Russian Shaneshky

Prep time : 2 hours

Cook time : 30 minutes


For dough 11/2 cups Maida 1tsp Yeast 4tbsp Melted unsalted butter 1 Egg 1/6 cup Sugar 1/2tsp Salt 1/3 cup Lukewarm milk

For stuffing 2tbsp Soaked cashews 2tbsp Soaked walnuts 2tsp Black currants 1 medium sized potato boiled and peeled 1tsp crushed garlic 1/4 cup chopped dil leaves 2tsp Maggi masala Salt to taste 1 tsp Black pepper powder 1tbsp Cheese spread 1/4 cup Sour cream 2tbsp Grated cheese

For egg wash 1 egg beaten


  • Activate the yeast by mixing 1tsp of active dry yeast to 1tbsp of milk and 1tsp sugar. Keep aside for 15minutes.

  • In a mixing bowl sieve flour and add salt and sugar to it.

  • Now add the remaining milk, butter,egg and activated yeast and knead the dough.

  • Keep stretching and kneading until a smooth dough is formed. Cover the dough and allow it to rest for 1 hour.

  • For filling : In a grinder put all the ingredients except black currants, dil leaves, black pepper powder,sour cream and grated cheese. Blend to a fine paste. Now add black currants, dil leaves and black pepper powder . Give it a good churn. Once the dough has doubled in size degas it and divide it into 4 equal parts. Shape it round and make it hollow from the centre and thick from sides. Fill the hollow space with the filling and top it with sour cream and grated cheese. Now cover them with a damp cloth and put to rest again for 15 minutes.

  • After 15 minutes give each Shaneshky egg wash with the beaten egg on the dough surface.

  • Bake it in a preheated oven at 200c for 25-30 minutes till the dough surface turns golden.