These delicious, rich Siberian shanezhka 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 the most delicious airy butter dough, one of the most delicious in yeast baked goods, and I have made a lot of them.

About the test for shanegs. Manual kneading of shanezhek dough is very complex, it is a real art. The dough must be kneaded for a long time, applying physical force, and beaten on the table so that it is properly saturated with oxygen and ceases to be liquid. This is if you cook it as it should, according to all the rules. I can do this, I tried it. But once I mastered the folk technology of preparing dough for shanezki, 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).

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

FOR SPREADING:

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

Preparation

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First, knead the dough mixture. 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 cup with the dough 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, increasing in volume at least twice.



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



Place the dough in a mixer bowl with the rest of the dough ingredients.



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



Continue kneading until the dough is smooth and uniform and comes together. This dough is quite soft, it is difficult to knead it with your hands, but it is possible. During the kneading process, such a not very tough dough is hit with force on the table so that the dough is better enriched with oxygen; the time for kneading the dough by hand is about the same half 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 this is physically expensive and difficult.

1. 

   Transfer the dough into a deep pan, cover with a lid and place in a warm place for 2-2.5 hours.

   

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

   

   Remove the finished dough for shanezki from the pan and form it into a ball. If the dough is sticky, lightly grease it and your hands with vegetable oil.

   

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

   

   Grease a baking tray with oil or line it with a silicone mat. Place the balls on a baking sheet, leaving at least 4 cm between them. It is better to use two baking sheets. Cover the dough balls with a damp towel (soak the towel in warm water and squeeze very well) and leave for half an hour.

   

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

   

   Grease the tops of the shanezhki with sour cream spread and place the baking sheets in the oven.

   

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

Shangi are open pies made of rye or wheat dough filled with potato filling. In appearance, shangi resemble cheesecakes, but are never sweet. This dish, which appeared in the 17th century, belongs to Russian cuisine; it is popular in the Urals and Siberia, but is rarely prepared in the western part of Russia.

Shangi made with dough without yeast turns out soft, satisfying and aromatic. We will look at a classic recipe that uses only traditional ingredients. Cooking will take 45-50 minutes.

Ingredients:

• flour - 3 cups;
• potatoes - 6 pieces;
• kefir – 400 ml;
• sour cream – 100 grams;
• butter – 60 grams;
• chicken egg - 1 piece;
• soda – 5 grams;
• salt – 10 grams.

Recipe for shanga with potatoes

1. Boil the washed, peeled potatoes in salted water until tender (they should be easily pierced with a knife).

2. Drain the water, add 30 grams of butter and a beaten chicken egg to the potatoes. Mix until pureed.

3. Preparing the dough for shaneg with potatoes: in a separate bowl for kneading the dough, mix kefir, salt and the remaining 30 grams of butter. Add flour and soda. Knead the dough. Leave in a warm place for 30 minutes.

4. Divide the dough into sausages. Cut each sausage into 3 parts and roll into flat cakes with a diameter of about 10-12 cm. Make sides on the edges of the flat cakes.

5. Place the tortillas on a greased baking sheet. Add potato filling in an even layer to each piece.

6. Spread sour cream on top of the shangi.

7. Bake for 15 minutes in an oven preheated to 200°C.

8. Serve the finished potato shangi hot.

Shangi turn out soft, with a delicious potato filling. Making them is not at all difficult, but what pleasure you will get eating warm buns, washed down with cold milk.

To prepare the dough, I suggest using a bread machine, which will significantly save your time and effort. If you don't have it, you can use the same ingredients to knead the dough by hand, letting it rise 2 times.

Place the dry ingredients for the dough into the HP bucket; I have a Panasonic 2501 bread machine. First, pour out the yeast and flour, then salt and sugar.

Then add the egg, melted butter, sour cream, pour in water and place the bowl in the bread maker on the “Basic dough” mode (2 hours 20 minutes), mode “13” and cook until the signal.

While the dough is being prepared, let's make the filling, for this: boil the peeled potatoes, crush them into puree, add the egg, cream, salt and pepper. Stir, cool.

Remove the finished dough from the bread maker and knead it with your hands.

Divide the dough into equal 8-10 parts and roll into balls.

Use the bottom of a glass to make a depression in each ball.

Place the pieces on a baking sheet lined with parchment and place the potato filling in the cavity. Leave in a warm place for 20-30 minutes to increase in size.

Then brush both the filling and the dough with the beaten egg. Bake at 200 degrees, 25-30 minutes.

Remove the finished shangi from the oven and cool slightly.

Serve shangi with potatoes warm.

Especially tasty with cold milk.

Bon appetit!!

Calories: Not specified
Cooking time: Not indicated

Not everyone can answer what shangi is. This simple and tasty dish can be classified as old Russian village cuisine. Simply put, we can say that these are open . The dough for such pies is made both with yeast and unleavened with kefir. I want to teach you how to cook shangi with potatoes, like my grandmother’s. She used to spoil me with them.
Preparation time:
Baking time: 25-10 minutes.

- wheat flour 1.5-2 cups,
- warm kefir of any fat content 0.5 cups,
- chicken egg 1 pc.,
- salt 0.5 tsp,
- pinch of sugar,
- vegetable oil 2 tbsp. l.,
- soda on the tip of a knife (kvass),
- potatoes 3-5 pcs.,
- milk to taste,
- butter 50 g.

How to cook with photos step by step

To begin, peel and cut the potatoes into medium cubes. Pour cold water and boil the potatoes until tender, adding bay leaf and salt to taste. Drain the soft potatoes and add a knob of butter.




To grind the potatoes into a homogeneous creamy mass, use a blender or masher. To make the potatoes airy and tender, add a little milk while whipping. The potato cream should hold its shape. Salt and pepper the potato mixture to taste, you can add grated cheese.




While the potato filling is cooling, prepare unleavened kefir dough. Pour warm kefir into a bowl and beat in one chicken egg. By the way, you don’t have to add an egg to this dough.






Add salt and a pinch of sugar and soda, stir with a whisk until smooth. Instead of soda or baking powder, you can add kvass (50 ml) to the dough. Sift the wheat flour. If you have rye flour, then replace half the wheat flour with it. For example, you can take 1 glass of rye flour and 1 glass of wheat flour. Add flour to the dough little by little and knead the dough. To make the dough more elastic, add two tablespoons of vegetable oil.




Knead the resulting dough first in a bowl and then on a work surface. Cover the dough with a towel and let it rest for 15 minutes.




Roll out the dough with a rolling pin into a layer, not very thin.






Using a wide glass or bowl, cut out the flatbreads.




Pinch the edges of the flatbreads nicely to create sides.




Place the blanks of future chanezhes on a baking sheet with parchment, and fill each of them with potato mixture. Grease the sides of the dough with sour cream or milk.




Bake shangi with potatoes in a preheated oven at 190 degrees until golden brown for 20-30 minutes. Remove the finished shangi from the oven and brush completely with sour cream or butter again. Cover the finished dish with a clean towel and leave for 10 minutes.






Serve these shangi with sour cream, kefir or milk. On top of hot shangi with potatoes, you can put chopped boiled egg with butter as an additional filling.
They turn out just as delicious

Shanga (pl. shangi; mind-affectionate shanezhki)

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 Northern Russian population, it spread from Karelia to the Ob.

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

Today shangi are made mainly from sour yeast dough. In the old days, in Komi-Permyak cuisine there were also shangi made from unleavened dough, the so-called “kuliggez” (“kuligi”).

IN Great Ustyug and in Perm region 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, peas), cottage cheese, just thick sour cream...

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

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

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, and the first university in the Urals was opened in 1916.

A beautiful, harsh region... An industrial, scientific and cultural center.

There is a humorous name for Permians: “Permyak - salty ears”))) It appeared from the beginning of the work of salt mines in the city of Solikamsk, Perm Territory. According to legend, workers carried the mined salt in bags on their backs, it spilled onto their heads and onto their ears, causing them to become salty.)))

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

It includes 23 unique monuments from the late 17th to the first half of the 20th centuries. These are various wooden buildings and structures brought here from other places and representing the best examples of folk construction and artistic culture of the region. Many monuments have ethno-stylized interiors and exhibition complexes