These tasty pastries are especially dear to me because they carry the taste of my childhood. When I was a schoolgirl during summer holidays my parents used to send me to spend some time with grandma in the countryside. My grandma used to live in the village, in house made of real logs with giant brick-made oven. She had large garden, veggie patch, chickens, sheep and even cows. These were unforgettable days of my childhood.
My grandma used to get up at dawn, milk the cow, start the fire in the oven and put the dough to rise. By the time I was up hot potatoes-stuffed shaneshky were waiting for me on table, covered by a napkin next to a jug of warm fresh milk. I am happy to share this wonderful recipe so you too can experience the taste of my childhood.
For more Russian recipes, visit Russian Cuisine page.
Tormosov Viktor Mixaylovich
Shaneshky - Baked Potato Buns with Sour Cream & Cheese
- For the dough:
- 4 1/2 cups (630g) all-purpose flour
- 3 tsp active dry yeast
- 14 Tbsp. (200g) unsalted butter, melted
- 3 eggs
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1 cup (250ml) kefir (or milk), warmed
- For the potato top:
- 5 potatoes, clean, peeled
- 1 cup or more warmed milk
- salt to taste
- 1 onion, chopped
- 1 Tbsp. olive oil
- 2-3 Tbsp. sour cream
- shredded cheese for the top
- 1 egg, beaten with 1 tsp. water
- 3 Tbsp. unsalted butter, melted (for brushing the top after baking)
In a small bowl combine the warm kefir/milk, yeast, 1/2 cup of the flour and 1 tablespoon of sugar. Cover tightly with plastic wrap and let rise in a warm place for 20 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the rest of the flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the yeast mixture, eggs and melted butter and knead until all ingredients are mixed together, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth, 10-15 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 - 1 1/2 hours.
To make the potato top: Peel the potatoes and cut into chunks. In a large saucepan, combine the potatoes with salted water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15-20 minutes. Drain well in a colander.
Heat the oil in a small, add the onion and cook gently, stirring frequently, until golden brown color. Mash the warm potatoes, then whisk in the milk to give the potatoes the texture you like. Add cooked onions and season to your taste.
Grease two baking sheets with nonstick cooking spray or line baking sheets with parchment paper. Using your hands, pinch off a tennis-ball-size piece of dough, shape into a ball and place on the prepared sheet. Repeat with the remaining dough, spacing the buns about 2 inches apart. Flatten each bun with your fingers (I used a bottom of the glass), place 1 tablespoon of potato filling, brush the tops with the sour cream, and sprinkle with cheese. Cover with a damp kitchen towel and let rise a one more time, 15-20 minutes.
Preheat an oven to 375°F.
Brush the dough part of the buns with egg mixture and bake until the tops of the buns are browned, about 20 minutes. Remove from the oven, brush with melted butter and serve warm.