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Russian · Baking
Perm-Style Shaneshki with Potato
A traditional Ural yeast pastry with a tender potato filling.
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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
Stir the yeast, sugar, and 5 tablespoons of flour into warm milk, cover with a towel, and let it sit for about 15 minutes until it gets foamy.
2
Mix in the rest of your ingredients and knead until you've got a soft, slightly tacky dough. Set it 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 your dough into 8 pieces, roll each one into a circle about 4 to 5 inches across, and spread the filling on top.
5
Let the shaneshki rise for another 30 minutes, brush with an egg wash, and bake until golden.
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