Choose the knysh that you like – in the form of a buckwheat pie, or this new, and in fact, old-fashioned knysh with potatoes, made of puff pastry laid out layer by layer. As a hearty snack, as a side dish to meat or as a separate dish – knysh with potatoes.
Cuisine: Ukrainian cuisine
Cooking Time: 180 min
Quantity: 4 servings
Ingredients for the stuffing
- Potatoes 600g (3-4 potatoes)
- Garlic 15g (3-4 cloves)
- Salt 3g (1 pinch)
Ingredients for the dough
- Extra white wheat flour 320 g (2 cups)
- 120 ml water
- Dry yeast 5 g (1 teaspoon)
- Sugar 20g (1 tablespoon)
- 1 egg
- Butter 30 ml (2 soup spoons)
- Butter 100g
Recipe for knish with potatoes
Step 1. Dissolve 1 teaspoon of yeast and 1 tablespoon of sugar in warm water (120 ml). Let it stay for 10 minutes to put the solution to “live”, i.e. to show the fermentation signs on its surface.
Step 2. Sift the flour (300 g), make a hole in it and add 1 teaspoon of salt. Add the egg and 2 tablespoons of oil to the depression in the flour and knead the dough (for example with a tablespoon), pouring in the dissolved yeast.
Step 3. Cover the dough with a towel or clingfilm to prevent it from drying out and put it in the fridge for 20 minutes so that all the ingredients of the dough begin to interact with each other (pro cooks say “dough settles”).
Step 4. Meanwhile, you can prepare the potatoes and garlic – peel and cut into thin slices (slices). Prepared potatoes and garlic throw in the boiling water and boil for 5 minutes, then drain the water.
Step 5. Flour the work surface with the rest of the flour. Take the dough out of the refrigerator, lay it out and cut it into 4 equal pieces. At the same time, take the butter out of the refrigerator and let it stand to soften.
Step 6. Roll out one quarter of the dough, sprinkling with flour to make a very thin round cake. Divide the rest of the dough into 3 more pieces each, making 9 more small cakes.
Step 7. Grease a 22-23 cm round mold (you can use a glass or ceramic mold) well inside with butter. Place a large pancake in the mold so that the dough hangs down around the edges. Butter the pancake as well, all but the dangling edges.
Step 8. One by one, roll out the remaining thin crusts and place layer by layer in the bottom of the mold, buttering the dough each time. Between the 4th and 5th crust, place a layer of prepared potatoes and garlic. Lightly salt the potato filling and cover layer by layer with the remaining buttered crusts.
Step 9. Finally, lift the dangling edges of the dough and pinch them on top or around the edges. Leave the dough to rise at room temperature for about 1 hour.
Step 10. Bake for 25-30 minutes in a preheated 180 degree oven. If the Knysh would get too brown on top while baking, cover with foil.
Ready Knysh should stratify, as it is supposed to be a dish of puff pastry, and the potato filling should bake well.
Nutritive value per 100 gr
Calorie value: 217 kcal (average)
Protein: 4.3 g
Fats: 9.9 g
Carbohydrates: 28.3 г