Syrniki are one of the most beloved breakfast foods in Belarus, Russia, and Ukraine. Their name is derived from the word 'syr,' which means soft cheese or curd in some Slavic languages.
The key to perfect Syrniki is to use dry, full-fat cottage cheese (tvorog) and not add too much flour. The dough must remain dense and malleable so that the patties retain their 'hockey puck' shape and are soft inside.
If the cottage cheese is too moist, wrap it in a cloth or cheesecloth and squeeze out the excess liquid. For the smoothest consistency, press it through a sieve; otherwise, just mash it with a fork.
In a large bowl, mix the prepared cottage cheese with the egg, sugar, vanilla sugar, and salt.
Gradually add 4 tbsp of flour (or semolina) and mix. A dense, malleable dough will form. If the dough is still too runny (due to moist cheese), add a little more flour. The goal is a non-sticky but still soft dough.
Lightly flour a work surface.
Roll the dough into a log about 4-5 cm in diameter. Cut pieces about 1.5 cm high.
Gently coat each piece in flour and shape it into a 'puck' (a thick patty) with straight sides. For particularly smooth Syrniki, you can use a knife or a bowl to help shape them.
Heat a little oil or butter (or a combination) in a frying pan over medium heat. The patties should not swim in fat but should be evenly browned.
Fry the Syrniki for 3-4 minutes on each side until golden brown. If they brown too quickly on the outside but are undercooked inside, reduce the heat and cover them with a lid for a minute.
Remove the finished Syrniki and place them on a paper towel to absorb excess fat.
Serve warm, dusted with powdered sugar, with a dollop of sour cream and forest fruit jam (e.g., raspberry) or honey.