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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine first 7 ingredients to form a very thick batter. | 2. (Original recipe calls for 1/2c flour and crumbs, but even with double the flour mine was too sticky to roll.). | 3. Heat oil in a wide frying pan. | 4. (According to Good Eats, more oil is better since the oil is absorbed when oil temp drops, which happens when too much cold stuff is added to not enough oil. I used enough to fill the pan with 1/3 of an inch). | 5. Use a tea-spoon to quickly scoop and drop dough balls. Since the batter is pretty thick, use your finger to make the drop. | 6. Alternatively, form balls roughly 1" in diameter, then drop into oil. | 7. Do not crowd the pan or drop so many that you won't be able to flip them comfortably. | 8. Fry past golden-brown, about 90 sec. Adjust oil temp if needed. | 9. Flip using 2 forks. | 10. Fry the other side. | 11. Carefully lift each Kolobok out onto racks lined with paper towels, sprinkle with powdered sugar. | 12. Repeat until batter runs out, and serve whatever hasn't been stolen from the plate. Top with sour cream or possibly syrup/jams? Should keep well overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cottage cheese	1	lb		442.961	15.2776	50.2625	19.436
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	3			214.5	1.08	18.84	14.265
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
oil				-	-	-	-
sugar			powdered	-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.