Corn Mannik
4 servings
180 minutes
Corn semolina is a soulful pastry with a rich history rooted in Russian cuisine. Once, corn flour was an affordable alternative to wheat flour, and housewives used it to prepare simple yet surprisingly delicious dishes. Corn flour semolina has a tender, slightly crumbly texture and a light sweet taste with subtle vanilla notes. Its preparation is a slow process that requires time for the flour to swell, making the dough soft and airy. Baked to a golden crust, semolina pairs perfectly with hot tea or fresh berries. It is great as an independent dessert or as a base for cheese creams or jams. Cozy, homely, and incredibly fragrant — corn semolina brings the taste of childhood and the warmth of the family hearth.
1
Prepare all necessary ingredients.
2
Put kefir, egg, sugar, vanilla sugar, and a pinch of salt into a bowl.
- Kefir: 300 ml
- Chicken egg: 1 piece
- Sugar: 80 g
- Vanilla sugar: 1 teaspoon
- Salt: pinch
3
Shuffle.
4
Add flour for polenta.
- Polenta cornmeal: 150 g
5
Mix and leave for 2 hours to let it swell.
6
Line the baking dish with parchment paper.
7
Mix melted butter with baking soda.
- Butter: 30 g
- Baking soda: 1 teaspoon
8
Pour oil into the dough and mix.
9
Pour the dough into the mold.
10
Bake in an oven preheated to 180 degrees for 45 minutes.
11
Sprinkle with powdered sugar if desired.
- Sugar: 80 g