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These oladushki are like fluff. They taste light and airy – so really fluffy and incredibly delicious. The oladyi recipe is very simple. You only need a few common ingredients. The preparation is lightning fast, and your oladi are ready. They are perfect for breakfast, dessert or snack in between. A detailed oladi recipe with exact quantities and step-by-step instructions can be found below.
What are oladi?
Oladi (also oladyi or oladiki) are Russian pancakes made with kefir. They are affectionately called oladushki. They are pronounced in Russian as aladyi, aladi, aladiki and aladushki, respectively. Oladyi are smaller and much fluffier than blini. They are about the size of syrniki. The small pancakes are sometimes called Russian kefir pancakes.
World’s best oladushki
I have already tried many different oladi recipes and can say that according to this recipe, and if you additionally follow all the tips mentioned below, oladushki succeed best. The oladyi rise very well when fried and become really fluffy. They taste so light, airy, tender and are actually like fluff – the world’s best oladushki indeed!
The batter for oladi is much thicker than for regular Russian pancakes. To make your oladyi really fluffy, it is very important that the consistency of the dough is right. It should not be runny, nor should it be solid, but viscous. If the dough drips slowly and in portions from the spoon, its consistency is correct. Therefore, you should stir in flour gradually. If the dough flows from the spoon, you need to add more flour. Otherwise, your oladyi might melt and become too thin while frying. If it doesn’t drip off the spoon at all, you’ve put in too much flour. In this case, your oladi might taste dry and firm. Further down in the tips and tricks section, I’ll tell you what else you need to keep in mind to make the world’s best oladushki.
How to serve oladushki (pronunciation aladushki)
Oladi taste good both hot and cold. However, they are most delicious fresh, straight from the pan. You can serve oladyi with
- sour cream or natural yogurt,
- fresh berries and fruit,
- sweetened condensed milk,
- agave syrup or maple syrup,
- caramel sauce
- and also savory spreads or dips.
They are also delicious on their own.
Oladushki fit perfectly
- for breakfast,
- for dessert,
- as a snack between meals,
- to take with you on the road.
Russian kefir pancakes love both adults and children.
How to store oladiki (pronounced aladiki)
If you made too many oladyi, store the leftover ones in an airtight container, such as a lunch box, in the refrigerator. They will keep for about 3 days. If you want to serve them warm, you can warm them up in a pan with the lid on and a splash of water. However, as delicious as oladushki taste, they are guaranteed to be eaten right after frying.
These oladyi are
- so fluffy,
- like fluff,
- very tasty,
- sweet and savory delicious,
- without yeast,
- easy and quick to make from a few common ingredients,
- ideal for breakfast, dessert or snack,
- perfect to take away,
- hot and cold delicious.
How to make Russian oladi: the recipe
The exact quantities and step-by-step instructions for making these fluffy oladushki yourself can be found below in the box recipe.
For the oladyi recipe you need very few ingredients. These are
- some sugar,
- small amount of salt,
- baking soda
- and flour.
Also, vegetable oil is needed to fry the oladyi.
How to make Russian kefir pancakes yourself: this is how to do it
- Mix lukewarm kefir, egg, sugar and salt.
- Add flour and stir to form a thick batter.
- Add baking soda and stir.
- Heat vegetable oil in pan and fry small pancakes on both sides until golden to golden brown. Your oladushki are ready!
How to make the most delicious oladushki yourself: tips and tricks
- In order for you to succeed with Russian kefir pancakes and make them like fluff, follow these tips.
- Kefir must be lukewarm.
- Egg must be at room temperature. So get it out of the fridge about 1 hour before if you keep eggs in the fridge.
- Don’t put too much sugar in the batter. Otherwise, your oladyi won’t rise when you fry them. The amount of sugar given in the recipe is perfectly sufficient.
- Alternatively, you can add vanilla to the batter. It should then be added together with sugar and salt.
- The amount of flour given in the recipe may vary. You only need enough flour until the dough becomes viscous. It should not be runny and not solid. Therefore, add flour gradually in several portions. If the oladyi dough drips from the spoon very slowly and in portions, its consistency is ideal.
- Baking soda must be added to the dough just before frying the oladi. After you add baking soda to the batter, stir it briskly and thoroughly only once. Do not stir the batter again while frying the oladushki.
- Fry oladyi in enough vegetable oil (about 0.5 cm thick layer of vegetable oil in the pan). Keep replenishing it as needed during frying.
- Heat well the pan with vegetable oil before frying the oladi.
- Since the batter is viscous, you can pour the batter for each small pancake into the pan with two tablespoons. Fill one of the tablespoons with the batter and use the second tablespoon to push the batter into the pan.
- By the way, you can make kefir for Russian pancakes yourself.
Have you made Russian oladyi using this recipe? I look forward to your result, your star rating and your comment on the recipe below, how they turned out and tasted to you.
Oladi (oladyi / oladushki)
- 500 g kefir (lukewarm)
- 1 egg (room temperature)
- 20 g sugar
- 1/2 tsp salt
- 4 g baking soda
- approx. 400 g flour
- vegetable oil for frying
- Put lukewarm kefir in a mixing bowl, add egg, sugar and salt and mix, for example with a whisk, until a homogeneous mass.
- Gradually add flour in several portions and mix to form a viscous dough. (Be sure to follow the tips and tricks for making oladyi here at the top of the post).
- Add baking soda to the batter and stir briskly and thoroughly just once (do not stir again when frying the oladi).
- Add enough vegetable oil to the pan and heat it. Then turn the heat to medium, pour about 1 tablespoon of batter per pancake into the pan (you can help yourself with a second spoon to push the batter into the pan each time) and fry the oladushki on both sides until golden to golden brown. Keep adding vegetable oil as needed.
- Use kefir lukewarm.
- Warm egg to room temperature.
- Do not add too much sugar to the batter. Otherwise your oladyi will not rise when frying.
- The batter must be viscous. If it drips very slowly from the spoon in batches, its consistency is correct.
- Add baking soda to the batter right before frying the oladi, and then stir the batter briskly and thoroughly only once.
- Fry oladyi in enough vegetable oil.
- Note the detailed tips and tricks for preparing oladushki at the top of the post.