Shangi with sour cream

Ingredients

Fresh yeast – 20 g

Margarine or butter – 50 g

Interior:

254 kcal
1 hour 40 minutes
1 hour 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

Shangi or shanezhki have been loved for a long time; they are baked in Siberia and the Urals, but in each locality they are prepared in their own way: from yeast dough and unleavened dough, with potatoes, cottage cheese, sour cream or berries. These are a kind of cheesecakes with different interiors, but they are a little like flatbreads. Now we are preparing shangi with sour cream from yeast dough.

We will need such products. They must be removed from the refrigerator in advance.

Dissolve the yeast in lukewarm milk, adding a teaspoon of sugar, let it foam and rise. Pour the yeast into a comfortable dough container. Add soft butter, sour cream, sugar, salt, egg - in general, all the watery ingredients for the dough. Stir with a whisk until smooth.

Add flour and vanilla. Knead the soft dough, knead it for at least 5-10 minutes until it begins to lag behind your hands. You can lightly lubricate your hands with vegetable oil. Cover the dough with film and a towel and place in a warm space to rise.

Mix the risen dough a little on the table, adding flour.

Divide the dough into equal pieces, form balls and flatten them into flat cakes.

Place the flatbreads on a baking sheet and let them rise again in a warm place.

Meanwhile, mix sour cream with sugar and flour.

Spread the sour cream filling over the surface of the flatbreads. Bake for 20 minutes at medium temperature until golden brown.

Sprinkle the finished shangi with sour cream with water and cover with a towel. Let them rest in peace for 10 minutes.

Serve hot with tea. They turn out soft and fragrant.

Sour cream shangi

A very tasty addition to soups, cabbage soup, and borscht.

Ingredients for Sour Cream Shangi:

Salt - 1 tsp.
Soda - 0.5 tsp.
Chicken egg - 3 pcs
Butter - 2 tbsp. l.
Sugar - 2 tbsp. l.
Wheat flour / Flour (2 cups for dough + 1/3 cup for inside)
Citric acid - 0.5 tsp.
Sour cream - 1 cup.

Nutritional and energy value:

Ready meals
kcal 1130.7 kcal	proteins 28.7 g	fats 85 g	carbohydrates 59.3 g
100 g dish
kcal 226.1 kcal	proteins 5.7 g	fat 17 g	carbohydrates 11.9 g

Recipe for Sour Cream Shangi:

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Photo “Sour cream shangi” from those who prepared it (1)

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Shangi with sour cream

Shangi with sour cream, the recipe written below, will bring any gourmet to ecstasy. Very tender, with a fragrant interior and airy dough, they will certainly become the highlight of your table.

Ingredients

600 g flour (toss 2 tbsp for sour cream)
500 ml milk
200 g sour cream 20-30%
120 g margarine
1 testicle
3 tbsp. Sahara
25 g new yeast
half a tsp salt
a pinch of vanillin

Recipe for making a dish at home

Heat half the milk until warm, dissolve sugar and yeast in it. Melt the margarine in a water bath or in the microwave. Pour the yeast liquid into a bowl, pour in the rest of the milk (warm), melted butter (also warm, not hot).
Add an egg, a couple of tablespoons of sour cream, salt, sugar and mix well. Mix flour evenly into the acquired consistency. The dough for shaneg with sour cream should not be thick. Cover the bowl with the dough with a light towel and leave it warm for an hour.
Then knead it with a spoon or your hands, cover again with a light towel and leave for another hour in a warm place. When the yeast dough has doubled in size, you can prepare shangi from it.
Pinch off a small piece of dough, roll it out with your hands and shape it into a flat cake about 10 cm in diameter. Grease a baking sheet with vegetable oil and place the rolled out flatbreads on it. Leave the buns for 20 minutes in a warm place.
Combine the remaining sour cream with 2 tablespoons of flour and stir until the mixture is homogeneous. Preheat the oven to 200C. Brush the surface of the shaneg with the sour cream mixture, leaving about 1 cm of dough on the sides.
Cook shangi with sour cream for about 20 minutes until golden brown. Remove the baking sheet and leave the pies to cool for a couple of minutes. Serve shangi warm or cooled, especially delicious with milk, cabbage soup or tea. Bon appetit!

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Shangi with sour cream

Shangi (Udmurt buns) with sour cream are very easy to prepare at home. The dough should be made ahead of time because it needs to rest. In this step-by-step recipe, shangi are prepared from yeast dough, which is made with water, but if desired, the water can be replaced with milk or kefir.

In the presented recipe, sour cream without sugar is used for the inside, so the shangi are unsweetened. But, if you want, you can add sugar to the filling and flavor the buns with vanilla or cinnamon.

Ingredients

Sour cream (fat content at least 20%) 100 grams
Water 1 glass
Wheat flour 2 tbsp (for filling) + 3 cups (for dough)
Dry yeast 1 tsp.
Table salt a pinch into the dough
Sweet sand 1 tsp.
Butter 50 g

Manufacturing

Knead the dough for shaneg by mixing wheat flour, salt, yeast, a little sweet sand and water (warm so that the yeast starts working). After kneading, the dough needs to stand for an hour. During this period of time it will double in volume.

Divide the dough into portions, from which you make flat cakes, as shown in the photo.

Line a baking sheet with parchment paper and place the tortillas on it. Set aside to allow the dough to rest.

Prepare the filling. Mix wheat flour (2-3 tablespoons) and sour cream. To make the baked goods tastier, it is better to use homemade sour cream.

Generously coat the scones with the sour cream mixture.

Place the baking sheet in an oven preheated to 200 degrees and bake the shangi until golden brown.

Remove the buns from the oven and brush each with melted butter. It’s best to try shangi with sour cream when it’s hot, and they’re delicious when cool. Try to bake Udmurt-style shangi with your own hands and make sure that they are very tender and appetizing!