Shanezhki with potatoes
12 servings
55 minutes
Potato shaneshki are a classic Russian dish that embodies the warmth of home cooking. Their roots trace back to ancient traditions of making yeast pies in Russian homes, where the aroma of fresh baking filled the space with coziness. The delicate airy dough with a crispy edge perfectly complements the creamy potato filling seasoned with butter and sour cream. The taste of shaneshki is rich, with a slight sweetness from the dough and a tender texture from the mashed potatoes. They are served fresh and hot, brushed with butter for added juiciness. They work well as a standalone dish or as an accompaniment to tea, creating an atmosphere of home gatherings. The simplicity of preparation makes them popular among homemakers, while their aroma and taste evoke nostalgia for childhood and the comfort of grandmother's kitchen.
1
Place a small pot with milk over medium heat and warm it to 34–38 degrees Celsius. The liquid should be warm enough not to burn. Once the milk is heated, pour it into a small bowl. Add a couple of tablespoons of sugar, a bit of salt, and dry granulated yeast. Mix everything thoroughly and leave it in a warm place near the stove for 10–15 minutes.
- Milk: 1 glass
- Sugar: 2 tablespoons
- Salt: to taste
- Dry yeast: 11 g
2
While the dough rises, place 1/2 pack of butter in a small saucepan and set it over medium heat. Once it melts, cool the butter to room temperature in a cool place, like near an open window.
- Butter: 100 g
3
Meanwhile, we put several eggs in a deep bowl, the number depends on the size: three if small, two if large. We whisk them until smooth and add the cooled butter. We mix everything again and proceed to the next step.
- Chicken egg: 2 pieces
- Butter: 100 g
4
Not wasting time, we start preparing the filling. Using a kitchen knife, we peel the potatoes, rinse the tubers under cold running water, cut each into 4-6 pieces and transfer them to a deep pot. Then we pour clean water over the chopped potatoes and set them to boil over medium heat.
- Potato: 8 pieces
5
After 10-15 minutes, we pour the risen yeast from the milk into a bowl with the egg-butter mixture. We mix the liquids until homogeneous and start adding three cups of sifted wheat flour. We proceed gradually, simultaneously kneading the dough to a medium thickness with a tablespoon.
- Dry yeast: 11 g
- Wheat flour: 550 g
6
When the spoon stops helping, we continue kneading by hand on the countertop, gradually adding flour. Once the dough becomes denser, we roll it into a ball, place it in a deep bowl, cover it with a kitchen towel and put it in a warm place for 1-1.5 hours.
7
After the water boils, we check the potato's readiness with a dining fork. If the tines enter it softly, without force, we remove the pot from the heat, holding it with a kitchen towel, and very carefully drain all the liquid.
- Potato: 8 pieces
8
Then we mash the vegetable pieces with a masher to a puree consistency, preferably without lumps! After that, we add sour cream, butter, salt to taste, and mix everything until smooth – the filling is ready!
- Potato: 8 pieces
- Sour cream: 50 g
- Butter: 100 g
- Salt: to taste
9
After 1–1.5 hours of proofing, the yeast dough will increase by 2–2.5 times. If it has spread, add a little more flour to the bowl and gently knead the dough by hand. If not, simply transfer it to a floured countertop and roll it into a log.
10
Then divide the dough into 10-15 portions the size of a chicken egg, form them into balls, and place them on a non-stick baking sheet previously greased with a thin layer of vegetable oil. Baking paper can be used. It is preferable to leave at least 5-7 centimeters of space between them, as the pastries will increase in size during baking and may stick together. After that, place the baking sheet in a warm place for 20-25 minutes to let the dough rise and preheat the oven to 200 degrees Celsius.
11
Next, we take a faceted glass, dip it in sifted wheat flour, and make a small indentation in the center of each risen dough ball. After that, we use a tablespoon to distribute the filling and spread sour cream on it and the edges of the formed pastries, half a teaspoon for each.
- Wheat flour: 550 g
- Sour cream: 50 g
12
Now place the still raw cheesecakes in the preheated oven at the required temperature, on the middle rack. Bake them for 18-20 minutes or until a golden crust forms on the surface of the dough. If liquid leaks from the filling during baking, don't worry; it won't affect the shape or taste of the cheesecakes.
13
We grease the hot pastries with a thin layer of butter and leave them for 2-3 minutes. Then we cover them with a kitchen towel, leaving a gap, and cool the fragrant dish to room temperature.
- Butter: 100 g
14
After that, we place the baked goods on a large flat dish and serve them at the table.