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These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.
- 1 ¼-oz. envelope active dry yeast
- ½ cup plus 2⅓ cups all-purpose flour
- 2 teaspoons plus 3 Tbsp. sugar
- 2½ cups half-and-half, room temperature
- ¼ cup (½ stick) unsalted butter, melted, plus more, chilled, for skillet
Mix yeast, ½ cup flour, 2 tsp. sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn’t happen, your yeast is past its prime; start again with a fresh package.
Add egg yolks, half-and-half, melted butter, salt, remaining 2⅓ cups flour, and remaining 3 Tbsp. sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3–4 hours. (Or, to make ahead, cover and chill 8–12 hours. Bring to room temperature before proceeding.)
Whisk egg whites in a medium bowl to soft peaks; fold into batter. Melt about ½ Tbsp. butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2” blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.