Siberian shanezhki
Description
The pastry is prepared simply and quickly. Making Siberian shanezhki is not difficult at all; follow the step‑by‑step instructions and cook with pleasure! Home cooks will definitely appreciate this pastry. Serve it warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl for mixing dough, pour in warm milk, add 3 teaspoons each of sugar and flour from the total amount, crumble the yeast, stir, and place the starter in a warm spot for 20–30 minutes.
- 3
Step 3
Mix sugar, salt, 1 whole egg and one yolk. Stir until the sugar dissolves.
- 4
Step 4
Pour the egg mixture into the risen pre-ferment.
- 5
Step 5
Sift the flour.
- 6
Step 6
Knead the dough, adding softened butter.
- 7
Step 7
Continue kneading the dough on the table by hand, knead for at least 10 minutes until the dough becomes smooth, elastic, and soft.
- 8
Step 8
Grease the sides of the mixing bowl with vegetable oil, place the dough in it, cover with plastic wrap, and let it proof for 1.5–2 hours.
- 9
Step 9
To make dough with two fillings, divide the dough into two parts, cut the first part into 12 portions of 50 grams each, and roll them into balls.
- 10
Step 10
Roll out the dough into flatbreads, place them on a baking sheet, cover with plastic wrap, and let them rise for 20–30 minutes.
- 11
Step 11
While the dough is proofing, prepare the glaze. To do this, mix the egg, sour cream, add a pinch of salt, a tablespoon of sugar, and stir well.
- 12
Step 12
Add the flour to the sour cream and egg mixture and stir until smooth.
- 13
Step 13
Brush the tops of the flatbreads with the glaze, use all of the glaze, just divide it among all the small rounds.
- 14
Step 14
Bake the shanezhki in the oven at 210 degrees for 15 minutes. After that, remove the pastry, brush with butter and return it to the oven for another 5 minutes.
- 15
Step 15
The ready shanezhki can be brushed with butter again, after which transfer them to a dish.
- 16
Step 16
For the second half of the dough, boil the potatoes and mash them while still hot.
- 17
Step 17
Pour hot milk into the puree, so that the puree is neither thick nor thin.
- 18
Step 18
Crack the egg and stir quickly so it doesn’t have time to set.
- 19
Step 19
Divide the remaining dough into 12 pieces, roll them out into flatbreads, spread the puree over the entire surface of the flatbreads, and make a small indentation in the puree with a spoon.
- 20
Step 20
Mix one egg with a tablespoon of sour cream.
- 21
Step 21
Fill the depression in the puree with a sour cream and egg mixture. Bake the shanezhki with potatoes in the oven at 180–200 °C for 30 minutes.
- 22
Step 22
Brush the ready shanezhki with melted butter.
- 23
Step 23
The pastry is ready.