Shanguy: a recipe from my grandmother and not only

They began to discuss the baking somehow, and I remembered the village shanki, which my grandmother treated in early childhood. Then it seemed that it was delicious. I rummaged through grandmother's culinary notes, found a recipe, was very surprised: for some reason I remembered Shanki with potatoes, my grandmother's recipe insisted that they were simply baked as bread, only from barley flour. But for the sake of experiment, we decided to try to repeat the recipe. It turned out to be original: the taste and resembled, and did not resemble childhood. I'll share the recipe, suddenly someone will like "village" pastries.

I forgot to say: shangi, the recipe of which I found in my grandmother's casket, was baked in a Russian stove. In my opinion, this gave them a special flavor. And maybe, so it seemed in childhood?

It took me a little less than a kilogram of flour, 300 ml of milk (I took 6%), half a cup of sugar, 4 eggs.

First put the spit. Stirred half of the warmed milk, a third of flour, sugar, a bag of dry yeast. The yeast was good, the opara rose quickly. In a separate bowl I mixed whipped eggs, melted butter, the rest milk, salt. I mixed it with the finished product, mixed it, left it for 20 minutes. Then I kneaded it so that the dough ceased to stick, again left me to go.

From the dough she molded "koloboks", placed it on a heated baking sheet, smeared with sour cream. Mom said that Shanji, the recipe we used, my grandmother smeared with a mixture of sour cream and "seems to be flour," but I did not risk. She baked in a hot oven, checking the readiness with a wooden knitting needle. Ready-made pastries had a pleasant, but quite unusual taste, a slightly cracked look. We ate the buns with pleasure, but came to the conclusion that the usual shanti of potato we like more.

Therefore, I will share one more recipe. The potato shangs, the recipe of which I now quote, are baked constantly in our family: they are good for tea, and they are tasty with milk. And with our trips to nature, they are simply irreplaceable: potato shanki, fried meat at the stake, fresh vegetables - delicious, simple, hearty.

We will need:

• Wheat flour - 800 g;
• Milk and a half cup;
• Yeast - a sachet;
• Butter melted or creamy - 50 g;
• Sugar, salt - to taste.

I always do the dough first in an opaque: in my opinion, it turns out more magnificent. The finished dough is kneaded for a long time, then I leave in the warmth of the hour for 4. In order not to constantly knead it, you can use straws for cocktails. If it is stuck in a dough, it will breathe better.

While the dough is suitable, I prepare the filling. Shanji, the recipe of which is given here, you can do not only with potatoes. Use cracklings, rice with eggs and green onions. But our family has more respect for the potato stuffing.

I fry the onion in a frying pan. I mix it with half a glass of milk, a kilogram of potatoes, salt, pepper. I make mashed potatoes out of it. Sometimes I add a quarter of a spoonful of sugar to it: I like the sweetish-sharp taste. In addition, in mashed potatoes you can add dill or other greens, to whom you like.

When the dough is suitable, I make balls from it, which then I knead into round cakes. You can do it differently: first roll out the dough, and then cut out the cakes with a glass.

I spread the stuffing from the potatoes on the flat cakes , patch the edges, grease with a lezon of milk, eggs and butter, I send it to a very hot oven. Finished Shanki take out, grease with butter, cover for 5 minutes with a towel. A wonderful dish turns out.

There is another version of the filling. For him, the mashed potatoes should be mixed with garlic, fried onions and cracklings, adding a bit of melted fat directly into the potatoes. In the test, butter, too, can be replaced with fat, left after the squeaking of squash. The taste is more coarse, but very original. Such shawns can be used to bite vodka in nature, because even in the cooled form they do not lose their splendor and taste, despite the fact that they have lard. Try it, you will like it.