Ingredients
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700 ml kefir or buttermilk (you can also use sour milk or yoghurt)
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2 eggs
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3 cups wheat flour (390 g)
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3 tbsp sugar
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1 pinch salt
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2 tbsp oil
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1 tsp baking soda
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Optionally:
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vanilla sugar
Directions
Oladi are a breakfast from my childhood. My mom, oladi, strawberry conserves…yummy!
They seem easy to cook. They are, but if you have a surefire recipe. Try this recipe – it is a surefire one.
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Steps
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1
Done
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Bring the kefir up to 38-40 degrees Celsius otherwise oladi won’t be fluffy and soft enough. The kefir should be warm enough, but not hot. |
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2
Done
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In a bowl, add the eggs and the warm kefir. Mix using a hand mixer at low speed or a whisk. |
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3
Done
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Add salt, sugar and mix again. |
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4
Done
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Mix the baking soda together with the flour and sieve it over the other ingredients in order to get fluffy oladi. Mix until smooth. |
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5
Done
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The batter for oladi should be much thicker than one for blinis: it flows off a spoon slowly holding its shape for a few seconds. Such a thick consistency helps oladi to save their structure and not to fall while cooking. |
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6
Done
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Add oil, mix with a spoon so that no oil left on the edges. . |
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7
Done
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Cover the bowl and place in a warm place for 15 min in order to all the ingredients combine well. |
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8
Done
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When the butter has risen and has become fluffy – it is ready. |
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9
Done
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Place the pan over medium heat, pour in enough oil to cover the surface. Let it heat well. Using a spoon, pour some batter to the pan. If the pan it hot enough, then the batter immediately starts frying and the oil starts bubbling. Fry on one side covered, then flip them over and cook uncovered to make them crusty outside. |
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10
Done
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When done, place the oladi over a broad flat plate covered with kitchen paper to get rid of any excess oil. |
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11
Done
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For frying the next portion of oladi, add some more oil to the pan if necessary. How to serve: Serve hot right after they are done. Any topping will work well: sour cream, yoghurt, condensed milk, honey, syrop, conserves. How to keep: It’s better to eat them all right after they are done, but if some left, you can cover them with plastic wrap and leave on the table at room temperature. Warm them up before serving.
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