Ural Shangi
Description
The baking is simple and quick. Making the dough does not require any special approach such as kneading; moreover, it is almost leaven‑free, except for one tablespoon of vegetable oil and a dairy base. The filling can be made not only with potatoes; variations with cottage cheese or grains are also possible. Shangi should be baked at 180‑200 °C for 25‑30 minutes.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe.
- 2
Step 2
Dissolve the yeast in warm milk.
- 3
Step 3
Add 0.5 teaspoons of salt and granulated sugar each.
- 4
Step 4
Add a tablespoon of vegetable oil.
- 5
Step 5
Stir until the salt and sugar are dissolved.
- 6
Step 6
Sift 330 g of wheat flour into the milk mixture.
- 7
Step 7
Knead a non‑sticky dough and place it in a warm spot to rise. If you plan to bake in the morning, you can make the dough in the evening and put it in the refrigerator; that’s how I did it.
- 8
Step 8
While the dough is rising, boil the potatoes.
- 9
Step 9
Mash the potatoes into a puree.
- 10
Step 10
Add hot milk to the puree, enough so that the mashed potatoes are not too watery, but also not too thick. Season with salt.
- 11
Step 11
Add one egg to the puree.
- 12
Step 12
Stir well.
- 13
Step 13
The dough should roughly double in size during the proofing.
- 14
Step 14
Dust the work surface of the table with flour and lay out the dough.
- 15
Step 15
Divide the dough into about 20 equal pieces; that is exactly the number of shanezhki that should be obtained.
- 16
Step 16
Form dough balls.
- 17
Step 17
Make flatbreads from the dough.
- 18
Step 18
Place all the pieces on a baking sheet.
- 19
Step 19
Place the mashed potatoes on the dough circles and make small indentations in the center.
- 20
Step 20
Whisk 1 egg with a couple of tablespoons of sour cream.
- 21
Step 21
In the center of the shaneg, pour 1 teaspoon of the egg‑sour‑cream glaze. The oven should be preheated to 180‑200 °C by the time of baking; bake the shangi for 25‑30 minutes, depending on your oven.
- 22
Step 22
While the shangi are baking, melt 50 g of butter in the microwave.
- 23
Step 23
About 5 minutes before the baking is finished, remove the shangi and brush them with melted butter.
- 24
Step 24
After five minutes, remove the golden and appetizing shangi; you can brush them again with the remaining melted butter.
- 25
Step 25
Pour a glass of milk and