*Once yeast is combined with liquid, it should be kept between 80 to 115 degrees F until cooking to prevent killing the yeast cells.
**Since the dough can be gooey, it’s easiest to scoop and drop spoonfuls of dough by twirling the spoon.
**** Clarified butter is unsalted butter that has been slowly melted, separating the milk solids from the liquids. After removing any foam off the top, the golden butter is poured or skimmed off the milky residue. Clarified butter is used to cook at higher temperatures because it has a higher smoke point.
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