Shanezhki with mushrooms

Description

Softest open pies with flavored potato and mushroom stuffing. And what a lovely name - "shanezhki". As stated in the recipe, it's the Ural shanezhki. On the Ural I don't know whether this is so, I don't know. ...but I advise you to try these cakes all over the large geography of the Cook.

Ingredients

Flour

500 g
Butter

100 g
Sugar

2 Tbsp
Milk

200 ml
Salt

1 tsp
Yeast

1 tsp
Chicken egg

3 piece
Mushrooms

500 g
Potatoes

4 piece
Onion

1 piece

Cooking

Ingredients for the dough. I did half of the listed ingredients. Received 8 big szaniec. This time without including time for proofing. A lot of photos, but it is not so difficult. Just wanted to make the recipe as clear as possible and clear.

First we make the dough. In a large glass pour milk (warm), pour a spoonful of sugar and the same of flour. Add the yeast. Stir well, cover with a lid or foil and put in a warm place.

While preparing the dough and prepares it quickly, melt butter and let cool. Eggs stir with a spoon of sugar and salt.

Here approached the dough. Increased 2 times.

In the dough pour in the egg mixture and gradually add flour. Slowly knead. At the end pour the cooled oil. Knead well until the dough lagged behind the hands and the sides of the pan.

Here is the dough. By the way, the dough turns out very airy and soft. Its nice to knead well, it's just the stress. Send the dough in a warm place for an hour minimum.

While the dough rises, fry mushrooms with onions. Boil the potatoes and crush into a puree.

Mushrooms mixed with mashed potatoes. You can salt to taste.

So I got that dough I stood for 2 hours. During this time it has increased about 2.5 times.

Make the same dough balls about the size of an egg and reserve on the prepared baking sheet. I made the parchment, greased with vegetable oil and to be sure, sprinkled with flour. Leave for proofing for 20 minutes. In the photo already maxed out the lumps.

Glass to make deepening and drawing, stuff mushrooms with mashed potatoes. edge lubricate the loose end of the egg. I smeared a little stuffing vegetable oil, not dry and not burnt. Put in oven for 20 minutes at 200°. Check periodically the readiness. Ovens all have different.

Here they are piping hot. Edges grease with butter. Mother-in-law taught. So the entire batch is even softer and does not get stale for a long time. Maybe everyone knew about this, but I'm not.

Beautiful, tasty, funky smell!

Broke one of the cakes. The dough is airy. Still good, that is a wonderful occasion to remember the recipes of Russian cuisine. Yay! Carnival!

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