Shangas with Potato. Recipe from Always Tasty.
Shangas or shanezhkas – these flatbreads of rich dough stuffed with pounded potato flavoured with milk and butter are baked in the Urals and Siberia long since. It would seem nothing particular about cooking such a simple flatbread topped with potato! But once they are taken out of the oven your house becomes full of rich aroma of mouth-watering baking that is hard to resist. The taste of fresh-baked shangas with potato will for sure gain any gourmet. Cook them home and please your folks with a real treat.
Full recipe at http://vsegdavkusno.ru/recipes/shangi...
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Ingredients:
Dough (yeast)
• milk – 300 ml
• eggs – 2
• sugar – 3 tbsp
• salt – 1 tsp
• dry yeast – 1 p (7-11 g)
• flour – 600 g
• vegetable oil – 4 tbsp
Stuffing:
• potato – 1 kg
• milk – 50 ml
• butter – 50 g
• salt – 1½ tsp
• sugar – 1 tbsp
Topping:
• before and after baking – 100 g melted butter
• during baking – 1 whisked egg
Preparation:
1. Making a dough: whisk an egg with salt and sugar. Add warm milk and 5 tbsp of flour, mix well, add some more flour and yeast, keep on mixing. Add the rest of flour and vegetable oil, knead it thoroughly with hands for 7-10 minutes.
2. Cover the bowl with food wrap and put in a warm place for the dough to rise up. In an hour when the dough has risen up knead it flat, cover and leave for another hour.
3. Stuffing: boil the potato in salted water, drain, add some warm milk, butter, sugar, salt to taste and mash well.
4. Flour a working surface, take a part of dough and form a sausage, cut it into average equal pieces. Roll out each piece into a flatbread of a palm size.
5. Oil a baking tray, lay the flatbreads. Sculpt the borders on each cake and press the middle down.
6. Lay 1½-2 tbsp of stuffing on each flatbread and spread evenly within their borders.
7. Brush each shanezhka with the melted butter.
8. Leave them at room temperature for 10-12 minutes to rise up.
9. Preheat oven to 180°C and bake the flatbreads for 15 minutes.
10. Take the tray out of the oven and brush each shanezhka with the whisked egg and bake for 5 minutes more until golden brown.
11. Take them out of the oven, brush evenly with the butter, cover with a parchment paper and a towel on top and leave for 10 minutes.
12. Shangas are ready. Enjoy!
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