Shanezhki

[Dough]

Shanezhki

Category: Bakery products

Ingredients
Dough
yeast (dry) 1.5 tsp
flour 500 gr
egg 1 pc
sour cream 3 tbsp
salt 0.5 tsp
sugar 0.5 tsp
water ~ 280 ml
Filling:
potatoes 5-6 pieces large
butter 3 tbsp
cream 0.5 tbsp
potato broth

Cooking method

• I added 1 teaspoon of rye malt to the dough, so for beauty and flavor. I write water approximately, since my flour lives in my corridor in a bag and always requires less liquid when mixing. The dough should not be tough, but not sticky. I kneaded in a food processor, let it sit in the oven with 2 strokes. It turned out 16 cakes.
  
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• Boil the potatoes, mash, add butter, cream and potato broth, salt. Beat everything until fluffy puree.
  
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• Cut the dough into pieces, roll each piece into a flat cake no more than 1 cm thick and the size of a coffee saucer. Press the middle a little with your fingers, brush with oil and place in the middle of 2 tablespoons of mashed potatoes. You can drizzle with butter and potatoes, but the presence of cream in the puree is enough to ruddy.
  
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• Baking in the oven top + bottom 180 ⁰C, about 20 minutes.
  

Note

As my husband called them - "lazy"; Dshaniezhki by analogy with lazy dumplings.
Indeed, this method of formation is a bit lazy. In the original version, you need to pinch the sides to make an open mini-cake. And I will definitely show you not "lazy" shanezhki.

We take any dough you like. The only thing is that it must be yeast.

[SHANEZHKI]

SHANEZHKI

As my husband called them - "lazy"; Dshaniezhki by analogy with lazy dumplings.
Indeed, this method of formation is a bit lazy. In the original version, you need to pinch the sides to make an open mini-cake. Well, until the end

Shangi can be very different !!! Shangami are called buns, flat cakes with a spread. The shape of the cakes, like the dough from which they are baked, varies over a very wide range, depending on the area where the recipe comes from, and on the preferences of the hostess. Like the spread itself ..

My great-grandmother baked shangi from non-yeast rye dough with potato spread. And on the other line, relatives still bake such almost rich buns, with sour cream spread - and also shanezhki!

Shangi are beautiful, there is nothing to call them lazy

[Cubic]

CubicThanks for your support. It's the same as borscht or pies, the first one does not have to be with garlic and tomatoes, and the second does not have to be with fish.
Well, since the beloved husband asks for authentic ones, in his opinion, they will be pinched to him.
He ate these in the Vologda region and in Siberia, in several places, maybe the cutting method just coincided.