for making a Kiev Cake with Infused Buttercream

• Prepare your baking circles using baking pans and set aside for later.
• Combine ingredients as shown in printable option below to build the cake layer.
• Use a stand mixer for convenience to beat eggs until frothy as directed.
• Fold in egg and flour mixtures gently using a spatula carefully not overwhip the eggs.
• Layer and cook the meringue layer

Create and bake the cake batter as directed

Infuse the buttercream with your choice of rum or cognac

Create the cake layers as directed and top with chocolate buttercream. You may ice or decorate the cake as shown in my images, or as you prefer.

Oladyi

Оладий

Small, but packed with flavor, the batter for these famous Russian pancakes differs from those for traditional pancakes as it is prepared with kefir, a fermented milk product with a slightly sour taste. Aside from kefir, the remaining ingredients for oladyi are typical for any run-of-the-mill pancake – flour, sugar, salt, and eggs.

They are pan-fried into small rounds, similar to American-style pancakes. The pancakes turn golden brown when finished, and they are chewy with crunchy edges. They are slightly sweet and neutral in flavor, while the kefir lends them a mild sour note. 

What Do I Need to Make Ukrainian Pancakes?

I know, you hear “Ukrainian pancakes” and you think it’s going to call for ingredients that are out of the norm. Well, I have the best news ever!

This pancake recipe is made with pantry staples! So you can probably head to the kitchen right now and start whipping up a batch of oladi. Here is everything you need:

Ingredients

1 Cup Water, warmed to 115°F

1 Cup Buttermilk

1 Large Egg, room temperature

2 Tablespoons Extra-light Olive Oil, or vegetable oil, plus more for the pan

2 Tablespoons Sugar

1 1/2 teaspoons Instant Yeast

1 1/4 teaspoons Fine Sea Salt

2 3/4 Cups All-Purpose Flour

Honey, Real Maple Syrup, Raspberry Sauce or Jam

Sour Cream

Instructions

• In a large bowl, whisk together the water, buttermilk, egg, oil, sugar, yeast, and salt.
• 1 Cup Water,1 Cup Buttermilk,1 Large Egg,
• 2 Tablespoons Extra-light Olive Oil,2 Tablespoons Sugar,1 1/2 teaspoons Instant Yeast,1 1/4 teaspoons Fine Sea Salt
• Add the flour, 1 cup at a time, whisking to incorporate each addition before adding more. Continue whisking until the batter is smooth with a thin cake-batter consistency.2 3/4 Cups All-Purpose Flour
• Cover the bowl with plastic wrap and let the batter rise at room temperature for 1½ to 2 hours or in a warm place (about 100°F) for 1 hour. The mixture should become very bubbly and almost double in size.
• In a large nonstick or cast-iron skillet over medium heat, add enough oil to coat the bottom of the pan. Working in batches, add heaping tablespoons of the batter to the hot skillet, spacing them just far enough apart that they aren’t touching and can still be flipped easily.
• Cook the pancakes for about 1½ minutes per side, until golden brown, adding more oil as needed after flipping. Feel free to reduce the heat if you find they’re browning too quickly.
• Continue with the remaining batter, keeping the skillet well-oiled between batches to ensure crisp, tasty, and beautifully golden edges on the pancakes.
• Transfer the pancakes to a platter and serve warm with honey, raspberry sauce, and sour cream.Honey, Real Maple Syrup, Raspberry Sauce or Jam,Sour Cream

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Fluffy Oladi Ukrainian Pancakes

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Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. Here’s a surprise for you, these pancakes are made with yeast! But don’t worry, they are as easy as a quick bread! In fact, they are my new favorite breakfast recipe!

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Our buttermilk pancake recipe is one of the most popular on the blog, and they are to die for, but these Ukrainian pancakes have stolen my heart and tastebuds!

These yeasted pancakes are cooked in a pan with a little more oil than traditional American pancakes so they get almost fried crispy edges. Mmmm and that hint of sourdough, gosh it’s good! They are almost fritter-like on the outside but takes like pancakes in the middle. Seriously, where have these Ukrainian pancakes been my whole life?? I need to explore more Ukrainian food!

What is Oladi?

Oladi is a type of pancake that originates in Ukraine and Russia. They are traditionally made with kefir, a fermented milk made from kefir grains common in the area. For this recipe, we will use buttermilk, but feel free to use kefir if you want to! They are pan fried in a little oil and usually served with sour cream and a fruit jam.

Oladi is not to be confused the Russian pancakes called blini. Those are usually served with savory toppings like caviar and salmon. Oladi can be served with savory toppings but are usually served as a sweet breakfast.

How to Make Oladi Ukrainian Pancakes

Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. Total surprise, they are made with yeast, but as easy as a quick bread! They are my new favorite breakfast recipe!

Ingredients

• 1 Cup Water, warmed to 115°F
• 1 Cup Buttermilk
• 1 Large Egg, room temperature
• 2 Tablespoons Extra-light Olive Oil, or vegetable oil, plus more for the pan
• 2 Tablespoons Sugar
• 1 1/2 teaspoons Instant Yeast
• 1 1/4 teaspoons Fine Sea Salt
• 2 3/4 Cups All-Purpose Flour
• Honey, Real Maple Syrup, Raspberry Sauce or Jam
• Sour Cream

Instructions

In a large bowl, whisk together the water, buttermilk, egg, oil, sugar, yeast, and salt.

• 1 Cup Water,
• 1 Cup Buttermilk,
• 1 Large Egg,
• 2 Tablespoons Extra-light Olive Oil,
• 2 Tablespoons Sugar,
• 1 1/2 teaspoons Instant Yeast,
• 1 1/4 teaspoons Fine Sea Salt

• Add the flour, 1 cup at a time, whisking to incorporate each addition before adding more. Continue whisking until the batter is smooth with a thin cake-batter consistency.2 3/4 Cups All-Purpose Flour
• Cover the bowl with plastic wrap and let the batter rise at room temperature for 1½ to 2 hours or in a warm place (about 100°F) for 1 hour. The mixture should become very bubbly and almost double in size.
• In a large nonstick or cast-iron skillet over medium heat, add enough oil to coat the bottom of the pan. Working in batches, add heaping tablespoons of the batter to the hot skillet, spacing them just far enough apart that they aren’t touching and can still be flipped easily.
• Cook the pancakes for about 1½ minutes per side, until golden brown, adding more oil as needed after flipping. Feel free to reduce the heat if you find they’re browning too quickly.
• Continue with the remaining batter, keeping the skillet well-oiled between batches to ensure crisp, tasty, and beautifully golden edges on the pancakes.
• Transfer the pancakes to a platter and serve warm with honey, raspberry sauce, and sour cream.

Notes

This recipe yields a big batch, but you could halve the ingredients for a smaller number of servings.

These also reheat very well, so you could make the entire batch and reheat them in the toaster.

A Ukrainian Dessert Everyone Needs To Try Once – Syrniki

Український десерт, який варто спробувати кожному - Сирники

“Danielle Dolinsky sent me an interesting email a while back; a recipe for her Ukrainian syrniki, also known as tvorog pancakes. It’s her specialty and it was featured on the Martha Stewart Show (sounds soo soo dreamy!).”

About Syrniki

If you look closely enough, most cultures have a recipe for pancakes served with sweet or savory ingredients. In Ukraine, syrniki is a fried treat made with tvorog, a soft white cheese similar to cottage cheese or quark. According to Folkways, the pancake’s round golden appearance is thought to evoke the Slavic god Yarila, who represents fertility, springtime, and the sun. Consequently, they’re commonly found at Easter celebrations (via Savella Stechishin in “Traditional Ukrainian Cookery”).

Apart from cheese, the batter generally consists of common baking ingredients like eggs, flour, sour cream, butter, and sugar to make a smooth consistency. It can also contain add-ins such as raisins or lemon zest to infuse flavor and subtle texture to the spongy treats (via ifood.tv).

To satisfy sweet cravings, toppings like jam, honey, condensed milk, and fresh fruit or jam complete the dish. While you might find syrniki at the breakfast table, it’s just as commonly enjoyed as dessert at the end of a meal. Since you can customize the final garnishes, it’s an easy recipe to whip up for a group. You’ll be hard-pressed to find someone who can resist the crispy exterior and fluffy center of this delicacy.

Read More: https://www.tastingtable.com/1164966/ukrainian-desserts-everyone-needs-to-try-once/

The Recipe

Ingredients

• 15 oz (about 2 cups) farmers cheese, homemade (aka Tvorog) or store-bought
• 4 large eggs
• 3/4 cups all-purpose flour, plus about 1/2 cup more for dredging
• 3 Tbsp sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp white vinegar1
• cup raisins
• 2-3 Tbsp extra light olive oil for each batch

Toppings

Fresh fruit or jam, sour cream, powdered sugar; whatever you like!

How to Make Ukrainian Syrniki

1. In a large bowl, mix together 15 oz of cheese, 4 eggs, 3/4 cup flour, 3 Tbsp sugar and 1/2 tsp. salt.
2. Place 1 tsp baking soda in a small bowl and add 1 tsp vinegar; give it a stir as it fizzes. Add this mixture to the cheese mix.
3. With a hand-held electric mixer, mix until uniform consistency. Stir in the raisins with a spoon. It will still have some little cheese clumps.
4. Heat a large non stick skillet over medium heat, add 2-3 Tbsp extra light olive oil.
5. Add 1/2 cup flour to a small bowl. Place a heaping tablespoon or flat ice cream scoop of the cheese mixture into the flour. Reach into the bowl and sprinkle flour over the top of the pancake. With Well-floured hands, remove excess flour by gently transferring the pancake from one hand to another.

Makivnyk

Маківник

“This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best. Be careful as you are tasting it for sweetness you may just eat all of the filling.”

Poppy seeds are showcased in a number of Ukrainian desserts, including makivnyk, a sweet roll. Ukrainian pastry chef Myroslava Mykytyn explains that the treat comes to life by layering an eggy brioche dough with a poppy seed paste filling (via Edible Ottawa). The result can be log-like or coiled with visible poppy seeds throughout. Some variations include other ingredients like walnuts, raisins, or honey, but the basic poppy seed version is classic.

For successful results, the poppy seeds need first to be soaked and ground until the color lightens and the texture becomes smooth and not so grainy. Traditionally the seeds were ground by hand, but modern bakers like Mykytyn use appliances like a Vitamix to simplify the steps. Once the dough and paste are layered and rolled, the pastry is baked in the oven (via Discover Ukraine). It can be glazed or sprinkled with powdered sugar as a finishing touch, but the notable flavor of poppy seeds always comes out on top.

Read More: https://www.tastingtable.com/1164966/ukrainian-desserts-everyone-needs-to-try-once/

The Recipe

Ingredients

FOR THE DOUGH

• 1⁄2cup warm water
• 1teaspoon sugar
• 1tablespoon dry yeast
• 3 2⁄3cups all-purpose flour or 3 2/3 cups unbleached flour
• 1⁄2cup sugar
• 6tablespoons soft butter
• 1beaten egg
• 1grated lemon, rind of
• 2⁄3cup warm milk

FOR THE POPPY SEED FILLING

• 2 1⁄3cups ground poppy seeds
• 1cup milk or 1 cup light cream, boiling hot
• 6tablespoons butter
• 2⁄3cup sugar
• honey (optional)
• 1⁄2teaspoon almond flavoring (or vanilla)
• 3⁄4cup golden raisin (or finely chopped up prunes)
• 2⁄3cup chopped almonds (or pecans or walnuts)
• 1egg
• 1⁄3cup breadcrumbs

Directions

1. THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
2. Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
3. Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
4. FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
5. Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
6. MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
7. Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
8. BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
9. FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
10. Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.

Nalystnyky

Налисники

When the craving for crepes strikes, nalystnyky is the ideal treat. Thin and buttery, they are rolled up into narrow tubes and filled with sweet or salty ingredients. The batter is quite similar to the French classic and consists of eggs, milk, flour, and butter (via The Rusnaks). A curd cheese filling with sugar and add-ins like vanilla and cinnamon give it a sweet twist. To make it truly authentic, a final frying step is in order. Once the nalystnyky are stuffed and rolled up, they’re baked one more time with extra butter for a crispy finish, according to Arousing Appetites.

The outlet points out that the dessert is made with basic staples, which are off-limits during Lent, an important time in the Orthodox tradition. Nalynsky is enjoyed with family and community members to celebrate before this period. To finish off the festivities, any remaining crepes are tossed into a fire for abundance in the upcoming harvests. The crepes often appear at other important celebrations, such as during Christmas.

Read More: https://www.tastingtable.com/1164966/ukrainian-desserts-everyone-needs-to-try-once/