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Russian · Baking
Perm-style potato shanezki
Delicious homemade pastries made with yeast dough and a tender potato filling, a traditional specialty from the Perm region.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Warm up the milk, then mix in the yeast, sugar, and 5 tablespoons of flour from your total amount. Cover with a towel and let it sit for about 15 minutes until you see a good foam.
2
Add the rest of your ingredients and knead until you have a soft, slightly tacky dough. Set it aside in a warm spot to rise.
3
For the filling, mash your cooked potatoes until smooth, then stir in salt, melted butter, and an egg.
4
Divide the dough into 8 pieces, roll each one into a circle about 4-5 inches across, and spread the potato filling on top.
5
Let the shanezki rise for another 30 minutes, brush them with an egg wash, and bake until golden.
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