I love making palyanichki, where I live, that's what they call plachindy. But for me the name is not as important as the result and the product itself. I have already written about my all-purpose yeast dough. Here's his recipe.
I make my dough with yeast. It's easy for me. No fuss. I use bread yeast, no dry yeast. They don't taste the same when baked.
Approximate ingredients:
Flour 800 grams
Milk 250 grams
150 grams of water
Vegetable. Butter 80 grams
1.2 eggs
Yeast 30 grams
Sugar 1 tablespoon with a spoonful
Salt half a teaspoon
Mix the milk and water, at 45 degrees, add the yeast. Stir by hand, then salt and add sugar. Add eggs, butter and flour. You can do it all with a spoon, but you don't have to rub your hands in it.) We receive thick mixture. We put it in a warm place for an hour, one and a half hour. After that we put the risen dough on flour. We make balls, for palyanichki (plachinde) and tell one by one thinly, sprinkling flour on both sides when rolling out. So as not to stick and not to tear our palyanichka.
The most delicious are palyanichki with cottage cheese and egg. But it is also very delicious if you add green onions and fresh dill. There are many variations sometimes you just want cottage cheese and egg, my wife likes it better, I like it with greens.
You can fill them in all kinds of ways, with mashed potatoes, with minced meat (almost cheburek) with potatoes and sauerkraut. But today I made it with cottage cheese and eggs and mashed potatoes. I really like them fried with potatoes. They have such a delicious, crispy crust when they're just fried.
You roll out a thin circle of dough, a small one, about 150 grams. I put the filling in the middle and close the palyanichka, then I carefully roll it out with a shaker, just a little bit.
Fry them in a thick-walled frying pan, on low heat under a lid. It is important then to turn them over and when both sides are fried put them on a plate, or better on a board with parchment. It is not necessary to put them on top of each other. It can be done after it cools down. That they steamed and stayed crispy for a while.
All my family and my friends love my palyanichki (platsindy) They are made with other dough and on kefir or sour milk, my grandmother used to cook so, also delicious.
Look at what it looks like. Success to you, dear colleagues.
