Mannik with raspberries on kefir

With raspberry mannik turns into a real culinary masterpiece. Very often I see reviews of housewives about unsuccessfully prepared mannikins. This mainly concerns the consistency of the finished mannikin. It turns out to be either very dense, airless, or there are grains of semolina in it, which also spoils the overall impression of baking. Therefore, in step 2, I separately focused on the specifics of preparing the test for the mannik.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Kefir

300

Sugar

180

Flour

160

Semolina

150

Raspberry

150

Butter

Eggs

Baking powder

Baking soda

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 13 % 7 g

Carbohydrates 77 % 40 g

236 kcal

GI: 8 / 25 / 68

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients. To cook mannikin with raspberries on kefir, we will need: flour, semolina, kefir, egg, butter, sugar, baking powder, soda and raspberries.
Step 2:
Pour kefir over semolina. Stir and leave to swell for 25-30 minutes. This is a very important point. The cereal should swell well, then the mannikin will turn out to be porous, soft and homogeneous. Otherwise, semolina grains will be felt in the finished cake. And one more important point: the dough needs to be mixed well so that the kefir is evenly distributed throughout the cereal. You can mix the dough 1-2 more times while waiting.
Step 3:
Melt and cool the butter.
Step 4:
Add sugar, egg and melted butter to the swollen semolina. Mix thoroughly until smooth.
Step 5:
Sift flour with baking soda and baking powder.
Step 6:
Add the flour mixture to the dough. Mix everything until smooth.
Step 7:
Sort the raspberries, wash, dry and remove the tails. For mannik, however, as for any baking, it is better to take whole dense berries so that they do not crush during mixing.
Step 8:
Add raspberries to the dough. Mix very gently, trying not to overwhelm the berries.
Step 9:
Put the raspberries in a greased baking dish. Bake the mannikin in a preheated 180 ° C oven for about 40 minutes.
Step 10:
Mannik can be served warm or completely chilled. Bon appetit!

Mannikins got their names from the main ingredient that is involved in cooking - semolina. The cereal itself is obtained from wheat. During the grinding of wheat into flour, a larger grain is additionally formed, which is called semolina.

In Russia, mannikins appeared around the 12th-13th centuries, it was then that semolina became publicly available. According to another version, Slavic housewives learned how to cook mannikin, thanks to a traveler who brought a recipe from the East. In the Arab world, a similar Basbusa pie appeared long before the spread of cereals in Russia. It is noteworthy that for a long period the recipe of mannik was not lost, unlike many culinary traditions of those times.

The indisputable advantage of mannikins is that this pie never burns. It can be stylishly browned, but in order for it to specifically burn or even turn into inedible embers, you need to try very hard.