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Perashki - Russian Fried Bread

Ingredients


Mashed Potatoes

5 to 6 medium sized potatoes

1/4 cup of real butter

Evaporated milk

Teaspoon of salt


Dough

Three cups of flour

Cup of water

Tablespoon of white sugar

Package of yeast

2 tablespoons of oil

Teaspoon of salt


Good deep frying oil such as palm olein

perashki-Russian fried bread

Directions

Recipe has three parts. The first part is making the mashed potatoes.

1. To make mashed potatoes, peel the potatoes and boil in water for 30 minutes until soft. Poke a potato with a fork. If the fork easily pierces the potato, then the potatoes are ready.

2. Immediately drain the water and place the potatoes into a mixing bowl. Mash the potatoes with a fork and add the butter, salt, and a sprinkle of evaporated milk. 

3. Use a blender to puree the potatoes. Drizzle more evaporated milk until the potatoes are nice and creamy.

Note: To get a good consistency, you must puree the potatoes when they are hot. 


The second part is making the dough.

1. Add the flour, sugar, oil, and yeast to a mixing bowl. Mix the ingredients and add the salt. Do not add the salt on top of the yeast since salt will kill the yeast. 

2. Add about 3/4 cup of water to the mixture and mix it. Once it forms a clump, use your hands to pick up the dough and form a ball. If the dough is too clumpy, add a touch more water. If dough is too soft, add a touch more flour.

3. Form a ball and keep turning the ball inside out. You must knead the dough for at least fifteen minutes. 

4. Dust flour on the dough ball and place in a bowl. Then cover the bowl for an hour and set in a warm place. The dough will expand and fill with air pockets. 

5. After an hour, remove the dough and knead it again for five minutes. 


Now we put the perashki together for the third part. Note, I make my Perashki large, so I divide the dough into 8 or 10 pieces. I tear off dough and roll it into a small ball.

1. I dust the table or counter top with flour. Then I use a rolling pin to flatten each dough ball into a rounded, small pancake about the size of my hand. 

2. I add a tablespoon of mash potatoes to the middle of the dough.

3. I dip my finger in water and moisten the edge of the dough.

4. I pull the dough over the mashed potatoes to cover the filling inside.

5. I press on the sides to seal the potatoes and squeeze out the air.

6. I shape the perashki into an oblong shape and carefully add it to a pan of heated oil.

7. I cook the dough until it is golden brown and flip the perashki and brown the other side. 

8. I use a spatula to remove the perashki and set on a plate covered with paper napkins.


Tip: I never have tried it but I imagine I could add shredded cheese or corn to the mash potatoes. 

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