Chanegh dough with potatoes

Simple yeast dough for delicious potato shanks! Many who stayed with their grandmother in the village as a child in the summer are familiar with the taste of potato shanegs. This delicious hot pastry with fragrant tender potato filling will not leave anyone indifferent: neither adults nor children.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

400

Butter

100

Chicken eggs

Water

150

Dry yeast

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 21 % 13 g

Carbohydrates 66 % 40 g

299 kcal

GI: 3 / 0 / 98

Step-by-step cooking

Cooking time: 3 h

Step 1:
The secret of success in cooking delicious potato shanks lies primarily in a successful yeast dough. There are different recipes for yeast dough. For shaneg, you need a rich soft yeast dough. In a glass of warm water heated to 36 degrees, dissolve the sugar, add a tablespoon of wheat flour. Stir to make the flour disperse. Pour in the dry yeast, stir and put the mixture in a warm place for 15 minutes.
Step 2:
A cap of yeast foam should appear on the surface of the mixture, which means that everything has been done correctly, the yeast has been activated. Melt the butter in the microwave or on the stove, let it cool to room temperature.
Step 3:
We drive a chicken egg into a bowl, add salt, beat the chicken egg with a vika, not until foam forms, but so that the protein spreads, the egg mixture becomes homogeneous.
Step 4:
Pour yeast and melted butter into a bowl with egg mixture. Stir the mixture.
Step 5:
Pour in the sifted wheat flour. It is necessary to sift the flour and do it better several times in order to saturate it well with oxygen. Add the flour in parts, mixing the mass each time.
Step 6:
When it becomes difficult to mix the dough with a spoon, spread it on the work surface sprinkled with flour and continue kneading. Yeast dough loves hands and therefore you need to knead it as long as possible, at least half an hour. The dough should become elastic and slightly sticky to the hands, but not remaining on them. Then put the dough back in the bowl. Cover it with a towel and put it in a warm place for two hours.
Step 7:
While the dough is standing, prepare mashed potatoes for the filling. After the specified time, the dough should double in size. We mince it and proceed to the molding and baking of chaneg. Divide the dough into the required number of pieces, roll them into balls and roll them into cakes. We put potato stuffing on each of them, smear with sour cream and bake in the oven. Bon appetit!