📝 About This Recipe
Hailing from the rugged Ural and Siberian regions of Russia, Shangi are the rustic, comforting cousins of the more common Pirozhki. Unlike filled buns, these are open-faced, featuring a soft, yeasted dough topped with a rich, buttery layer of mashed potatoes and finished with a sour cream glaze. They are characterized by their hearty nature and the beautiful golden crust that forms as they bake in a hot oven.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Warm milk (about 105°F/40°C)
- 7 grams Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 60 grams Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
The Savory Potato Topping
- 600 grams Starchy potatoes (Russet or Yukon Gold, peeled and cubed)
- 50 grams Unsalted butter (for the mash)
- 1/4 cup Heavy cream or whole milk (warm)
- 1 large Egg yolk (to bind the topping)
- to taste Salt and White Pepper
The Finish and Glaze
- 3 tablespoons Sour cream (full fat)
- 1 large Egg yolk (mixed with the sour cream)
- 30 grams Melted butter (for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and salt. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and the lightly beaten egg into the well. Mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes on medium-low speed with a dough hook) until it is smooth, elastic, and no longer sticking to your hands.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, boil the cubed potatoes in salted water until tender. Drain thoroughly.
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7
Mash the potatoes until completely smooth. Incorporate the butter, warm cream, and salt/pepper. Once slightly cooled, whisk in the egg yolk. The mash should be thick and spreadable.
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8
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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9
Punch down the risen dough and divide it into 12 equal portions (roughly 70-75g each). Roll each portion into a smooth ball.
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10
Place the balls on the baking sheets, leaving space between them. Flatten each ball into a thick disc about 4 inches in diameter. Let them rest for 15 minutes.
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11
Using the back of a spoon or your fingers, create a shallow indentation in the center of each disc, leaving a small border around the edge.
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12
Spread a generous amount of the potato mixture into the center of each dough disc, smoothing it out to the edges of the indentation.
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13
Whisk together the sour cream and the remaining egg yolk. Brush this mixture generously over the top of the potato filling and the edges of the dough.
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14
Bake for 25-30 minutes, or until the dough is golden brown and the potato topping has developed beautiful toasted spots.
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15
Remove from the oven and immediately brush the edges of the buns with melted butter. Cover with a clean kitchen towel for 5 minutes to soften the crust before serving.
💡 Chef's Tips
Ensure your potatoes are mashed very smoothly; any lumps will prevent that classic 'Shanga' look. If the dough is too sticky, add flour one tablespoon at a time, but be careful not to over-flour or the buns will be tough. For an authentic touch, use high-fat European-style butter for the richest flavor. Don't skip the towel-covering step after baking; the steam trapped by the towel is what gives these buns their signature soft, pillowy texture. If you want a deeper flavor, you can add finely minced sautéed onions to the potato mash.
🍽️ Serving Suggestions
Serve warm with a dollop of cold sour cream and fresh dill. Pair with a hot bowl of traditional Borscht or Shchi (cabbage soup) for a full Russian meal. Enjoy as a hearty breakfast alongside a cup of strong black tea with lemon. These make excellent snacks for a picnic or a road trip as they are delicious even at room temperature. Serve with a side of fermented pickles to cut through the richness of the butter and potatoes.