Yeasted buns with potato filling
Description
The recipe won't take much time. I don't know about you, but I prefer potato-filled buns fried rather than baked. When fried in a pan, they turn out soft and not dry, but for some reason they disappear very quickly. I baked these buns during Lent, so my filling is simple. However, there are many variations: you can add fried bacon with onions, boiled eggs, or even grated smoked sausage to the potatoes. I'll tell you how. They can be served with tea or coffee.
Instructions
- 1
Step 1
Peel the potatoes and boil them in salted water until cooked.
- 2
Step 2
Drain the water from the potatoes. Mash them, then add finely chopped herbs and black pepper.
- 3
Step 3
Stir, add salt to taste.
- 4
Step 4
In a small bowl, add dry yeast and sugar, mix well.
- 5
Step 5
Add warm water and stir until the yeast dissolves. Place in a warm spot and let the yeast start to activate.
- 6
Step 6
In about 10 minutes, the yeast will rise into a foamy layer. Add salt, vegetable oil, and flour to the yeast mixture.
- 7
Step 7
And knead a smooth and soft dough. It should not stick to your hands. Add flour a little at a time if necessary. Cover the dough with a towel and place it in a warm spot.
- 8
Step 8
After about 30 minutes, the dough will rise and will be ready to work with.
- 9
Step 9
Grease the table with vegetable oil and divide the dough into 12 pieces.
- 10
Step 10
We make a patty from each piece and place a spoonful of potato filling on it.
- 11
Step 11
Carefully pinch the edges, shaping the pie.
- 12
Step 12
Flatten each pirozhok to about 1 cm in thickness. Once all the pirozhki are shaped, place a frying pan with vegetable oil on the stove and let it heat up.
- 13
Step 13
While the pan was heating up, the buns rose slightly, now they're ready to be fried. Fry over medium-high heat on both sides until golden brown.
- 14
Step 14
After frying, place the buns on paper towels to absorb excess oil. And here they are—golden, soft, and delicious buns are ready.