Shanezhki (шанежки)
Shanezhki (шанежки), also known as Shanga, Shangi (Шаньги), Shaneshki are round flat buns with mashed Potato or Tvorog cheese filling. With an easy yeast dough recipe, these savory open pies are sure to be a hit. It's like a savory Vatrushka only better!
Servings 14 buns
Ingredients
Yeast Dough Recipe
- 4 cups flour (500g)
- 1 ⅓ cup lukewarm milk
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Instant Dry Yeast
- 1 egg
- 3 tablespoons melted butter
Potato Filling
- 1 ½ pounds (750g) potatoes
- 3 tablespoons butter
- 1 egg
- 1 tablespoon sour cream
- 1 teaspoon salt
Tvorog Cheese Filling
- 1 pound (500g) Tvorog or Farmer's Cheese
- 1 egg
- 1 teaspoon salt
- 1 tablespoon sour cream
Egg Wash
- 2 eggs
- 2 tablespoons sour cream
Instructions
Yeast Dough Instructions
- Pour yeast, sugar, salt, and ½ of the lukewarm milk in a bowl. Whisk together and mix in 2 tablespoons of flour. Allow to sit for 15 minutes until it starts to bubble and foam, seeing the yeast is activated.
- In a larger bowl, add the flour, egg, remaining milk and melted butter. Pour in the yeast mix and combine all together until it forms a dough ball. Knead on a floured surface for about 5 minutes until smooth and elastic.
- Place back into an oiled bowl, cover loosely with cling wrap and a kitchen towel. Place in a warm place until it rises, about 1 ½ hours.
- Punch down dough to remove air, gently knead again before using.
Potato Filling Instructions
- Peel the potatoes and place in a pot. Cover the potatoes will water and cook for about 20 minutes, or until they are tender.
- Drain the potatoes and place into a mixing bowl. Add butter, egg, sour cream, and salt.Using a masher, mix potatoes until whipped. Allow to cool, now it's ready to use.
Tvorog Cheese Filling Instructions
- Mix together Tvorog Cheese, egg, salt and sour cream until combined. Now it's ready to use.
Egg Wash
- Whisk together eggs and sour cream until combined. Set aside until ready to use.
How to Make Shanezhki
- Preheat oven to 350°F/180°C.
- When the dough is ready, cut into 12-14 even pieces. Using your palms, roll each piece into a round ball. Place on parchment paper on a baking tray.
- Flatten each ball into a round patty, (about 4-5") with a small indent in the middle.
- Spread 1 heaped tablespoon of Potato filling or Tvorog filling in the centre of the dough circle, without touching the edges. Allow to rise for 15 minutes.
- Brush Shanezhki with the egg wash and place into pre-heated oven.
- Bake for about 25 minutes until golden brown. Optional: to make it even tastier, immediately after removing from oven brush with melted butter.