Sklandraushi

Preparation of the rye flour base.

The flour must be mixed with hot water, to which margarine or butter and salt have been previously added. Knead the dough.

The finished dough is rolled out to a thickness of about two to three millimeters and round discs with a diameter of 8-14 centimeters are cut out. The edges of the disks need to be pinched so that baskets turn out, you can also use special molds to facilitate this action. Next, place them on a greased baking sheet.

Preparation of the filling.

Potatoes need to be boiled and crushed. In the resulting potato mass, add salt (to taste), half of the specified amount of sour cream and eggs, you can also add melted butter, in general, make mashed potatoes. Mix all the ingredients until smooth. Instead of boiled potatoes, you can use raw grated on a coarse grater and squeezed out of excess liquid.

Carrots as well as potatoes boil and grind. Then, also, add the sour cream and eggs remaining after the potatoes. Add semolina or wheat flour to the resulting mass. Here, for an amateur, you can make part with semolina, and part with wheat flour. Instead of boiled carrots, you can use raw grated, as with potatoes.

Bakery products.

Put the potato mass in the dough baskets, put the carrot mass on top of it (proportions 1:1). Bake at a temperature of 220-250 degrees, until the base of the dough becomes dry (15-30 minutes). Ready-made sklandraushi can be smeared with sour cream, sprinkled with sugar, cumin or cinnamon according to your taste and preferences (for example, I don't like cumin).

When preparing the filling, you can also give free rein to culinary imagination and add other ingredients to your taste. For the first time, you can reduce the amount of these ingredients and the number of prepared sklandraush, for the sample.

Bon appetit!