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Shanezhki with shangi potatoes in the oven

Shanezhki — Baked Potato Shangi

Delicious, fragrant, golden potato shanezhki. Shanezhki are open-faced filled buns. The filling can be cottage cheese, potato, or even porridge! Shanezhki are a bit like vatrushki, but unlike vatrushki they don't have a deep well for the filling. Treat your loved ones to some cozy home baking!

Anna Slavina

Recipe author

Shanezhki with shangi potatoes in the oven

Composition / ingredients

Servings:

Flour

600

Milk

200

Butter

100

Sugar

Eggs

Dry yeast

Potatoes

Butter

Eggs

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 18 % 8 g

Carbohydrates 68 % 30 g

220 kcal

GI: 26 / 0 / 74

Cooking method

Step 1:

First, make the sponge. Heat 100 ml of milk until warm — it must be warm, not hot; this matters, or the yeast will die and the baking won't rise. Add a tablespoon of sugar and a tablespoon of flour to the warm milk, stir, add the yeast, and set it in a warm place for 15 minutes.
Step 2:

Crack the eggs into a bowl, add a tablespoon of sugar, whisk briefly, add the remaining 100 ml of milk, and stir. All the ingredients should be at room temperature.
Step 3:

Sift the flour into a bowl (sifting aerates it and makes the baking fluffier), make a well in it, and pour in the egg-milk mixture, the risen sponge, and the butter (melted and cooled to room temperature). Whisk, gradually drawing in the flour from the edges, then knead the dough, cover it with a towel, and set it in a warm place for an hour.
Step 4:

After an hour, the dough should have grown in size.
Step 5:

Dust the countertop with flour, turn the risen dough out onto it, and punch it down.
Step 6:

Divide the dough into 12 pieces.
Step 7:

For the filling, boil the potatoes until tender.
Step 8:

Mash them and add salt, butter, and sour cream; mix.
Step 9:

Take one piece of dough, roll it into a round, use a glass to press a small well into it, and spoon the filling in.
Step 10:

Shape 12 shanezhki this way and place them on a parchment-lined baking sheet, spaced apart, since they'll grow during baking. Set them to proof in a warm place.
Step 11:

Then crack an egg, separate the yolk, beat it lightly, and brush it over the shanezhki so they bake up golden. Bake in an oven preheated to 180°C (about 355°F) for about 20 minutes, until golden. It may take a little more or less time — go by your own oven. I baked mine for 20 minutes. The shanezhki are ready — enjoy!

Be prepared: you may need more or less flour than the recipe states. Go by the desired consistency of the dough, not the amount of flour. To avoid mistakes, read up on flour and its properties!
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from those given in the recipe. To make any baked dish a success, take advantage of helpful information about the quirks of ovens!
Dry yeast can be replaced with fresh compressed yeast at a 1:3 ratio. That is, for every 1 gram of dry yeast called for in the recipe, use 3 grams of fresh.