Shangi with potatoes
6 servings
300 minutes
Shangi with potatoes is a traditional Russian dish from the northern regions, where fluffy open flatbreads with various fillings were traditionally made. The potato version is especially loved for its tender texture and heartiness. Their airy yeast dough with a slight sweetness pairs wonderfully with soft mashed potatoes, creating a harmony of flavors. These aromatic shangi can be served with sour cream, butter, or even mushroom sauce. They make an excellent addition to tea time or cozy family breakfasts. A simple yet heartfelt treat that evokes Russian village traditions and home warmth.
1
Prepare the starter for the dough: pour in 2/3 cup of milk, add dissolved and strained yeast, mix in half of the flour until smooth. Let it sit for 2 hours.
- Milk: 1 glass
- Fresh yeast: 30 g
- Wheat flour: 750 g
2
Cream half of the butter with sugar, salt, and two eggs, then add the remaining milk.
- Butter: 140 g
- Caster sugar: 60 g
- Salt: 1 teaspoon
- Chicken egg: 3 pieces
- Milk: 1 glass
3
Add the mixture to the dough along with the remaining half of the flour. Knead the dough and let it rise for another 2 hours. During fermentation, you will need to knead the dough a couple of times.
- Wheat flour: 750 g
4
Boil the potatoes. Make puree by mashing the potatoes with half of the remaining butter from the dough. Optionally, you can add a little milk and salt to taste.
- Potato: 6 pieces
- Butter: 140 g
- Milk: 1 glass
- Salt: 1 teaspoon
5
Form round shaneshki from the dough. Slightly press the center and place mashed potatoes. Brush the edges of the dough with the yolk of one egg.
- Chicken egg: 3 pieces
6
Bake at 180 degrees until done (about 30-40 minutes).
7
Brush the finished shanghi with melted butter.
- Clarified butter (ghee): 2 tablespoons
