Russian Piraschki

Ingredients for 4 servings:

• 500 g flour
• 200 ml milk
• 1 egg(s)
• 1 packet of dry yeast
• 50 g butter
• 10 g salt
• 20 g sugar
• 800 g potatoes
• 2 onions
• salt and pepper
• possibly nutmeg
• 1 egg(s)
• some milk
• some butter
• Vegetable oil, for frying

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 10 minutes

Piraschki with potatoes, without meat

In a bowl, combine the flour, sugar, salt, and yeast. Add the lukewarm milk, egg, and butter. Blend until smooth and knead for about 15 minutes. Cover the dough and let it rest for 1 hour. Boil the potatoes in salted water, then mash the cooked potatoes with butter, milk, and pepper (or a little nutmeg if desired) until smooth (like mashed potatoes). Finely chop the onions and fry in a little vegetable oil until golden brown. Add them to the potato mixture. Mix everything together and let it cool to room temperature. Whisk one egg in a small bowl and add it to the cooled potato and onion filling. After the dough has rested, divide it into two equal halves. Shape each half into a 3-4 cm roll, then cut each of the two rolls into 8 equal pieces. Roll out the 16 pieces on a lightly oiled work surface (thickness as desired). It’s best to rub the rolling pin with 3-4 drops of oil to prevent the dough from sticking to the pin. Now spread the potato and onion filling among the 16 rolled-out pieces of dough, fold them together, seal them, and place them seam-down on a baking sheet or similar surface. Let them rest for another 5-10 minutes. Add a little vegetable oil (about 2 cm deep) to a pan and heat it. Place the pirashkis seam-down in the hot oil and bake until golden brown.