Bulochki With Marmalade Filling

The essential part of every nation is its cuisine. Before the 17th century Russian cuisine was quite plain and natural, without any gourmet luxuries. An old Russian saying says "Porridge is our mother, bread is our father".

From the very early times in Russia they used dough to make noodles, brown rye bread, blochki and other similar stuff. Without dough one couldnot imagine the Russian cuisine.  Later the Russian cuisine became more complicated and refined but the recipes like Russian pancakes (bliny), porridges (kasha), stuffed pies (pirogi), spice cakes and rye bread (black bread), have not changed throughout centuries.

A few days ago I had the opportunity to check out the Russion Cuisine on the internet, and came up with this wonderful Blochki recipe; Easy to make and no hard-to-get ingredients. Great with milk and tea. Enjoy!

Ingredients:

• 1 cup warm milk
• 3 teaspoons yeast
• 3 tablespoons sugar
• 8 tablespoons (100 grams) butter (melted and  cooled)
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 3,5 cups all purpose flour
• 1 cup any marmalade
• egg wash (1 egg yolk plus 1 tablespoon water)
• powdered sugar (to sprinkle on top)

How To:

Sprinkle the yeast over the warm milk and add about a teaspoon of the sugar that you'll be adding to the whole dough. Mix it a little and let it stand for until it foams.  Combine the yeast mixture, the remaining sugar, vanilla, melted butter and 2 beaten eggs together in a large bowl.

Add the flour and mix the dough until the dough comes together. Cover and let it stand in a warm place to rise until it doubles, for about 1 -1½ hours. Preheat the oven to 350 F. Lightly brush a  baking sheet with oil.

Take a small portion of dough, press it into a circle and place about a tablespoon or so of the marmalade, fold it, pinch the edges together and form into an oval shape. Place it seam side down on the prepared baking sheet.

Repeat with the rest of the dough and the filling. Brush with the egg wash and let them rise for another 30 minutes to an hour, until they double in size. Bake 20 minutes, until golden brown. Sprinkle with powdered sugar and serve warm.

Bon Apetit!

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