Butter and Sour Cream Potato Shangi

Delicious, lush pancakes. They exude warmth and comfort! Shanezhki is a diminutive of the word shangi — open pies or flatbreads with spread. They look similar to cheesecakes, but unlike them, shangi do not have a strong indentation for filling. Baking can also be prepared from unleavened dough. Nourishing!
cook time: 1h 45 min
Ivy Ramsay
Butter and Sour Cream Potato Shangi

Nutrition Facts (per serving)

230
Calories
8g
Fat
30g
Carbs
6g
Protein

Ingredients (12 portions)

For dough:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 600 g
Butter 100 g
Milk 1 cup
Eggs 2 pc
Yeast 10 g

For filling:

Salt 1 tsp
Butter 50 g
Eggs 1 pc
Potato 5 pc
Sour cream 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients. Take high-quality wheat flour and butter. The taste of the baked goods will largely depend on this.

Step 2

Step 2
Mix yeast in a bowl, 1 tbsp. l. Sahara. Pour in half a glass of milk. It should be warm (37-40 degrees), pleasant to the touch, and not hot, otherwise the yeast will die. Add 1 tbsp. l. flour.

Step 3

Step 3
Place the dough in a warm place for 15 minutes. During this time, a yeast foam cap forms on its surface. If this does not happen, it means that the yeast has not activated for some reason (the expiration date has expired or died during storage), take another one, otherwise the baking will not work.

Step 4

Step 4
While the dough is rising, in a separate container, whisk the egg with sugar and milk.

Step 5

Step 5
Sift the flour into a separate bowl to saturate it with oxygen, and the baked goods will turn out fluffy. Pour the egg mixture into the flour. The amount of flour may be needed more or less than indicated, everything will depend on its properties. When you knead the dough, focus on the desired consistency. It should be soft and plastic.

Step 6

Step 6
Melt the butter in a water bath or in the microwave (read the instructions for your appliance). How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one. Place the smaller container on top. Place chopped butter in it. Under the influence of boiling water, it will begin to melt. When it becomes liquid, turn off the heat. Cool and add butter to flour. Also pour the dough into the flour mixture.

Step 7

Step 7
Knead the dough. If necessary, add flour in portions so that the dough does not stick to your hands and becomes elastic and manageable. Cover the bowl with a towel and leave in a warm place for 40 minutes to allow the dough to rise.

Step 8

Step 8
Prepare the filling. Peel the potatoes. Fill it with cold water in a saucepan. Boil until done. Add salt 5 minutes before the end of cooking.

Step 9

Step 9
When the potatoes are soft, drain the water. Add a knob of butter, a lightly beaten egg and a tablespoon of sour cream. Mash with a masher into a puree. The filling should not be too thick, but not liquid either.

Step 10

Step 10
Letʼs return to the test. Knead it and divide it into 12 equal-sized pieces.

Step 11

Step 11
Roll each part into a flat cake about 0.5 cm thick. Place a piece of butter in the middle for taste. (I wanted more filling, so I pressed it in the middle a little, although for shanezheki the filling is simply coated on the top of the flatbread).

Step 12

Step 12
Place potato filling.

Step 13

Step 13
Grease a baking tray or line it with oiled baking paper. Place the pieces at some distance from each other, as they will grow while baking in the oven. Leave for 15 minutes to proof.

Step 14

Step 14
In advance (10-15 minutes before cooking), preheat the oven to 180-200 degrees. Brush the pastries with lightly beaten egg. Bake for approximately 15-20 minutes. Baking time and temperature may vary, as everyoneʼs oven bakes differently. Focus on the features of your technology.

Step 15

Step 15
When the baked goods are well browned, remove the baking sheet. Let it cool slightly and serve.

Step 16

Step 16
In the photo you can see what shapes are in cross-section.

Step 17

Step 17
Bon appetit!

Additional rubrics

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