Syrniki: Index Card

Syrniki

27 syrniki · about 2.2 kg · 4 × 6 in

1360 g farmer's cheese (tvorog)

3 egg

175 ml semolina

235 ml all-purpose flour, for the dough

235 ml sugar

15 ml vanilla extract

7.5 ml salt

475 ml all-purpose flour, for coating

sour cream, to serve, to taste

jam, honey or fresh berries, to serve, to taste

clarified butter or neutral oil, for frying, to taste

forklet.co/r/UnZ7u9O5?scale=3 · v1

Heat the oven to 180 °C.
In a medium bowl, mix 1360 g farmer's cheese (tvorog), 3 eggs, 175 ml semolina, 235 ml all-purpose flour, for the dough, 235 ml sugar, 15 ml vanilla extract and 7.5 ml salt with a spatula. 3 min
Scoop the dough into even balls. With wet hands, press each into a patty about 1.2 cm (½ in) thick.
Put 475 ml all-purpose flour, for coating in a shallow dish and dredge each patty lightly on both sides.
Heat a little clarified butter or neutral oil, for frying in a non-stick skillet over medium heat and fry the syrniki in batches, about 2 min a side.
Move them to a baking sheet and bake about 7 min to cook the centres through. 180 °C
Serve warm with sour cream, to serve and jam, honey or fresh berries, to serve. Makes 27.

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