Potato shangi with butter, yeast and sour cream

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   Prepare the necessary ingredients. Take high-quality wheat flour and butter. The taste of the baked goods will largely depend on this.

2. STEP 2

   

   Mix yeast in a bowl, 1 tbsp. l. Sahara. Pour in half a glass of milk. It should be warm (37-40 degrees), pleasant to the touch, and not hot, otherwise the yeast will die. Add 1 tbsp. l. flour.

3. STEP 3

   

   Place the dough in a warm place for 15 minutes. During this time, a yeast foam cap forms on its surface. If this does not happen, it means that the yeast has not activated for some reason (the expiration date has expired or died during storage), take another one, otherwise the baking will not work.

4. STEP 4

   

   While the dough is rising, in a separate container, whisk the egg with sugar and milk.

5. STEP 5

   

   Sift the flour into a separate bowl to saturate it with oxygen, and the baked goods will turn out fluffy. Pour the egg mixture into the flour. The amount of flour may be needed more or less than indicated, everything will depend on its properties. When you knead the dough, focus on the desired consistency. It should be soft and plastic.

6. STEP 6

   

   Melt the butter in a water bath or in the microwave (read the instructions for your appliance). How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one. Place the smaller container on top. Place chopped butter in it. Under the influence of boiling water, it will begin to melt. When it becomes liquid, turn off the heat. Cool and add butter to flour. Also pour the dough into the flour mixture.

7. STEP 7

   

   Knead the dough. If necessary, add flour in portions so that the dough does not stick to your hands and becomes elastic and manageable. Cover the bowl with a towel and leave in a warm place for 40 minutes to allow the dough to rise.

8. STEP 8

   

   Prepare the filling. Peel the potatoes. Fill it with cold water in a saucepan. Boil until done. Add salt 5 minutes before the end of cooking.

9. STEP 9

   

   When the potatoes are soft, drain the water. Add a piece of butter, a lightly beaten egg and a tablespoon of sour cream. Mash with a masher into a puree. The filling should not be too thick, but not liquid either.

10. STEP 10

    

    Let's return to the test. Knead it and divide it into 12 equal-sized pieces.

11. STEP 11

    

    Roll each part into a flat cake about 0.5 cm thick. Place a piece of butter in the middle for taste. (I wanted more filling, so I pressed it in the middle a little, although for shanezheki the filling is simply coated on the top of the flatbread).

12. STEP 12

    

    Place potato filling.

13. STEP 13

    

    Grease a baking tray or line it with oiled baking paper. Place the pieces at some distance from each other, as they will grow while baking in the oven. Leave for 15 minutes to proof.

14. STEP 14

    

    In advance (10-15 minutes before cooking), preheat the oven to 180-200 degrees. Brush the pastries with lightly beaten egg. Bake for approximately 15-20 minutes. Baking time and temperature may vary, as everyone's oven bakes differently. Focus on the features of your technology.

15. STEP 15

    

    When the baked goods are well browned, remove the baking sheet. Let it cool slightly and serve.

16. STEP 16

    

    In the photo you can see what shapes are in cross-section.

17. STEP 17

    

    Bon appetit!

Comments on the recipe

Irisha

18.11.2023

4.6

Very appetizing shanezhki, but at first I mistook them for cheesecakes with cottage cheese))) I’ll definitely have to make them, thanks for the recipe!

Faith faith

18.11.2023

4.5

Irisha, they turned out like cheesecakes, because the dough rose more than I expected. And so, very tasty!

Shura

18.11.2023

4.6

Oh, my friend from Siberia cooked the shanezhki very well, they turned out extraordinary, aromatic, with a sweet crust on top, and were eaten in an instant without understanding what kind of secret they contained! And the secret was in the tenderness with which they were prepared - with love and gratitude! A cute and memorable product))) High five for Verochka!

Faith faith

18.11.2023

4.8

Thank you, Shura. Sweet crust - this is with sour cream spread, we need to make it somehow too. I also read a recipe with ground bird cherry spread, and the taste was also interesting.

Ella

18.11.2023

4.7

I didn’t even expect that someone knew what Shanezhki was. Otherwise, that’s all, cheesecakes and cheesecakes. My favorite Siberian shanezhki with potatoes, mushrooms, cranberries, blueberries, etc. The only thing that differs in my recipe is that I use a glass (bottom) to press it into the middle of the rolled out balls, making it like a nest and then putting the filling there. And before baking, I grease the potatoes with sour cream. Bon appetit everyone!

Ira

18.11.2023

5

Vera, your potato pancakes are simply super-appetizing! I’m taking it to the Cookbook with pleasure! Thanks for the recipe!

Maria

18.11.2023

4.8

Thank you very much for the recipe. I tried to do it and... It worked out))) To my taste, I added green onions and dill to the potatoes, and instead of sour cream, I added yogurt (at the very top, where the cream is)... I just didn’t have sour cream on hand. Maybe a little crooked, but tasty. And most importantly, my husband liked it. And in the morning in my head: “Shaneshki, shaneshki”... Thank you very much.