Banichki: A crispy treat from the oven that’s gone before you can say “one more!”

Dance with the dough: Now comes the fun! Place each ball on a flat surface and gradually stretch it with your palms into a thin, translucent pancake. Imagine yourself dancing with the dough, gently stretching and shaping it. The thinner the better!
Filling and rolling – the heart of the banichkin: If you are using a filling, spread it evenly over the entire surface of the stretched dough. Then take a long rolling pin (or something similar that you have on hand) and place it on one edge of the pancake. Roll the dough tightly into a long roll using the rolling pin. Carefully remove the rolling pin and roll the roll into a horseshoe shape. Repeat this process with the remaining dough.
Final rest and golden crown: Carefully transfer the finished banichkin to a baking sheet lined with baking paper. Cover them with a clean towel and let them rest for another 15 minutes. In the meantime, preheat the oven to 180 degrees Celsius. Brush the banichki with a mixture of egg yolk and oil (or milk) before baking for a beautiful golden color. If you like, you can sprinkle sesame seeds on top for extra crunch and aroma.
Golden triumph: Bake in the preheated oven until the banichki are beautifully golden brown and crispy to the touch. The aroma wafting from the oven tells you that it’s time! Take them out of the oven and let them cool for a while (if you can stand it!).
Chef’s tip: These banichki are best fresh, straight from the oven. Serve with yogurt, cheese or just as they are. Enjoy and get ready to want more and more!