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Russian yoshiki taste moist, fluffy, creamy, soft and incredibly delicious. The cookies, which look like little hedgehogs, are a sweet 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 very easy and quick to make. You can find a detailed yoshiki recipe with exact quantities and step-by-step instructions right below.
What are yoshiki?
Yoshiki are small spherical cookies that are very popular in Russian cuisine. The word “yoshiki” translated from Russian means “little hedgehogs”. And indeed, the shape of the pastry reminds you a bit of little hedgehogs, which is how it got this name.
What are Russian hedgehog cookies made of?
The cookies consist of a sponge cake dough and the butter cream. The sponge is not classic, but the dough is additionally made with sour cream. The cream for the yoshiki is made of butter and sweetened condensed milk. The pastries have the shape of small sandwich cookies and are rolled in crumbs from the outside, which are made with the remains of the sponge cake.
How to decorate the popular Russian cookies?
Rolled in crumbs, yoshiki look very pretty and tasty as they are. Normally, they do not need any decoration. But you can decorate them according to your taste, for example if you make them for a special occasion. To do this, you can leave some of the cream or make a larger portion of cream, fill the cream into a piping bag with a suitable nozzle and pipe flowers or something similar onto the cookies. You can color the cream with food coloring beforehand.
How to serve and store the sweet cookies?
After making the yoshiki, be sure to let them sit in the refrigerator for at least 2 hours before serving. Alternatively, you can make them a day ahead and refrigerate them overnight. They taste even better the next day.
The little hedgehog cookies are ideal for a party, as they are convenient to serve. At the same time, you can use the cookies to please your loved ones during the week or on the weekend, because they are very easy and quick to make.
Store the yoshiki in an airtight container in the refrigerator. You can store them up to about 3 – 4 days.
Russian yoshiki are
- incredibly delicious,
- a sweet eye-catcher on the dining table,
- easy and quick to make with ordinary ingredients,
- perfect for dessert during the week, for snacking in between or for a celebration,
- popular pastries of Russian cuisine.
These little sweet cookies are very easy to make and incredibly delicious. You can make them yourself even without great baking skills. Here you can get a rough idea of how the making goes, and what you need for the hedgehog cookies recipe. You can find the exact quantities and step-by-step instructions on how to make the Russian yoshiki here below in the box recipe.
For the sponge dough you need eggs, sugar, flour, vanilla, a pinch of salt, sour cream and baking powder. First, beat eggs with sugar, vanilla and salt until fluffy, then add sour cream and mix. Then add flour with baking powder and bake the sponge on a whole baking sheet. Let it cool and cut out circles with a round cookie cutter. Crumble the leftover dough finely. Soak the dough circles with the sugar syrup, which you boil briefly beforehand with water and sugar and flavor with vanilla.
For the cream you need only soft butter, sweetened condensed milk and vanilla. First, whip the soft butter for a few minutes, then add small amounts of sweetened condensed milk together with vanilla and whip it into a homogeneous cream.
Now stick two circles of dough together with the cream so that you get sandwich cookies, brush the outside of the sandwich cookies with the cream and roll them in the crumbs. Your sweet hedgehog cookies are ready!
How to make Russian hedgehog cookies: tips and tricks
- Eggs for the sponge cake should ideally be room-warm. This allows the sugar to dissolve more quickly when beaten.
- As vanilla for the sponge cake, the cream and the sugar syrup go among other things vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
- Add flour to the egg-sugar-sour cream mixture, preferably through a sieve, so that no lumps form in the batter and you don’t have to stir it too long.
- Don’t bake the sponge longer than necessary or your 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. Insert it briefly into the center of the sponge and see if it comes out clean. Alternatively, you can gently press the surface of the sponge briefly with a finger. If it springs back after you press it and no marks remain, it’s done.
- You can make sweetened condensed milk for the cream at home.
- Butter and sweetened condensed milk must be room-warm and have about the same temperature when they are whipped together to the cream, so that they can combine well.
- You can also decorate the hedgehog cookies as you like.
By the way, on my Youtube channel you can find a short video for Russian yoshiki. There you can watch exactly how to make them yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Have you made Russian yoshiki using this recipe? I’m looking forward to your result, your star rating and your comment here below how you succeeded and tasted the cookies.
Got an appetite for more delicious Russian pastries? Try:
- Sponge slices with butter cream: so tasted small Soviet happiness
- Tarts “Penyochki” – popular Soviet mini tree stump cakes
- Slices “Shkolnoe” – popular Russian shortbread jam bars
- Napoleon tarts: recipe for quick mini variant of the Russian cake
- Mini chocolate sponge cakes – easy recipe for chocolate eye-catchers
Yoshiki (Russian hedgehog cookies)
for the dough
- 150 g sour cream
- 150 g sugar
- 6 eggs (room temperature)
- 250 g flour
- 8 g baking powder
- 1 pinch of salt
for the cream
- 180 g butter (room temperature)
- 180 g sweetened condensed milk (room temperature)
for the sugar syrup
- 80 ml water
- 65 g sugar
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.
- 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.