Ratsukha is usually made from wheat flour with the addition of milk, eggs, sugar and a pinch of salt. Old recipes call for yeast dough. Modern recipes for ratsukha allow replacing yeast with baking powder or baking soda. In Poland, ratsukha is usually eaten for lunch, snack or dinner.
Contents
Ratsukha can be eaten without additives, sprinkled with powdered sugar, or served with various sweet additives. Alternative versions can use cream or sour cream.
Cooking time – 1 hour 30 minutes.
Ingredients
- Flour – 300 g flour
- Fast-acting yeast – 2 level teaspoons
- Sugar – 1 tbsp
- Salt – ¼ teaspoon
- Milk – 360 ml
- Eggs – 2 pieces
- Butter – 1 tbsp. spoon
- Apples — 2 pieces
- Vegetable oil — 100 ml
Preparation
- Sift flour and mix with yeast, sugar and salt. Whisk warm milk with eggs and melted butter.
- Pour liquid ingredients into dry ingredients, mix until smooth. Cover the dough with a towel and leave in a warm place for 40-50 minutes.
- Peel and dice apples. Add to the dough, mix. Leave for another 20 minutes in a warm place.
- Heat vegetable oil. Spoon out small portions of dough. Fry pancakes for 2-3 minutes on each side until golden brown.
- Place finished razukha on a flat plate and sprinkle with powdered sugar.
