- Cooking Time: 12 min
- Servings: 4-10
- Preparation Time: 30 min
- 2 ½ Tbsp. 21 grams (1 Package) Dry Yeast
- 1 ½ cup 210 grams mashed potatoes
- 1 ½ cup 360 mL luke warm potato water
- 1 ½ tsp. 9 grams salt
- 2 eggs
- 2/3 cup 160 mL melted coconut oil or butter for the dough
- 6-7 cups 1 kilo flour
- 3 Tbsp. 45 ml melted coconut oil or butter for basting
- 1st things first, this is a mashed potato based dough so make yourself some mashed potatoes. Use any kind, even sweet potatoes. For this recipe you need 1 cup or ~ 210 grams of mashed potatoes. I suggest making a little extra for eating or using in another recipe. The dough is much easier to work with when the potatoes are peeled. If you remember, save some of the water you used to steam or boil the potatoes.
- Add yeast to lukewarm potato water and mashed potatoes. Add sugar & salt, lightly stir, then let stand until the yeast is dissolved (about 5 minutes), then add eggs and mix.
- Add half the flour, mixing well, add the coconut oil or butter, now add most of the remaining flour.
- Knead until the dough is easy to handle. You can let the dough firm up and rise a little on a lightly floured bread board or in a lightly oiled bowl. It’s recommended to cover it with a damp bread cloth if you have one.
- While your dough rises, you can think of what you will use for a filling.
- There are so many wonderful things to stuff the beerox with; you may find yourself making this a lot!
- Try: Curried veggies w’ or w/o tofu or meat
- Sausage and sauerkraut
- Ground meat, cabbage, and onions
- Soft butternut squash
- Fruit with a little honey
- Remember to cut your stuffing into small pieces.
- Divide your dough into 4 balls. Roll one ball out at a time. There are many ways to envelope your filling.
- I prefer making 3 dimensional pyramids by rolling the dough on a floured bread board, cutting off a triangular edge. Place in the palm of your hand and put a few spoons of stuffing in the center. Now pinch the edges together. Paint with melted butter/oil and bake 15 minutes at 350 degrees.
NotesThis wonderful filled pastry of Eastern European origin was originally stuffed with ground beef, cabbage and onions. It was first shared with me by Joni McFarlin. I have made this one food item more than any other. It is convenient to eat and was a Monday night poker staple.
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