Potato and Green Onion Swirls: A Homemade Delight (Page 3 ) | September 2, 2024

Annonce:

Preparation

Making the Dough
- In a deep mixing bowl, pour 250 ml of kefir and add 0.5 tsp of baking soda and 0.5 tsp of salt. Mix well to activate the baking soda with the kefir, which will help the dough rise slightly.
- Break 2 eggs into the mixture and add 50 ml of vegetable oil. Stir until fully incorporated.
- Gradually add 480 g of sifted all-purpose flour to the mixture. Start mixing with a spatula or wooden spoon until the dough begins to come together. Once it’s too thick to stir, knead with your hands until soft, smooth, and no longer sticky. Add more flour if necessary, but avoid adding too much to keep the dough tender.
- Cover the dough with cling film and let it rest in a warm place for 30-40 minutes.
Preparing the Filling
- Peel 3 medium potatoes and cut them into cubes. Boil in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add 50 g of butter and mash until smooth and creamy. Season with salt and ground black pepper to taste.
- Stir 50 g of finely chopped green onion into the mashed potatoes. Let the filling cool slightly.
Rolling and Shaping the Dough
- After resting, lightly dust your work surface with flour. Divide the dough into four equal balls. Roll out each ball into a thin rectangle, about 1/8 inch (3 mm) thick.
- Spread 100 g of softened butter over the surface of each rectangle. Roll the dough into a tight log. Chill in the freezer for 15-20 minutes to firm up.
Cutting and Filling the Dough
- Remove the chilled dough log from the freezer and cut it into 5 equal pieces. Repeat with remaining dough.
- Roll each piece slightly to flatten. Place a generous tablespoon of potato filling in the center. Fold the edges over the filling and pinch to seal.
- Roll each filled piece into a rectangular pancake, then roll it into a tight swirl. Fold the swirl in half and make a small incision in the center for an intricate pattern.
Baking the Swirls
- Preheat your oven to 180°C (350°F). Grease a baking sheet with vegetable oil.
- Arrange the swirls on the prepared sheet, spacing them to allow for expansion.
- Brush with a mixture of 1 egg yolk and a splash of milk for a golden finish.
- Bake for 25-30 minutes, or until golden brown and cooked through.
Serving the Potato and Green Onion Swirls
- Allow the swirls to cool slightly on a wire rack. Serve warm for the best texture and flavor.