Potato yeast dough
12 servings
360 minutes
Potato yeast dough is a soulful embodiment of Ukrainian cuisine, combining the softness of potatoes and the lightness of yeast. Its history traces back to village baking traditions when housewives sought ways to make the dough even more tender and hearty. Potatoes give it a unique velvety texture, while yeast adds lightness, making it perfect for pies, buns, and even fluffy dumplings. This dough is especially valued for its richness and ability to stay fresh for a long time. Baked goods made with this dough are characterized by softness, a slight sweetness, and a cozy aroma of home treats. It pairs wonderfully with both savory and sweet fillings, allowing for flavor experimentation. This is a true culinary masterpiece filled with the warmth and traditions of a Ukrainian home.
1
Dissolve dry yeast in 1.5 cups of milk, add 250 g of flour. Leave the mixture in a warm place for about 1 hour.
- Milk: 1.5 glass
- Dry yeast: 7 g
- Wheat flour: 650 g
2
Boil the potatoes and mash them in a blender.
- Potato: 3 pieces
3
When the dough rises, add melted butter, eggs, sugar, salt, and mashed potatoes to the dough, mix well, and add the remaining flour. Knead the dough (to prevent it from sticking to your hands, grease your hands with sunflower oil). The dough should be smooth. If the dough is not uniform and smooth with the given amount of flour, add more flour.
- Butter: 2 tablespoons
- Chicken egg: 3 pieces
- Sugar: 0.5 tablespoon
- Salt: 0.3 teaspoon
- Potato: 3 pieces
- Wheat flour: 650 g
4
We leave the dough in a warm place for about 3 hours.
