Karelian pastries
Description
Delicious baked treats for the whole family. Usually, these buns are made with a non-sweet filling. I will share with you the classic recipe for Karelian kalytkas with a potato filling. Please note that you will need rye flour for preparation. Kalytkas are traditionally eaten soaked in hot milk or spread with butter. Good luck with cooking! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Pour a glass of kefir into a bowl.
- 2
Step 2
Add 50 ml of water, salt, and mix. Then gradually add flour, kneading the dough. Approximately 500 g of flour per one cup of liquid.
- 3
Step 3
You've kneaded an elastic dough that's ready to work with; now let it rest for 20–25 minutes.
- 4
Step 4
Roll the dough into a long sausage shape. Cut it into equal-sized pieces. Roll each piece into a flatbread 7-8 cm in diameter. Dust the flatbreads well with flour to prevent them from drying out.
- 5
Step 5
Roll out each flatbread very thinly, to a thickness of about 1-1.5 mm. Stack the prepared flatbreads, sprinkling them with flour.
- 6
Step 6
The filling for kalitki is made from potatoes boiled in their skins. Boil them in salted water until cooked.
- 7
Step 7
Peel the potatoes and mash them with a masher in a pot. Add milk, sour cream, salt, and butter. Mix well.
- 8
Step 8
Place the slightly cooled puree onto the flatbread.
- 9
Step 9
Pinch the edges of the flatbread.
- 10
Step 10
Place the calitki into a baking dish previously greased with oil.
- 11
Step 11
Bake for 10-15 minutes at 200 degrees.
- 12
Step 12
Done!