Syrniki

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Press it through a sieve into a bowl so there are no lumps.

   Mark done

2. Mix in the egg, sugar, salt, vanilla and raisins.

   Mark done

3. Add the flour a tablespoon at a time, stopping as soon as the mixture just holds together.

   Mark done

4. Dust a work surface with flour and roll the mixture into a log.

   Mark done

5. Cut into 12 pieces and pat each into a thick disc about 2 cm deep.

   Mark done

6. Heat the oil and butter in a wide pan over a medium heat.

   Mark done

7. Fry in batches for 4 minutes, until deep golden underneath.

   Mark done Start 4 min timer

8. Turn carefully and fry 3 minutes more.

   Mark done

9. Dust with icing sugar and serve hot with soured cream and jam.

   Mark done

Chef’s Tips

• If you have only wet curd cheese, hang it in muslin overnight before starting.
• Drain the cheese and sieve it.
• As little flour as you can get away with.
• Thick discs, medium heat, patience.

Pairing Suggestions

• Soured cream
• Cherry jam
• Black tea

Storage & Reheating

Best fresh. Keeps 2 days refrigerated; re-crisp in a pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.