Krompir piroske/Potato Pierogi

Please scroll down for English version

Pecivo koje me je bukvalno oborilo s nogu :))) Najmekse i najlepse piroske koje sam ikada pripremila i probala. Meni su najlepse sa kiselom pavlakom, ali ne odolevam ni onima sa mlevenim mesom, sirom... ostalo je jos samo da ih probam u slatkoj varijanti ;)

Potrebno za piroske:
500 gr belog krompira
50 gr margarina
2 zumanca
250 ml mleka
1 kasika secera
2 kasicice soli
1 kvasac
650 gr brasna
2 dl kisele pavlake

Potrebno za premazivanje:
2 zumanca
malo ulja
i jos 200 gr margarina



Priprema:
Obariti krompir u ljusci, oljustiti ga pa mu dodati margarin i napraviti pire. U prohladjen pire dodati 2 zumanca.
U toplo mleko dodati secer, so i kvasac pa ostaviti sa strane desetak minuta da se kvasac aktivira. Nadosli kvasac istresti u pire sa zumancima pa dodati polovinu brasna i polako mesiti testo postepeno dodajuci ostatak brasna. Testo treba da bude mekano, ali da se ne lepi za ruke i od ove kolicine brasna trebalo bi da preostane za posipanje radne povrsine pri razvlacenju. Umeseno testo ostaviti 1 sat na toplom da naraste.
Nadoslo testo razviti oklagijom na 1 cm debljine, premazati kiselom pavlakom i iseci na kvadratice.



Uzimati jedan po jedan kvadratic na dlan i zamotati pirosku u paketic tako da bude dobro upakovana sa svih strana tj. da se ne vidi fil od pavlake.



Piroske slagati u pleh oblozen papirom za pecenje. Izmesati zumanca sa malo ulja pa premazati piroske u plehu, a zatim zamrznuti margarin seci na listice i redjati sa sve cetiri strane svake piroske u plehu.



Peci u rerni zagrejanoj na 200 stepeni oko 30-ak minuta. Pecene piroske ostaviti da se malo ohlade pa ih razdvojiti i posluziti.



Original recept

English version:

Potato Pierogi

(recipe adapted from here)

500 gr white potatoes

50 gr margarine
2 egg yolks
250 ml milk
1 tablespoon sugar
2 teaspoons salt
40 gr fresh yeast
650 gr flour

2 dl sour cream

Topping:
2 egg yolks
little oil

200 gr margarine

Boil potatoes with the skin. Remove the skin, add margarine and mash potatoes. In the lukewarm mashed potatoes add 2 egg yolks.
In the lukewarm milk add sugar, salt and fresh yeast. Let stand for 10 minutes.
Then, add yeast to potato mixture. Add half part flour and knead the dough. Gradually add enough flour to create a soft dough (reserve litlle flour for a dusting work surface). Let the dough rise in a warm place for 1 hour.
Remove dough from bowl and place on a floured work surface. Roll out the dough 1 cm thick. Spread the sour cream over the surface of the dough and cut into small rectangles. Place each rectangle, one by one, over your hand (dough will be sticky) and shape it into roll. Pinch the ends together (3 sides) to seal the dough together.
Place Pierogies on a parchment lined baking sheets. Mix egg yolks with little oil and spread Pierogies.
Cut frozen margarine into slices and place between Pierogies (on all four sides).
Bake in the oven preheated to 200 degrees C for 30 minutes. Let them cool a little, separate and then serve.