These delicious Siberian buns are my child's favorite buns. Shanezhka and a glass of milk - and nothing else is needed. And this is not surprising, because they have delicious airy pastry, one of the most delicious in yeast baked goods, and I made a lot of it.

About the dough for shanezhek. Hand kneading shanezhek dough is very difficult, it is a real art. The dough must be kneaded for a long time, applying physical force, knocking it out on the table so that it is properly saturated with oxygen and ceases to be liquid. This is, if you cook as expected, according to all the rules. I can do it, I tried it. But once having mastered the popular technology of making dough for shanezhek, I began to use the means of civilization, and now I mix it with a mixer. There is a difference, but still it is not fundamental (no matter what they say).

Another moment. Sour cream spread- one of the main options, there are also shanezhki with potato or bird cherry spread, but the options can be even more varied.

Ingredients

• 630 g of premium wheat flour
• 250 ml milk
• 3 eggs
• 125 g softened butter
• 110 g sugar
• ¾ tsp salt
• 25 g fresh yeast

FOR GREASING:

• 6 tbsp sour cream
• 50 g soft butter
• 1 tbsp Sahara
• 2 tbsp flour

Preparation

First, knead the dough. To do this, heat the milk to 30 degrees (make it slightly warm) and stir the yeast in it, add 130 g of flour and mix everything well. Cover the dough cup with a damp towel or cling film and place in a warm place for an hour.



After an hour, the dough should rise and begin to bubble, at least double in volume.



Sift the remaining flour into the mixer bowl, add eggs, salt and sugar.



Transfer the dough to the mixer bowl with the rest of the ingredients for the dough.



Knead the dough at speed 2. After about five minutes, when the ingredients have already mixed a little, add soft butter.



Continue kneading the dough until it is smooth and smooth and lumpy. This dough is quite soft, it is difficult to knead it with your hands, but it is possible. In the process of kneading, such a not very steep dough is hit with force on the table so that the dough is better enriched with oxygen, the time for kneading the dough with your hands is about the same half an hour as with a mixer, that is, this is a difficult physical process.

IMPORTANT: knead the dough with a mixer for 30 minutes. The mixer can be replaced by hand, but it is physically costly and difficult.

1. 

   Transfer the dough to a deep saucepan, cover and place in a warm place for 2-2.5 hours.

   

   After about 1.5 hours, the dough has already risen well, crush it with your hands so that all the accumulated carbon dioxide comes out, cover it again and put it in a warm place for the remaining hour.

   

   Remove the ready-made dough for shanezhki from the pan and form a ball out of it. If the dough sticks, lightly brush it and your hands with vegetable oil.

   

   Divide the dough into equal sized pieces, about 16 pieces. Roll a ball out of each piece.

   

   Grease a baking sheet with oil or cover with a silicone mat. Spread the balls out on a baking sheet, leaving at least 4 cm between the balls. It is better to use two baking trays. Cover the balls of dough with a damp towel (soak a towel in warm water and wring out very well) and leave for half an hour.

   

   Preheat oven to 220 degrees. To spread, mix all ingredients until smooth. It is important that there are no lumps of flour.

   

   Grease the top with sour cream spread and place the baking sheets in the oven.

   

   Bake for about 25 minutes, until the shanks are lightly browned. Remove the finished shanks from the oven and cool.

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Russian cuisine is rich in its own traditions. Some of them have survived to this day. Most of the dishes were cooked in the oven; baked goods were especially tasty there. First of all, we remember different pies: pies, cheesecakes, chicken pies, pies, and, of course, grandmother's shangi with oatmeal, sour cream, potatoes. In the people they are affectionately referred to as "shanezhki".

Shangi fresh from the Russian oven

They were most often baked both on weekdays and on holidays. These are traditional Russian stuffed flatbreads that look very much like cheesecakes. The main difference from them is that the filling for shanegs is never sweet. Sometimes, in some regions, it can be composed of local berries.

Cooking features

The most famous recipe is shangi with potatoes. But they also have several varieties: with oatmeal, with sour cream, butter. To make the shangi like your grandmother's, you need to follow the recipe exactly, know the intricacies of making yeast dough and have, if not an oven, then at least an oven.

Shangi from the oven are no less tasty than from the oven

There are several distinguishing features according to which shangi cannot be confused with either cheesecakes or wickets similar to them:

1. Shangi are baked from wheat, rye or rye-wheat flour.
2. The dough can be either yeast or unleavened.
3. The size of the shaneg varies as does the size of the pie. They can be small, up to 15 cm in diameter. And they can reach 30 cm in cross-bar. Most often, such baked goods are prepared in small sizes.
   

   The filling is applied not inside, but on top of the dough layer. Therefore, it should be moderately thick.

4. A mixture of eggs with butter or sour cream is sometimes added on top of the filling. This makes them even tastier.
5. To make shangi like grandmother's, it is advisable to cook the dough with dough. First, fresh yeast, water (milk), sugar and a little flour are mixed. And then, when the dough rises, you need to add salt and the remaining flour.
6. Ready-made baked goods, depending on local traditions, are sprinkled with oatmeal or smeared with sour cream, butter or ghee.
7. Most often, shangs are served hot, hot, but you can also eat them cold.

It is exactly like this, with a crispy crust, that they are remembered from childhood. Below is a detailed recipe for making real shangi.

Recipe

Shangi with potatoes are very simple to prepare. Otherwise, they would not have become so popular in any, even half-starved years. The proposed recipe with a photo will help even beginners to master their preparation.

Before cooking, you need to calculate the time. After all, the yeast dough must first come up, that is, rise. And if you want grandmother's shangi with potatoes to be very lush, then this recipe will come in handy here. Dough is first put on it, and then the dough is kneaded. True, in this case it will take more time.

Products for the test:

• flour - 3-3.5 cups;
• milk or kefir - 0.5 l;
• yeast - 30 g fresh (1 dry sachet);
• vegetable oil - ¼ glass;
• granulated sugar - 1 table spoon (no slide);
• salt - 1 teaspoon.

Filling products:

• potatoes - 700-800 g;
• butter - 150 g;
• egg - 2 pieces;
• salt.

Cooking with a photo step by step:

1. First, the dough is prepared. For her, granulated sugar dissolves in warm milk or kefir at room temperature. Then dry or fresh yeast is sent there. You need to add very little flour so that the dough is like for liquid pancakes.
2. The dough is sent to a warm place for 30-40 minutes, depending on the temperature in the room. The finished dough is saturated with bubbles and increases in volume.
   
3. Now salt is dissolved in it and flour is added. The flour goes away as much as the dough "takes". It should become soft, pliable, not sticky to your hands.
   

   The dough must be kneaded on the table with your hands for at least 10 minutes. This will make it smooth and pleasant to the touch.

4. Pour vegetable oil into the finished dough. Stir again and put back in a warm place, covering with foil or cotton cloth.
5. The dough is ready as soon as it rises.
   
6. While the dough is ripening, you can start filling. For her, peeled potatoes need to be boiled.
7. Then drain the water, and mash the boiled potatoes with a potato grinder or chop with a submersible blender. Add about 100-120 g of butter and season with salt.
   
8. You need to add another egg and 1 protein to the finished puree. Make sure that the puree does not become liquid. The finished puree must be cooled.
9. Combine the remaining yolk with a tablespoon of softened butter and stir until smooth. This will be a shaving brush to apply on top of the shangi from above. In this case, a ruddy, very appetizing crust is formed.
10. After proving, the dough should be divided into small, the size of a children's fist, koloboks.
11. Press each of them from above to make a thick (at least 2 cm high) cake.
12. Place the filling on each and grease with a shaving brush on top.
13. A baking sheet with shanga should be placed in the oven for 20-25 minutes. They are baked at a temperature of 200 degrees.
14. Grease the finished shangi with butter or sour cream.

Ready shangs are served with milk or any fermented milk product.

Shangi is a traditional Siberian dish. In the Urals, almost every housewife bakes them for their loved ones. Outwardly, the dish resembles cheesecakes, but in fact these are flat cakes, greased with a filling, most often potato. To make the filling fit a little more, when the cakes are formed, they are pressed in the center so that at least a small depression is obtained. Traditionally, shangi is made from yeast dough, but modern housewives are increasingly using unleavened dough on kefir, sour cream or milk, sometimes even on water, to prepare this dish, and they form baskets from it, in which a lot of fillings are placed. It is not difficult to cook shangi with potatoes according to both modern and classic recipes, you just need to stock up on time and learn the features of the technology.

Cooking features

The process of making Ural pies with potatoes is not complicated, but if made, according to tradition, from yeast dough, it takes a lot of time. If you organize the work correctly, you can speed up the receipt of the result a little. You cannot do without knowledge of some of the intricacies of technology, so that the finished dish resembles the Ural shangi as much as possible.

• The products used for making yeast dough are warm. To do this, water and milk must be boiled and cooled to the desired temperature in advance. If you are making unleavened dough on kefir, it is recommended to take it out of the refrigerator in advance so that it warms up at least a little.
• Classic Ural shangs are prepared from a mixture of wheat and rye flour, but modern housewives prefer to make do with wheat. Whatever flour you use, it must be sifted in order to saturate it with oxygen and cleanse of fine litter if it suddenly comes across. Lush shangi will not come out of wholemeal flour.
• Cooking shanezhek begins with kneading dough, as it needs time to rise. While the dough is coming up, prepare the mashed potatoes for the filling.
• The risen dough is kneaded to saturate with oxygen and left for another hour, only after that they begin to form shaniezhak. They are quite lush cakes about the size of a palm.
• To make the filling delicious, eggs and butter are added to the mashed potatoes. Before placing in the oven, shangs are covered with sour cream or an egg (or even a mixture of both). The finished cakes are greased with butter and covered with a towel, left in this form for 15 minutes so that they become softer, steamed and soaked in oil.

Shangi with potatoes turns out to be satisfying, and a couple of such pies is enough to feed an adult with a good appetite. They are quite capable of replacing not only a snack, but also the main meal, but they are not usually served as a main course. Shang is usually offered with tea or milk.

Shangi with potatoes on yeast dough (classic recipe)

• wheat flour or mixed in half with rye - 0.4 kg;
• pressed yeast - 25 g;
• warm water - 125 ml;
• sour cream - 20 ml;
• sugar - 20 g;
• chicken eggs - 3 pcs.;
• butter - 180 g;
• milk - 50 ml;
• potatoes - 0.5 kg;
• salt to taste;
• vegetable oil - how much will it take.

Recipe for the occasion::

Cooking method:

• Dissolve yeast in warm water, add sugar, stir.
• Sift flour. Add about half a glass to the yeast, mix. Leave for 20-30 minutes in a warm place for the dough to come up.
• In a separate container, mix together 100 g softened butter, an egg and half a teaspoon of salt.
• Combine the resulting mixture with dough, mix well.
• Adding flour in parts, knead the dough. Put it in a saucepan, cover with a cloth and set it in a warm place for 40-60 minutes.
• Peel the potatoes, cut them into medium pieces of any shape, cover with water, salt to taste, boil until soft.
• Drain off excess water, add milk and butter (50 g), mash the potatoes with a special tool.
• Add an egg to the mashed potatoes, beat it with a mixer, or stir well by hand (a blender will not work for this purpose).
• Moisten your hands with water, knead the dough, leave it for the same time.
• Separating from the dough pieces the size of a quail's egg or slightly larger, form into tortillas.
• Cover the baking sheet with parchment, oil it with vegetable oil.
• Put the tortillas on a baking sheet, making a depression in them, put the potatoes, coat the tortillas with them on top.
• Leave the products for 15–20 minutes, in the meantime, preheat the oven to 180 degrees.
• Beat the remaining egg with a whisk and brush over the shangi.
• Send the baking sheet to the oven, bake until tender. You will understand the readiness of the products by their appearance: they will become ruddy. This will take a little time - about 20 minutes.
• Take out the shang from their oven. Melt the remaining butter, brush the pies with it. Place them in a bowl and cover with a towel.

You can put the kettle on and, as soon as the tea is ready, invite the household to the table - the shanzhki by this time will also be ready.

Shangi made from dough with milk and dry yeast

• milk - 0.5 l;
• water - 100 ml;
• dry yeast - 11 g;
• sugar - 20 g;
• salt - 10 g;
• sour cream - 40 ml;
• vegetable oil - 50 ml;
• chicken eggs - 3 pcs.;
• butter - 100 g;
• potatoes - 1 kg;
• flour - 0.8 kg.

Cooking method:

• Heat the milk to about 40 degrees, dilute with boiled water.
• Pour yeast and sugar into milk, stir.
• Separately combine vegetable oil, a spoonful of sour cream and salt.
• Add to the dough. Mix well.
• Add pre-sifted flour in three steps. After adding each portion of flour, the dough should be mixed well.
• After adding the last part of the flour, stir the dough for about 15 minutes. At this stage, the dough is kneaded slowly, but this process is necessary.
• Place the dough in a saucepan, cover, place in a warm place for 30-40 minutes. After the indicated time, brush the dough with wet hands. Leave the dough to rise for another hour. During this time, beat it 1-2 times.
• Peel the potatoes, cut them, boil them and mash them with a potato grinder or a special mixer attachment. Add butter (60–70 g), stir well. Break two eggs into a container of potatoes. Beat the mashed potatoes with a mixer.
• Sprinkle the finished dough with flour and divide into 14-16 pieces of approximately the same size. Form them into flat cakes about the size of your palm. Make a depression in each cake by pushing your fist into it.
• Spread the potato filling over the tortillas. Let them come up within 15 minutes.
• Beat the remaining egg with a spoonful of sour cream and brush over the tortillas with this mixture.
• Place the shangi on a baking sheet lined with baking paper. Send the baking sheet to an oven preheated to 180-200 degrees. Cook for 15-20 minutes.

After baking the shangi, grease with melted butter (30–40 g), cover with a towel and wait 15 minutes for the shangi to steam out and soften a little. After that, they are ready to be served; it is advisable to eat them before they cool down.

Shangi from unleavened dough

• wheat flour - 0.3 kg;
• kefir - 120 ml;
• chicken egg - 1 pc .;
• salt - a large pinch;
• vegetable oil - 40 ml;
• soda - a pinch;
• potatoes - 0.4 kg;
• milk - 50 ml;
• butter - 50 g;
• sour cream - 20 ml.

Cooking method:

• Boil the potatoes, mash them by adding potatoes and butter.
• Pour soda into warm kefir. Then whisk it with egg and vegetable oil.
• Sift flour, mix it with salt.
• Combine flour with kefir-egg mass. As a result, you should have a dough that does not stick to your hands. Cover it with cling film and let it sit for 20 minutes to soften.
• Roll out the dough into a layer 5–7 mm thick, cut out circles 8–10 cm in diameter using a mold or saucer.
• Fasten the edges of the resulting cakes so that you get the sides.
• Spread the mashed potatoes over them.
• Brush the filling with sour cream.
• Place the shangi in an oven preheated to 180 degrees and bake for about 20-25 minutes.

This option for cooking shanezhek is one of the simplest. Such shangs resemble Udmurt ovens.

Shangi - hearty flat cakes covered with potato filling. The dish is tasty and satisfying, it belongs to the Ural cuisine. If you have not been to Siberia, but want to get acquainted with its cuisine, you should cook shanezhki at home. If you follow the recommendations in the recipe exactly, even an inexperienced cook will cope with this task.

Shanga (plural) shangi; mind-weasel. shanzhki)

The name of this dish was borrowed by the Slavic population of the Russian North from the language of the aboriginal Finnish tribes. Then, together with the settling North Russian population, it spread from Karelia to the Ob.

Today the dish is widespread in home cooking in the Cis-Urals, the Middle Urals and the Trans-Urals.

Today shangi are made mainly from sour yeast dough. In the old days in the Permian Komi cuisine there were also shangs made of unleavened dough, the so-called "Kuliggez" ("kuligi").

V The great Ustyug and in Perm Territory Shangi today are often made from unleavened dough and are widely used in local cuisine.

Shanezhki, unlike cheesecakes, are practically never sweet. The filling can be different: potatoes, porridge (millet, pea), cottage cheese, just thick sour cream ...

Perm shangi-shanezhki taught me how to bake many years ago by my friends from this wonderful city. Rather, not they themselves, but their grandmothers, who are already far behind - God bless them!))))

This dish is a mixture of Russian and Finno-Ugric cuisine. Simple, hearty, delicious ...

Permian- a city in the east of the European part of Russia, in the Urals.

Word Permian comes from the Vepsian word perämaa - "Distant land".

In 1876. the first railway in the Urals passed through Perm, in 1916 the first university in the Urals was opened ..

A beautiful, harsh land ... Industrial, scientific and cultural center.

There is a humorous name for the Permians: "Perm - salty ears"))) It appeared from the beginning of the work of salt mines in the city of Solikamsk, Perm Territory. According to legend, the workers carried the mined salt in bags on their backs, it spilled out on their heads, fell on their ears, which made them salty.)))

In the Perm Territory there is an amazing architectural and ethnographic open-air museum - Khokhlovka.

It includes 23 unique monuments of the late 17th - first half of the 20th century. These are various wooden buildings and structures brought here from other places and representing the best examples of the folk building and artistic culture of the region. Ethno - stylized interiors and exhibition complexes are located in many monuments

What could be better than fresh homemade baked goods? There is no price for the housewife who is fluent in the art of deliciously baking pies, cakes, pies, cookies and so on. Today I invite you to expand your culinary horizon and get acquainted with such an unpretentious dish as shangi. Shangi is a truly Russian Ural dish... Soft open baked goods with various fillings. I will tell you a recipe for how to cook shangi with potatoes, like grandma's. This dish is so simple that the ingredients for its preparation can be found in every person's refrigerator. Well, let's get down to familiarizing ourselves with this wonderful dish.

Shangi with yeast dough potatoes

Kitchen utensils and equipment: oven, saucepan, crush, baking sheet, parchment paper, knife, kitchen board, rolling pin.

Ingredients

How to choose the right ingredients

• Shaneg dough with potatoes is most often prepared with yeast.... But there are also recipes in which dough without yeast is prepared for shanegs with potatoes. In my opinion, potato shangs made from yeast dough turn out to be fluffier, more appetizing and tender. You can also cook shangi with unleavened dough potatoes. But it's up to you to choose.
• To make the right dough for this dish, you need choose only premium flour and proven brands. Be sure to sift it, so the dough is saturated with oxygen, it will be more fluffy and baked in less time.

• It is better to take potatoes for the filling with a high starch content. this way the filling will adhere better and will not leak out during baking.
• Take milk and sour cream with a high fat content... Ideally, it will be homemade dairy products. But store shops are also good, as long as they are fresh.

Cooking sequence

Dough preparation

Preparation of the filling

1. When the dough comes up a second time, put it on a floured work surface and divide it into two equal halves. Cover one part with a film and set it aside.
   


2. Roll each piece with a rolling pin into circles with a diameter of about 10 centimeters.
   
3. Put 3-4 tablespoons of mashed potatoes in the center of each circle. Make sure that there is approximately 1 centimeter of untouched space around the edges.
   
4. We pinch the shangi around the edges so that the mashed potatoes do not fall out. We form baked goods in the shape of a sun or a flower, as you like.
   
5. We cover the baking sheet with parchment paper and carefully spread our shangi on it, pour a little sour cream on it. We put in an oven preheated to 180 degrees Celsius for 30-35 minutes.
   
6. While the shangi with potatoes are baked, we will deal with the second part of the dough. Divide the dough into pieces weighing about 75-80 grams.
   
7. Roll out into circles with a diameter of 8-9 centimeters and spread on a baking sheet covered with parchment paper.
   
8. Spread on top of the circles with sour cream filling and put in the oven for 20-25 minutes.
   
9. As soon as the shangi begin to gilded on top, they can be pulled out and served.
   

Video recipe

In the video, you can see how to cook shangi with potatoes in the oven.

How to serve and how to complement the dish

• You can put whatever your heart desires into the filling of these pastries. You can stuffing with potatoes perfect fried mushrooms... It will turn out to be very tasty.

• You can also cook sweet shanezhki. Add cottage cheese, raisins, nuts and much more to the filling.
• If you cook shangi with sour cream, then you can add finely chopped greens to it and your dish will sparkle with new flavors.
• It also turns out very tasty if you make a filling from feta cheese and dill.
• This pastry is served as a main course., hearty snack or dessert.
• You can serve tea, milk and other drinks to the shanzhkas.

• For, to make shangs look delicious and have a golden crust, brush them with melted butter or a raw chicken egg before baking.
• In addition to the recipe for potato shanegs, I would like to advise you on a few more options for delicious pastries. I recommend you try cooking. I also think that you will definitely like it. When there is no time for baking, a recipe will come to your aid. And finally, check out the great recipe.

I was glad to tell you how to make shangi with potatoes. I am sure that your family will love this dish and will often appear on your table. Write your interesting recipes in the comments. Leave reviews and be happy. Bon Appetit!