Mannik on yogurt, as in a Russian folk tale! Ideas for an old Russian dessert: mannica recipes for yogurt with secrets

Mannik on yogurt, as in a Russian folk tale! Ideas for an old Russian dessert: mannica recipes for yogurt with secrets

Since childhood, everyone remembers the words “... scraped the bottom of the barrel, ... kneaded the dough ...”. Old Russian cuisine is unusually simple in technology, the products that it uses do not need to look for three or nine lands, especially nowadays, and economy and frugality are its main credo.

Semolina, boiled yesterday, soured milk, a little flour, and what's left there, “in the bottom of the barrel”? All is useful. A mannik is a dessert, like that of a grandmother or great-grandmother, like eight hundred years ago - simple, affordable, and therefore brilliant.

Mannik on yogurt - the basic technological principles

The main composition of the mannik is semolina, which appeared in Russia in the twelfth century, and about the same period the first Russian kilns appeared. So, the story of the appearance of the famous Guryev porridge in the nineteenth century is just the evolution of manna, which can be considered, at the same time, the first Russian cake or cake, which casually turned porridge into, covered with a golden brown crust.

What was the first manna in Russia and what has changed? Semolina is the first whole-wheat flour. In addition to semolina, milk products were a part of porridge - naturally, the ancestors were not familiar with kefir, but cream and sour cream, milk and yogurt were already present in the diet, if, of course, talking about the princely family, and not about the prince's servants - the last cooked porridge on the water. Porridge must be very thick, "so that the spoon was standing."

It is clear that porridge is not cooked from sour milk. But the remnants of dinner, even very rich ancestors, were never thrown away, and had no refrigerators. From this respect for food, harvested by hard work, for centuries the traditions of Russian cuisine have evolved, largely preserved to this day. Therefore, even the soured semolina is suitable for manna, and there is nothing to be surprised at, because the effect of pomp will be the same as that of cereals in combination with yogurt or sour cream.

In addition to semolina and milk (water), porridge was cooked with the addition of honey - sugar appeared only several centuries later, and was more expensive than honey, up to the beginning of the twentieth century. So, traditional Russian pastries are only honey. Now, of course, you can easily allow yourself to use sugar in pies, and with honey, you’re lucky: if it is available, if it is real, if you want the mannica on yogurt to turn out the way it should be. What is a manna without berries? With this, too, there are no problems, and never was, in a country of endless forests. Choose any berries and fruits, what is, or what like. You can add them to porridge (dough) or decorate a dessert, or make a sweet sauce (jam, syrup, jam) to serve with the cake.

All of these components - the basis of baking, which has not changed over the past century. Gradually, over time, spicy spices appeared in the Russian cuisine, which were immediately introduced into the classic baking technology: cinnamon, vanilla, saffron, ginger and other flavors. Salt and soda in Russian cuisine also appeared quite late, and these ingredients were also a privilege of the nobility, therefore it was not accepted to add them to baking.

This is all you need to know about the original mannica recipes from the point of view of the history of the Russian dessert. You can also add a small clarification: in English cuisine there is a similar dish - Christmas pudding, with the same composition of ingredients, but the English dessert is steamed. Mannica has another name - krupenik, because it is made from cereals, and it may not necessarily be semolina.

Now about mannica on yogurt, everything is known, and you can start cooking dessert.

Mannik on yogurt - a classic recipe


Semolina 240 g

Milk 375 ml

Honey 75 g

Eggs 2 pcs.

Vanillin 6g

Butter 50g

Drinking water 400 ml

Raisin 120g

Bread crumbs 90 g

Sour milk 100g


Boil semolina from water, milk and semolina. If desired, water or milk can be replaced, but it is important to maintain the desired volume of fluid.

In the finished viscous porridge, cooled to 40-50 ° C, add egg yolks, raisins, vanilla, butter, honey, and sour cream (yogurt). Stir the mixture to a uniform consistency and leave to warm for 1-1.5 hours. Separately, whisk the egg whites to a firm foam and add to the dough.

Grease the baking dish with butter and sprinkle with breadcrumbs. These can also be batch forms. Even when using a silicone mold, this operation is necessary: ​​after baking, the mold must be turned over onto a dish, and the toasted crumb will give the cake a beautiful look.

Serve with jam, apricot or cranberry sauce, garnished with fresh berries.

Mannik on yogurt from dry cereals


Semolina 220 g

Wheat flour 140 g

Sour milk 800 ml

Butter 140g

Eggs, diet 3 pcs.

Sugar 240 g

Lemon 11/2 pcs.

Vanillin 8 g

Baking soda 15 g

Caster sugar 25g


Krupa pour thick yogurt, leave to swell for 5-6 hours or overnight. Before you start cooking the dough, preheat the oven to 180 ° C, cover the baking dish with oiled parchment.

Then separate the whites from the yolks. Cream butter with yolks and half sugar. Add the rest of the sugar in whites, whipped in a strong foam. Remove the zest from the lemon, squeeze the juice.

Wet semolina shift into the bowl of the combine, beat 3-4 minutes. Add a mixture of yolks and butter, without stopping the beating. Enter lemon juice, vanilla and zest for flavor. Combine the sifted flour with soda and add to the dough.

Next, work with a spatula: enter the whipped proteins, gently mixing the dough, with movements from the bottom up, “clockwise”.

Put the dough in the form, fill it to 3/4 volume, and bake for 35-40 minutes. Wait until the cake has cooled, then turn it over on the dish, remove the parchment, sprinkle with powdered sugar. Serve fruit sauce, jam or melted black chocolate with manna.

Mannik on yogurt with condensed milk


Oil 180 g

Condensed milk 300 g

Sour milk 400 ml

Semolina 220 g

Eggs 2 pcs.

Baking Powder 25 g

Vanillin 4g

Sugar 100 g

Flour 90 g


Combine semolina, flour, baking powder, and pour dry mixture of yogurt. Put the dough for a couple of hours closer to heat, covered with foil.

Whip the softened butter with condensed milk. Add half of the cream to the dough and whip thoroughly, and leave the second part to decorate the cake. Beat eggs with sugar, and gently combine with the dough, using a spatula.

Pour the vanilla powder into the dough, mix, and pour it into a mold, greased with vegetable fat. Put in preheated oven, bake at 180 ° C. After half an hour, check the baking readiness with a wooden stick or a match.

Do not remove the manna from the mold until complete cooling. Put on a grid or wooden board. After turn the manna over the dish, cut into squares and decorate with cream.

Mannik on yogurt with poppy


Semolina 280 g

Sour milk 400 ml

Flour 150 g

Cream 10% 500 ml

Soda 15 g

Honey 175 g

Eggs 2 pcs.

Water 200 ml

Sugar 50 g

Vanillin 6g

Oil 82.5% 100 g

Confectionery mac150 g

Icing sugar 50 g

Yield: 2 kg


Boil water, add poppy to it, boil over low heat, then add honey, cover and set dishes aside with poppy aside. Bring the cream to a boil, pour the semolina into them, cool the porridge to 25-30 ° C. Combine with poppy seeds and sour milk. Add flour, pre-sift it and combining with soda, stir the dough.

Cover with foil and set aside for at least an hour for the flour to swell and soda to react with sour milk. Spread sugar with yolks, add vanilla and butter. Squirrels whip in foam. Both mixes enter into dough, working as a spoon or a silicone shovel. The dough must have a consistency of thick cream.

Prepare large detachable forms, preheat the oven. Oiled forms sprinkle with breadcrumbs, fill with dough for 2/3 volume. Bake mannica from yogurt at 170-180 ° C, 35-40 minutes.

Mannik on yogurt with cocoa


Semolina, viscous 0.5 kg

Eggs 4 pcs.

Sour milk 100 ml

Cocoa 90g

Flour 200 g

Cognac 75 ml

Vanillin 6g

Sugar 150 g

Oil 120 g

Soda 15 g


Pour the yogurt in the semolina, add the flour, combined with cocoa, Stir the dough well and leave warm. You can do this in the evening to give sour time to the porridge. Close the dishes tightly so that gas bubbles do not volatilize during souring - they will give the dough a good rise when baking.

After 7-8 hours, add butter, ground with half sugar. Add the second part of the sugar to the eggs while beating. Beat the dough with a mixer at high speed, adding vanillin, brandy, then - butter, pounded until white, whipped eggs.

Spread the dough immediately in a greased form. Bake at 180 ° C.

Fruit manna on yogurt


Berries (any) 200 g

Flour 240 g

Viscous semolina 300 g

Homemade yogurt 250 g

Sugar 125 g

Powder 100 g

Eggs 4 pcs.

Whipped cream 180 g

Vanillin 8 g Cooking:

Combine sour milk and finished porridge, whisk with a blender, add sifted flour. Stir the dough, add fresh berries to taste. Leave the dough for a few hours until bubbles appear on the surface. Capacity wrap film.

Preheat oven for half an hour before baking. Prepare a baking sheet, smearing it with vegetable oil and making the bottom with parchment.

Beat eggs with sugar until the volume increases three times. Add the egg mass to the dough, stirring with a spatula.

Pour the dough into a high side pan. Bake the manna at medium temperature until cooked. Cool by placing the form on a wire rack. Transfer to a dish, cut into portions, decorate with whipped cream and powdered sugar.

Mannicus on yogurt - useful tips and tricks

  • In the preparation of the bulk dough, it is important to observe the same ratio of liquid and solid ingredients. Remember:
  • Flour, cocoa, semolina, starch - dry ingredients;
  • Sugar, eggs, honey, butter, milk or sour cream, fresh berries consist mainly of water, so they are considered the liquid part in the dough.
  • The dough for manna, as a rule, should have the consistency of sour cream. This is a batter, and the principle of its preparation is similar to the preparation of biscuit. You can add eggs to it, not beating, but if they are pre-whipped, and carefully add to the dough, trying not to precipitate the foam, then the manna will be more lush and tender.
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