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buns – Hip Hop Cookbook http://hiphopcookbook.com/recipes Recipes Sun, 16 Mar 2008 22:06:51 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Ukrainian Dill Buns http://hiphopcookbook.com/recipes/ukrainian-holiday/ukrainian-dill-buns/ http://hiphopcookbook.com/recipes/ukrainian-holiday/ukrainian-dill-buns/#respond Sat, 18 Nov 2006 06:15:53 +0000 http://hiphopcookbook.com/food/ukrainian-holiday/ukrainian-dill-buns/ Continue reading Ukrainian Dill Buns]]>
  • 1 cup milk
  • butter
  • 2 1/2 tsp yeast
  • 1/4 cup warm water
  • 4 eggs
  • salt
  • pepper
  • 1/4 cup vegetable oil
  • 2 tbsp sourcream
  • 2 tbsp sugar
  • 4 1/4 cups flour
  • 1 1/2 lb potatoes, peeled
  • 1 onion, minced
  • 3/4 cup fresh dill, minced
  • 1 cup dry cottage cheese
  • light cream
    1. Scald the milk and then set aside to cool.  Add 1 tbsp of butter to the milk.
    2. Put the yeast and 1/2 tsp sugar in a small bowl with the warm water.
    3. Separate 3 of the eggs.  Beat the egg whites until they hold soft peaks.
    4. Add 1 tsp salt, oil, sourcream, and 2 tbsp sugar to the egg yolks.  Beat together.  Mix in the yeast and the milk.
    5. Lightly fold in the egg whites.
    6. Add 4 cups of flour and stir.
    7. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic, working in extra flour as needed up to about 1/4 cup.
    8. Generously flour the working surface again.  Set the dough on top and turn a large mixing bowl over to cover the dough.  Let the dough rise for 45 minutes or more.  Meanwhile prepare the filling.
    9. Boil the potatoes in 3 cups of water and 1/2 tsp salt for about 17 minutes.
    10. Drain and mash the potatoes. 
    11. Over medium heat, melt 1 tsp butter in a non stick saucepan.
    12. Add the onion, turn the heat to low, cover, and sweat the onions for 10 minutes.
    13. Mix the onions, dill, 1 tsp salt, 1/2 tsp pepper, and cottage cheese into the mashed potatoes.
    14. Beat the remaining egg and mix it into the potatoes.
    15. Preheat the oven to 350 F and grease a large cookie sheet.
    16. Punch the risen dough down and knead it to remove air bubbles.
    17. Divide the dough in half, and then divide each half in 8.  The total will be 16 sections in all.  If you want smaller buns, divide the dough into more, equal, sections.
    18. With your fingers, shape each section into a 3 to 4" wide circle.
    19. Put a large tablespoon, larger than an egg, of the potato filling into the centre of the circle.
    20. Pinch the dough together around the filling and set the bun, seam-side down on the cookie sheet. Repeat with the remaining dough and filling.
    21. Cover the buns with a tea towel and let rise for 10 minutes.
    22. Bake for 25 minutes until golden brown.
    23. Serve hot with light cream.
    24. To reheat, mince an onion and brown it in 1tbsp butter.  Add 1/3 cup light cream or milk to the pan and place the buns in the cream.  Cover and cook for about 5 minutes.  If they aren't hot enough microwave to heat the centres. 
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