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Shanezhki are delicious fragrant pastries! Especially good hearty shanezhki with potatoes go in winter and autumn. They are good to combine both with hot drinks and serve as an appetizer for soup or borscht.

For the test you will need:

    • 0.25 l milk,
    • 10 grams of s alt,
    • thirty grams of yeast,
    • 15 grams of sugar,
    • 75 grams of sunflower or olive oil, margarine or fat,
    • 440 grams of flour.

    For toppings:

    • 800 grams of peeled potatoes,
    • s alt, pepper,
    • thirty grams of fresh butter,
    • two eggs,
    • sour cream for brushing,
    • egg for brushing.

    Cooking:

    Mash yeast with 15 grams of sugar, add fat, warm milk, s alt and flour. Knead the dough, let it rise well, roll the dough into small round buns and place on a baking sheet at a distance of 5-6 cm from each other. At this stage, you can light the oven (if you have a gas one).

    Let's do the stuffing for now. Potatoes need to be boiled (s alt during cooking), ceiling, add butter and two eggs to it, mix well.

    After the buns have come up and the filling has cooled down a bit, the buns need to be flattened a little and make a deepening in the middle (like a cheesecake). Put in the middlepotato filling, on top of the shaneshki you need to grease well with sour cream.

    We put them to bake in a well-heated (about 180-200 degrees) oven for 20 minutes. After 20 minutes, you need to grease the shangi with an egg and bake until fully cooked. Bon appetit!

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