Potato profiteroles

Submitted by Russian_Cuisine on Sun, 08/03/2014 - 08:27.


2.5 oz (70 g) butter
1 cup + 1 tbsp flour
2 egg + 1 egg yolk
0.5 lb (225 g) potato puree
Salt and spices on your taste


Pour a little less than 1 cup a water in a saucepan, add 70 g (2.5 oz) the butter, and bring to boil, stirring.

Add a little more than 1 cup of the flour into the boiling water, continuing to stir the entire time to get a dough.

When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.

Add the 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.

Place dough in a mixer, and continue to mix adding the potato puree by tablespoon, and then add salt and spices.

Make dough balls using a tablespoon, and fry in a deep fryer for 2 minutes.

Drain on paper towels, and serve as a garnish, or fill the profiteroles with some filling (whipped sour cream with chopped greens, or whipped mayonnaise with chopped meat, or chopped fish, etc.)

Russian Donuts with jam

Submitted by Nobility_Cuisine on Sun, 07/27/2014 - 08:17.


14 oz (400 g) flour
1 oz (~30 g) yeast
1 tbsp. milk
2 egg yolk
1 egg
1.7 oz (50 g) sugar
1.7 oz (50 g) vegetable oil
1/2 pack vanilla sugar
1 tbsp thinly chopped orange zest
1/4 oz (5 g) bitter almond, or bitter almond essence
Pinch (4 g) of salt
3.5 oz (100 g) sugar powder
1/2 tbsp thick cherry, or strawberry jam
7 oz (200 g) sunflower oil for frying
1 tsp vodka


Stir well the yeasts and sugar, heat the milk to warm, and knead a dough with the one third of the flour, yeasts, sugar, and milk.

Let the dough to sit in a room temperature to rise.

Meanwhile, whisk the egg yolks and salt in a bowl that set over a sauce-pan with a hot water.

Knock the well risen dough, then add the beaten egg yolks, remaining 2/3 of flour, and knead dough one more time.

In the end of kneading, add the oil, ground almonds (or almond essence), and zest.

Knead dough until it no longer shine.

After kneading, rub a dough ball with oil, and let to sit for about 10-15 minutes.

Roll out the risen dough to a 1/2” thickness (1.5 cm), and cut out rounds using a glass.

Put the cherry, or strawberry jam on a middle of round, put another round on top, and tightly press the edges of both rounds to each other.

Then, roll between the palms into a small ball.

Continue until you run out of ingredients.

Pre-heat a sunflower oil with the 1 tsp vodka (it makes donuts to soak less oil).

To check if oil temperature is proper, you have to throw a small piece of dough into boiling oil, if it immediately hissing, and floats to the surface, so oil is ready to start of frying donuts.

Fry on both sides for about 5-7 minutes, until getting golden brown colour.

Place hot donuts on a napkin, or paper towels, and sprinkle with the sugar powder (or icing, if you like).

Serve hot with a tea, or coffee.

Carrot Roll

Submitted by Nobility_Cuisine on Sat, 06/28/2014 - 20:42.


5 medium carrot
3-4 tbsp whipping cream
2 tbsp cream of wheat
1 egg
7 tbsp Ricotta cheese (tvorog, or Farmer's cheese)
Apple slices, or dried plums, or dried apricots, or raisins – on your taste
1 egg yolk
1-2 tbsp sugar
1 tbsp butter
3-4 tbsp sour cream
2 tbsp ground cheese
1/2 cup sour cream


Peel and boil the carrots until a readiness.

Drain, and add the whipping cream and cream of wheat, mix well, and bring to boil.

Boil for about 5-10 minutes with medium-low heating.

Cool. Pre-heat an oven to 380º F (160-170 C).

Whip the egg white.
Add the egg yolk to the mix, blend, then add the whipped egg white, and whip all together.

Grease a rectangular baking sheet with butter, pour a dough in the baking sheet, and bake until the dough starts to change color, for about 4-5 minutes.

Mix the Ricotta cheese with 1 egg yolk and 1 tbsp the sugar.

Take the baked sheet from the oven, cover with the Ricotta mix, and place apple slices, or dried apricots, or raisins, over the cheese layer.

Roll it tightly.

Cover with the sour cream, and sprinkle with the ground cheese.

Serve warm with sour cream, and (optionally) strawberries.

Mocco Cake

Submitted by Nobility_Cuisine on Sat, 06/21/2014 - 20:13.


1/3 lb (6 oz, or 175 g) butter, or margarine
1/3 lb (6 oz, or 175 g) chocolate
1/3 lb (6 oz, or 175 g) flour
1/3 lb (6 oz, or 175 g) sugar
5 egg
2 tbsp raspberry (or other berries) preserve
1 tsp baking powder
2 oz (60 g) ground almond, or other nut

For cream:

1/2 lb (230 g) butter, or margarine
1/2 lb (230 g) sugar powder
2 egg yolk
1/2 tsp chopped orange peel
1-2 tsp strong coffee
2 tbsp ground pistachios


Stir the butter and sugar until sugar dissolves.

Melt the chocolate.

Whip the egg whites to a strong peaks consistency.

Add the egg yolks, preserves, ground nuts, chocolate, baking powder.

Add the whipped egg whites: 1 half of egg whites first, blend well, then the second half, and blend well once more.

Pre-heat an oven to 180 C (380 F).

Rub a baking mold with the butter, and sprinkle with the flour.

Pour a dough into the baking mold, and bake for about 50-60 minutes.

Let to cool in baking mold for 5 minutes, then take out cake from mold, and let to cool.

Meanwhile, make a cream.

Warm the butter, and whip butter and the sugar powder together.

Add the egg yolks continuing whipping, and whip for 3-5 minutes, then add the orange peels, and the cold coffee, and whip until even consistency.

Slice the cake into 3 parts alongside, make 2 layers of the cream between them.

Then, cover a top and sides of cake with the cream, and decorate with the ground pistachios.

Let to sit for about 2 hours in a refrigerator, slice, and serve.

Bisquit with Raspberry

Submitted by Nobility_Cuisine on Sat, 03/29/2014 - 22:01.


2.5 oz (70 g) soft butter
3.5 oz (100 g) sugar
2 egg, and 1 egg yolk for brushing
4.5 (125 g) ground almonds
1 tbsp flour
2 pack of ready Fillo dough or puff pastry dough
2 oz raspberry
1 tbsp cold water
Vanilla on your taste


Whip a butter and a sugar together for about 5 -7 minutes.

Add almonds, eggs, a vanilla, and a flour, and continue whipping until a consistency turns even.

Pre-heat an oven to 370 F (190 C).

Cover a baking sheet with a piece of a baking paper.

Roll a dough into a thin round, 3 mm thickness, and 32 сm diameter.

Spread the whipped mix on the round, leaving 1 сm on borders not covered with the mix.

Place raspberries over the mix evenly.

Roll another piece of dough into same-size round.

Sprinkle the borders of the dough with water, and cover with the second round.

Pinch the borders of both dough rounds together.

Then, press the edges with a fork.

Stick the top part of dough some times with a fork, and make some short cuts on top dough layer.

Blend 1 egg yolk and 1 tbsp water, and spread by a brush on top.

Bake for about 30-40 minutes, until colour of top of a pie's turns gold.

Take out of the oven, cool to warm, and serve.


Submitted by Nobility_Cuisine on Sat, 03/22/2014 - 19:36.


2 egg
8.5 fl oz (250 ml) water
2 oz (60 g) butter
8 oz (230 g) flour
1 pinch salt
2 pinch sugar
Rum, 1 tsp or more, on your taste
Vegetable oil for frying
Sugar powder, on your taste


Put a butter, a salt, a sugar, and pour a water into a sauce-pan.

Bring to boil, and boil until the butter dissolves totally.

Sift a flour in a deep bowl, and make a hole on top of the flour.

Pour boiling water with butter on a top of flour, and stir thoroughly using a wooden spoon until you get a dough of an even consistency.

Blend eggs in an other bowl, then pour the eggs into the dough.

Meanwhile, add a rum to dough.

Stir well for about at least 2 minutes, using the wooden spoon, to get the even consistency.

Pre-heat a vegetable oil in a deep sauce-pan, until the oil is very hot.

Fill a confectionary bag with dough, press dough into the sauce-pan, and fry in oil until chichis get a beautiful colour.

Take out, dry on a paper towels to remove fat, and sprinkle with a sugar powder.


Another name of chichis is «churros».

«Kisses» Cookies

Submitted by Nobility_Cuisine on Sun, 03/16/2014 - 19:22.

Ingredients for 25:

5.5 os (150 g) tvorog, or Ricotta cheese, or farmer's cheese
2.5 oz (60 g) butter
1 cup flour
1/3 tsp baking soda

1-2 cup sugar
1-2 pack Vanilla sugar


Cut a butter into small cubes, and stir-in a flour to get medium-size fatty crumbs.

Add a baking soda, tvorog, and Vanilla, and knead a non-sticky dough.

Stir a sugar and a Vanilla sugar in a saucer.

Sprinkle a desk with 1 cup of a flour, and roll the dough into a 1/6 inch(3-5 mm) layer on the desk.

Cover a baking sheet with a piece of a baking paper.

Cut out a dough round using a cup, put the round in the saucer with sugars, then roll in half, put in saucer, and roll in half once more, and then put into saucer one more time.

Put a cookie into the baking sheet.

Continue until you run out of dough.

Press the cookies slightly, using a fork.

Pre-heat an oven to 360 F (180 C), and bake cookies for about 30-35 minutes, until their colour turns gold.

Cool, and serve.

Rings with Nuts

Submitted by Russian_Cuisine on Sun, 03/16/2014 - 19:11.


10 oz (350 g) flour
7 oz (200 g) warmed butter
1 egg
4.5 oz (130 g) sugar
Pinch of salt
½ tsp baking powder
2-3 oz (70-80 g) peeled nut


Stir a butter,a sugar, a salt, an egg, and a baking powder together.

Add a butter, and knead a soft dough.

Roll the dough in a piece of a plastic wrap, and place in a refrigerator for about 30 minutes.

Sprinkle a desk with a 1-2 cup flour, and roll out dough into a 1/4-inch-thickness (6-7 mm) layer.

Cut rounds with a diameter 3.5-4 inch (9-12 sm), and cut out their centers as rounds with 2 inch (5-6 sm) diameter.

You get rings.

Brush the rings with blended egg, and sprinkle with crushed nuts.

Pre-heat an oven to 390-400 F (200 C).

Bake rings on a baking sheet for about 10-12 minutes.


1. Rings should be not too «ruddy».
2. Best nuts for these rings are peanuts and walnuts.
3. Rings are one of most popular Soviet school's desserts.

"Napoleon" Cake

Submitted by Nobility_Cuisine on Sat, 02/22/2014 - 18:35.


For dough:
2 cup flour
300 g (10.5 oz) butter
150 ml (5.3 fl oz) cold water
0.5 tsp baking soda
1 tbsp lemon juice

For cream:

2.5 cup milk
2 egg
1 cup sugar powder
4 tbsp sugar


Freese a butter, then grate.

Stir with a flour, icy cold water, and baking soda, mixed with lemon juice separately (mixing gives a foam that is what we need).

Knead a dough, make a ball from the dough, roll in a clear wrap, and place in a refrigerator for about 1 hour.

Then, divide dough into 8 equal parts, and roll each part in a round (using a flat plate to remove exceeded parts of dough.

Pre-heat an oven to 410 F (210 C).

Stick the each dough part using a fork, and bake for about 5 minutes.

Set aside.

Bring a 1 cup milk to boil, stir with a sugar powder, and boil with a very low heating.

Blend 1.5 cup cold milk with the eggs, and pour into the boiling milk-and -sugar powder mix tablespoonfully, stirring permanently.

Blend the boiling mix with 4 tbsp flour, and remove the heating.

A custard is ready.

You may add some drops of vanilla extract if you like.

Collect a cake from 7 baked sheets and the custard layers by order.

Top layer should be custard's one.

Crumble the most hard sheet thinly.

Strew the top layer and cake's sides with crumbles evenly.

Let to sit in refrigerator for about 1 hour, slice, and serve.

Honey Cake with Nuts

Submitted by Russian_Cuisine on Sat, 02/22/2014 - 18:24.


For dough:
3 cup flour
2 egg
1.5 tsp baking powder
3.5 oz (100 g) not thick honey
3.5 oz (100 g) sugar
3.5 oz (100 g) ground nuts
For cream:
5.3 oz (150 g) condensed sweetened milk
1.8 oz (50 g) honey

1/2 cup nuts for decorating
2 tbsp butter for baking


Pre-heat an oven to 390-400 F (200 C).

To get a dough, stir the eggs and sugar well, stir-in the honey.

Blend with the flour, groung nuts, and baking powder.

Rub a baking mold with the butter inside, and pour the dough into the mold.

Bake for about 30 minutes.

Let to cool out of the oven.

Cut in halves alongside.

Whip the condensed milk, honey, and nuts together, and make a layer from a custard between baked layers.

Let to sit for about 30 minutes in a cold place, slice, and serve.