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Yoshiki (Russian hedgehog cookies)
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Yoshiki (Russian hedgehog cookies)

Russian yoshiki taste moist, fluffy, creamy, soft and incredibly delicious. The cookies, which look like little hedgehogs, are a cute eye-catcher on the dining table and are perfect for a Sunday coffee with the family as well as for a party. Moreover, they are quick to make according to this very simple yoshiki recipe.
Course Dessert
Cuisine Russian
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Cooling time 2 hours
Servings 10 pieces

Ingredients

for the dough

  • 150 g sour cream
  • 150 g sugar
  • 6 eggs (room temperature)
  • 250 g flour
  • 8 g baking powder
  • vanilla
  • 1 pinch of salt

for the cream

  • 180 g butter (room temperature)
  • 180 g sweetened condensed milk (room temperature)
  • vanilla

for the sugar syrup

  • 80 ml water
  • 65 g sugar
  • vanilla

Instructions

Making of the dough

  • Beat eggs, sugar, vanilla and salt to an airy white mass.
  • Add sour cream and mix until homogeneous.
  • Mix flour with baking powder and add it to the egg-sugar-sour cream mixture to make an airy, thick batter.
  • Spread the dough evenly on a baking sheet lined with baking paper, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 12 minutes and let it cool. (Be sure to follow my tips and tricks for doing this here at the top of the post).
  • Using a round cookie cutter or drinking glass, cut out circles from the dough. (I ended up with 20 circles).
  • Spread the cookie scraps left over after cutting out the circles on a baking sheet lined with parchment paper, dry them in the oven at 150 °C for about 20 minutes, let them cool and crumble them finely.

Making of the sugar syrup

  • Put sugar and water in a small saucepan, bring it to a boil, stirring constantly, and take it off the heat.
  • Add vanilla, stir it and let the sugar syrup cool down.
  • Soak the dough circles from one side with the sugar syrup and let the syrup soak in for about 10 minutes.

Making of the cream

  • Beat soft butter for about 4 - 5 minutes until fluffy and creamy.
  • Add vanilla as well as sweetened condensed milk in small portions and whip each time to a homogeneous cream.

Making of the yoshiki

  • Spread half of the dough circles generously with the cream, place one dough circle without cream on each dough circle with the cream and stick them together like sandwich cookies.
  • Spread a thin layer of cream on the edges, top and bottom of the sandwich cookies and then roll them in the crumbs on all sides.
  • Refrigerate the hedgehog cookies for at least 2 hours.

Notes

  • It is best to add flour through a sieve to the egg-sugar-sour cream mixture, so that no lumps form in the dough and you don't have to stir it too long.
  • Do not bake the sponge longer than necessary or the yoshiki may end up tasting dry. It is normal if the sponge cake has a light color after baking. To check if it is done baking, use a toothpick. Alternatively, you can press the surface of the sponge with a finger and see if it springs back afterwards.
  • Butter and sweetened condensed milk need to be room-warm and about the same temperature when whipped together to make the cream, so they can combine well.
  • Note the detailed tips and tricks for making Russian yoshiki at the top of the post.