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Shangi
Shangi (шаньги): round open Siberian buns topped with mashed potato and sour cream
RussianFrom the Urals across to Siberia, shangi turn up on Sunday breakfast tables, at village markets and in the lunch bags of fishermen and hunters. They are flat rounds of soft yeast dough topped, not filled, with a thick swirl of buttery mashed potato beaten with egg, then brushed with sour cream so the top bakes into golden, slightly crisp peaks. Eat them warm with tea, milk or a bowl of mushroom soup. Older northern versions used barley dough or a millet topping, and sweet shangi carry tvorog instead. The usual slip is spreading the potato right to the edge; leave a rim so the dough rises around it like a frame. Chef's tip: brush the baked shangi with melted butter and stack them in a covered pot for ten minutes, which keeps them soft the way Siberians like them.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 1 cup whole milklukewarm
- 1 tbsp caster sugar
- 16 oz plain flour
- 1 tsp salt
- 1 ⅜ oz unsalted buttermelted
For the topping
- 1 ½ lb floury potatoespeeled and halved
- ½ tsp salt
- 1 ⅜ oz butter
- ¼ cup whole milkhot
- 1 egg
- 3 ½ oz sour cream
- 1 oz buttermelted
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Method
0/7 doneStep 1: Stir the ¼ oz fast-action dried yeast and 1 tbsp caster sugar into the warm 1 cup whole milk and leave for 10 minutes, until foamy.
10 minStep 2: Add the 16 oz plain flour, 1 tsp salt and 1 ⅜ oz unsalted butter and knead for 8 minutes into a soft, smooth dough. Cover and leave to rise for 1 hour, until doubled.
68 minStep 3: Meanwhile boil the 1 ½ lb floury potatoes in salted water (½ tsp salt) for about 20 minutes, until tender. Drain and mash with the 1 ⅜ oz butter and ¼ cup whole milk, cool for 10 minutes, then beat in the 1 egg.
32 minStep 4: Heat the oven to 400°F (350°F fan). Divide the dough into 12, roll each into a ball and flatten into a 10 cm round on lined trays.
10 minStep 5: Spread a thick layer of potato on each round, leaving a 1 cm rim, and swirl the top with a spoon. Leave to prove for 15 minutes.
15 minStep 6: Brush the potato with the 3 ½ oz sour cream and bake for 20–25 minutes, until the dough is golden and the potato peaks are browned.
25 minStep 7: Brush with the 1 oz butter and stack in a covered pot or under a towel for 10 minutes before serving warm.
10 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shangi take?
- About 115 minutes in total: 80 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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