Fluffy Yeast Oladyi with Milk and Raisins
Oladyi (thick little pancakes) make a delicious breakfast everyone will love. You can also make these yeast-free — on kefir with baking soda or baking powder — and they'll come out just as fluffy. Blot off any excess oil by setting the pancakes on a paper towel.
Cooking method
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Step 1:
Gather your ingredients. To make fluffy yeast oladyi with milk and raisins, you'll need flour, milk, raisins, dry yeast, sugar, vanilla, salt, and vegetable oil for frying.
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Step 2:
In a deep bowl, combine the flour, sugar, salt, vanilla, and dry yeast, and stir together. Check the yeast package first: some yeasts are mixed straight into the flour, while others need to be activated in a warm liquid (water or milk). Here you want the instant kind that mixes right into the flour.
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Step 3:
Pour the milk into a saucepan, add 1 tablespoon of the vegetable oil, and warm it over low heat to about 98–104°F (37–40°C) — it should feel warm, not hot. No thermometer? Drip a little on the inside of your wrist; if it feels warm, it's ready.
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Step 4:
Pour the warm milk into the flour mixture.
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Step 5:
Knead a thick batter.
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Step 6:
Cover the bowl with a towel and set it in a warm spot for 30 minutes.
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Step 7:
By then the batter should have doubled or tripled. Since it's fairly thick, you may not see obvious bubbles on the surface — mine just had little holes.
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Step 8:
Pour boiling water over the raisins and let them plump for 5–7 minutes. Drain and pat them dry on a paper towel. Light or dark raisins both work.
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Step 9:
Add the raisins to the risen batter.
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Step 10:
Stir well so the raisins are evenly distributed throughout the batter.
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Step 11:
Heat a little vegetable oil in a skillet. Spoon in the batter to form small pancakes and fry them on both sides until golden brown.
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Step 12:
Serve the fluffy raisin oladyi right away, while they're still hot — with sour cream, syrup, a sweet topping, or just jam. Enjoy!
- For variety, along with the raisins you can fold a finely chopped tart-sweet apple into the batter — it pairs well with raisins. A pear works too.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Golden raisins - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
