Cheesecake with mashed potatoes from yeast dough recipe with photo. Yeast dough potato patties

I offer you another simple baking recipe for those who like to experiment with form and content - cheesecakes with non-traditional filling. In general, this kind of baking is a huge field for the realization of your culinary fantasies. You can put any ingredients in the filling, adjusting their proportions to your liking. I offer an option that is not only delicious (it goes without saying), but also budget-friendly - cheesecakes with potatoes. The recipe with a photo will clearly show how simple everything is. Therefore, try it!

Dough Ingredients:

• milk (I have baked, but any will do) - 0.5 tbsp.,
• water - 0.5 tbsp.,
• vegetable oil - 6 tbsp. l.,
• high-speed yeast (dry) - 1 tbsp. l.,
• salt - 1 tsp,
• sugar - 1 tbsp. l.,
• flour - 3 tbsp.

• potatoes - 500 g,
• salt - to taste,
• green onions - 100 g,
• egg - 1 pc.,
• butter (soft) - 1-2 tbsp. l.,
• seasonings, pepper and spices - at the discretion of the cook.

Egg for greasing cheesecakes before baking.

How to cook potato fritters (step by step)

1. Knead the dough.

Any version of yeast dough is suitable for such snack cakes, but with a minimum amount of sugar - it should be just enough to make the yeast work. I choose the safe method of kneading. Pour warm water into a glass, add milk to it. The result is exactly a glass of liquid.

Pour the liquid into the container where the dough will be kneaded, dilute the yeast and sugar in it.

Next, add flour to the dough. I pour all at once into a sieve and sift into a bowl of liquid. This amount of liquid takes 3 full tbsp. flour, without a slide. How to measure flour exactly? We pour it into a full glass, remove the extra small hill (it always turns out) with a spoon (see photo) and get a glass filled exactly to the brim.

Knead the dough with a spoon so that the flour goes into the liquid almost completely, but the dough is not yet formed to smoothness, and add salt and oil to the bowl.

Now place the contents of the bowl on the board and knead a soft, elastic dough. We put it in a bag while preparing the filling.

2. We prepare the filling for cheesecakes.

In this version, the filling will contain mashed potatoes and green onions, respectively, first you need to boil the potatoes until tender. We clean it, lower it into boiling salted water and bring it to readiness.

Mash the potatoes in a puree, then add finely chopped onion to it. We try the filling for salt, add it if necessary. Again, if you wish, season the filling with pepper, seasonings and spices - everything to your taste. I season with ground pepper and a little seasoning for potato dishes.

Knead mashed potatoes with onions - and the filling is ready.

3. We form cheesecakes.

By the time the preparation of the filling is completed, the dough has risen and is ready to form cheesecakes. We divide the dough into several small koloboks (the size depends on how large / small cheesecakes you want to get). I got 9 koloboks of medium size. Each bun is rolled into a cake and with the help of a glass we form a recess in the middle for the filling. There is no need to dust the glass with flour or grease with oil - the dough is not sticky at all and there will be no problems with the formation of a recess. I like it when there are more fillings than dough, so I roll out the cake quite thinly - somewhere up to 0.7 cm.

In the resulting recess, we impose the filling so that a small hill comes out.

Cheesecakes are formed - we send them to a baking sheet. It can be lined with paper or lightly oiled. I usually use paper - it's more convenient, faster and cleanup after cooking is minimal.

Lubricate the edges and filling of the formed cheesecakes with a beaten egg and send them to a preheated oven.

Take out as soon as the cheesecakes are browned enough.

Such cheesecakes go well with soup, instead of bread, and just with sweet tea, like regular pies.

I propose to cook delicious homemade cheesecakes with potatoes. Soft, hearty pastries are perfect for breakfast, lunch or dinner. Cheesecakes with potatoes will be appreciated by both adults and children. It goes well with first courses, with tomato juice, milk. Try it, you will definitely like it.

To make delicious yeast dough potato fritters, take these ingredients.

Pour sugar and dry yeast into warm milk. Stir and leave for 15 minutes in a warm place.

Add sunflower oil, salt, wheat flour.

Knead soft dough. Cover with a towel and leave in a warm place for 40-60 minutes.

Prepare the potato filling. Boil potatoes until tender. Grind with a potato masher until pureed. Add salt, ground pepper and butter. Stir. Cool to room temperature.

Form a sausage from the dough and cut into small portions. From each piece, roll out a cake of small diameter and place the blanks in a form with parchment. Leave on for 15-25 minutes.

Make a well in the center with a glass, brush with beaten yolk, lay the filling. Send to the oven, preheated to 180 degrees, for 30-50 minutes. Bake tarts until golden brown.

Vatrushki with potatoes (from the Old Slavonic language the word "vatra" is translated as "fire") is one of the most popular types of unsweetened open pies in Russia, which can be combined with tea, milk, soups and broths. The peculiarity of the dish is that the dough for potato cheesecakes is made with yeast, and the potatoes are boiled in mashed potatoes in advance. The total cooking time is 2 hours.

Ingredients for 6 servings:

• wheat flour - 2 cups (300 grams);
• fresh milk - half a glass;
• chicken eggs - 2 pieces;
• salt - half a teaspoon;
• sugar - 1 tablespoon;
• butter - 85 grams;
• dry yeast - half a bag (6 grams) or 15 grams of fresh;
• vegetable oil - 20 grams (for greasing the baking sheet);
• potatoes - 3-4 pieces (350 grams);
• sour cream - 25 grams.

If desired, you can add to the potato filling (at the 8th stage of cooking) pieces of bacon, fried onions, grated hard cheese, sausage, minced meat, chopped greens or a hard-boiled egg, as well as any spices to taste: coriander, ground black pepper, paprika etc.

Recipe for cheesecakes with potatoes

1. Heat milk on the stove to 32-34°C (warm but not scalding) and remove from heat.

2. Add sugar, salt and yeast to the milk. Stir, leave for 10-15 minutes in a warm place to activate the yeast.

3. Heat a quarter of a pack of butter in a saucepan over medium heat until completely separated, then remove from the stove and cool to room temperature.

4. Beat the eggs into a deep bowl, then beat with a whisk until smooth. Add melted butter, stir.

5. Peel and wash potatoes. Cut into 4-6 parts, put in a saucepan, add water and put on medium heat.

6. Add the risen yeast to the bowl with the butter-egg mixture. Mix. Gradually add the sifted wheat flour, kneading the dough of medium density (first mix with a spoon, then knead the dough for cheesecakes with potatoes with your hands on the countertop, periodically adding flour).

7. Roll the finished dense dough into a ball, transfer to a deep bowl and cover with a kitchen towel. Leave in a warm place for 60-90 minutes.

8. 15-20 minutes after boiling the potatoes, check the readiness (a fork or knife should easily pierce the flesh). Drain the water from the cooked potatoes, then mash until mashed without lumps. Add sour cream, 15-20 grams of butter, other ingredients (optional) and salt to taste. Mix until smooth.

9. Transfer the dough to a worktop sprinkled with flour, then roll into a roller. Divide the resulting "sausage" into 6 equal pieces the size of a plum and form into balls.

10. Grease a baking sheet with vegetable oil. Lay out the balls of dough so that the distance between the blanks is at least 5-7 cm.

11. Put the baking sheet in a warm place for 20-25 minutes so that the dough rises. During this time, preheat the oven to 200°C.

12. Dip a glass in the sifted wheat flour and make a hole in each dough piece with the bottom.

The glass should not push through the cheesecake

13. Fill the pits with potato filling (you can lightly press inward with a spoon), then grease the rims of the cheesecakes with sour cream (about a teaspoon per piece is required).

The main thing is to grease the edges well

14. Bake potato tarts in the oven on the middle rack for 18-20 minutes until golden brown on the dough.

Fragrant and melt-in-your-mouth cheesecakes are liked by both adults and children. They can be made with a variety of fillings. We list only a few: apples, pears, cottage cheese, potatoes. They can be prepared quickly and easily. We offer to adopt a recipe for cheesecakes with potatoes. In the article we will tell you how to do them correctly, and also share some secrets.

Tasty and inexpensive

For detailed description below), you should prepare a specific set of ingredients. Most likely, everything you need is in every kitchen. And if suddenly something does not turn out, then you can always take a walk to the grocery store. So what do we need? For cheesecakes with potatoes (the composition will be described later), you need to buy or make yeast dough yourself. It is best to choose the second option. We will talk about how to make yeast dough a little later. In the meantime, let's check if everything is prepared to make delicious cheesecakes with potatoes.

Required Ingredients

For the filling we need:

• Milk - one glass. Of course, you can take water.
• Mayonnaise or sour cream - three to four tablespoons.
• Potatoes - several large tubers. You can take small ones, they are more convenient to clean. But in this case, the amount must be doubled.
• Butter - 100 grams.
• Salt - to taste.

This is how the composition of potato fritters looks like. Or rather, their toppings. The necessary ingredients can be found without much difficulty. Now let's start preparing the base for the cheesecakes.

Yeast dough

Many housewives are well aware that the preparation of cheesecakes consists of several stages. It is necessary to make the dough, the filling, and then combine it all and arrange it beautifully. We will need the following products:

• Wheat flour - 2.5 cups (you may need a little more, depending on the density of the dough). It is best to take the highest grade.
• Water or milk - one glass.
• Salt - half a tablespoon.
• Chicken eggs - two pieces will be enough.
• Sugar - one or two teaspoons.
• Yeast. The hostess cannot do without this ingredient. If you want to speed up the cooking process a little, then take instant ones. Half a pack is enough.
• Butter or sunflower oil - 2-3 tablespoons.

Let's start preparing the dough. The steps will look something like this:

• Pour the milk into a small saucepan and put it on the stove, it needs to be heated, but not boiled.
• Add granulated sugar to the liquid, then salt and yeast. Mix everything well until completely dissolved. Then we remove the pan from the stove.
• We break the eggs in a deep plate and begin to beat them well with a mixer. Then add oil to them. If you take butter, then first it must be melted and cooled.
• Pour the egg mixture into the milk.
• Gradually begin to pour the flour into the liquid. Then knead the dough. We put it in a saucepan, close the lid and put it in a warm place. Next, we move on to the main action.

Recipe for cheesecakes with potatoes

It is quite simple and does not require much time. We have already prepared the dough, but for now we will deal with the filling. In order to cook cheesecakes with potatoes, we need to make mashed potatoes. Step by step:

• Take a medium-sized saucepan, pour cold water into it.
• Rinse the potatoes thoroughly from dirt, and then peel them.
• Let's turn on the stove. Each potato must be cut into several parts, so they will cook faster.
• Put them in a pot with water.
• When the water boils, the heating power can be slightly reduced.
• Now you need to salt the contents. Do not try to add a large amount of salt, it is better to add salt to an already prepared puree than to oversalt it.
• Now we need to heat up the milk. Pour it into a saucepan and put it on the stove. As soon as the first bubbles begin to appear, you can remove it from the stove.
• We try potato wedges for softness with a knife or fork. If they are freely pierced by cutlery, then you can turn off the stove and remove the pan from the heat.
• We drain the water. Mash the potatoes to a puree state, adding warm milk and butter.
• Place the pot in a cool place to let the potatoes cool down.
• Turn on the stove, it should be hot.
• Grease a baking sheet with sunflower oil.
• Cut off small pieces of dough and roll them into small cakes.
• Put a small amount of mashed potatoes in the middle and make sides around it.
• We shift the cheesecakes with potatoes to a baking sheet and put them in the oven.
• After 15-20 minutes, we take it out and put a small amount of sour cream or mayonnaise on the filling.
• We put it back in the oven. You can take it out after 10-15 minutes.
• Serve hot or warm.

Little tricks

How to cook cheesecakes with potatoes, you now know. But, there are some nuances that will help to make the most delicious pastries. So, we propose to pay attention to the following:

• Mashed potatoes for making cheesecakes are best diluted with hot milk.
• You can add a small amount of chopped and fried mushrooms (for example, champignons) to the filling. Also don't forget the butter. How many will you need? One or two tablespoons will suffice.
• You can also cook fresh cheesecakes with potatoes. The recipe is almost the same, only eggs and yeast are not added to the dough.
• Ready cheesecakes (each) should be greased with a small amount of butter.
• Some housewives are very fond of adding spices and seasonings to all prepared dishes. And can they be used in cheesecakes with potatoes? We answer that if you like some certain seasonings, you can use them.

Curd cheesecakes are known to all. But not everyone knows about the existence of cheesecakes with a different filling. Do you want to surprise and at the same time deliciously feed your loved ones? Prepare potato fritters.
Classic shangi (as they are correctly called) are baked on yeast dough. You can cook it yourself or buy ready-made. But there is another, "cunning", type of cheesecakes with potatoes. They cook within 15 minutes and taste divine. We'll talk about all this.
Let's start with a test.

Yeast dough for cheesecakes

Cooking time: 1,5 hour.
Servings: about 1 kg.
Kitchen appliances: two medium-sized bowls, whisk, kitchen towel, utensils for melting butter.

Ingredients

Yeast Dough Secrets

• Wheat flour (the highest grade or “extra”) must be sifted through a sieve: it will be saturated with air, the lumps will break, and the garbage will be sifted out.
• Liquid ingredients at warm temperatures (up to 40°C) will help the dough rise. Hot - will stop the fermentation process.
• Yeast dough loves long manual kneading, a cozy warm place without drafts and temperature changes. By covering it, you will create favorable conditions for lifting.
• The same applies to baking: send products to a sufficiently preheated oven and do not look into it unnecessarily.

Step by step cooking dough for cheesecakes

Video of making yeast dough for cheesecakes

You don't need as much dough as shown in the video. Therefore, cook according to the recipe above. Pay attention to the consistency and learn a few more subtleties of a successful yeast dough.

This dough is also suitable for baking or will be perfectly combined in a cheesecake.

Cheesecakes with potatoes - shangi

Kitchen appliances: oven, large baking sheet, large sheet of parchment paper, potato masher, glass with a bottom diameter of 5-7 cm, 2-liter saucepan, bowl, baking brush.

Ingredients

Step by step cooking potato fritters

Video of making cheesecakes

Pay attention to the average sizes of cheesecakes. Find out at what stage of cooking they need to be greased with mayonnaise.

Do you know that there are cheesecakes the size of a large baking sheet -? And there are cheesecakes like a pie -.

"Lazy" cheesecakes with potatoes

The recipe is intended for those who value their time.

Cooking time: 15 minutes.
Servings: 14-16 pieces.
Kitchen appliances: cutting board, oven, knife, small bowl, potato masher, baking brush, 2-liter saucepan.

Ingredients

Choosing a loaf

• For the preparation of "lazy" cheesecakes, sliced ​​\u200b\u200band milk loaf is not suitable. You should stock up on French bread, baguette or winkler. After baking, they will be crispy, and the puree will remain soft. This combination gives "lazy" cheesecakes an amazing taste.
  

Step by step cooking

Video of making "lazy" cheesecakes with potatoes

See how quickly this dish cooks. And the taste is not inferior to gourmet hot sandwiches.

Delicious Supplements

• For a variety of taste, mix ground boiled meat, mushrooms, herbs, boiled eggs, slices of ham or sausage into the puree.
• Sprinkle with grated cheese 5 minutes before the end of baking, pour with garlic sauce or melted butter.
• Cover with thin strips of bacon.

Do you have any ideas how to decorate or top up potato fritters? Tell us in the comments.