Only in the northern capital of our country can they properly tell you what a puffin is. In fact, this type of pastry is more diverse than we think. For most people, pyshki are sweet doughnuts with a hole in the middle.
Of course, many people like the name doughnut much better than pyshki
.
Why such a trend has developed – it is not clear. But pyshki by its very nature is a more versatile flour product. It is simple to prepare and incredibly tasty, which earned the attention of the people. To this
day in St. Petersburg, tourists queue up to try real pyshki.
We will not go to the cultural capital for the sake of pyshki, but will make potato pyshki ourselves.
Ingredients for potato dumplings:
- potatoes – 4 pcs;
- kefir – 200 ml;
- salt – tsp;
- sugar – tsp;
- yeast – 10 g;
- chicken egg – pcs;
- flour – 450 g;
- vegetable oil – 3 tbsp.
Preparation of potato dumplings:
Potatoes need to be peeled, boiled until soft. Then from the potatoes drain excess liquid, bring to the state of mashed potatoes. Pour kefir to the potatoes, break an egg, pour salt, sugar and yeast, mix the components thoroughly.
Sift flour into the resulting mixture, knead the dough
.
Pour vegetable oil into the dough, continue kneading until the consistency becomes pliable.
Then let the dough
become
more voluminous under a food film in the heat for 30 minutes. Then divide the dough into 20-22 equal parts, form the rolls.
All koloboks should be slightly flattened to make buns. Heat 100 ml of vegetable oil in a frying pan. Lower the buns into the sunflower hot fat, fry until browned on all sides.
These potato puffs will help you quickly get rid of yesterday’s mashed potatoes.
They will also quickly use up any potatoes not used in the main course.
