Directions: |
Directions:Preheat oven to 350F. Line cookie sheets with parchment paper.
In a small bowl 1½ cups water, 3 tsp sugar, and 3 Tbsp yeast. Let stand 15 minutes
In a large tupperware bowl add the 2 cups scalded milk add the ¾ cups oil, ½ cup sugar and 2 tsp salt. Add the yeast mixture to this and combine. Add 4 beaten eggs and start adding the 8 cups flour.
Knead well and let stand covered for 1 hour.
This does not need to be punched down, its ready to roll out in 1 hour.
Filling:
In a small bowl, mix together all ingredients and set aside.
Roll sections of dough onto a lightly dusted with flour surface. Roll fairly thin and cut our small circles. Fill each center of the circle with a small amount of cottage cheese filling, careful to not overfill or get on the edges or they won't seal. Then fold the edges over together and pinch together really well and round them off to look like little loaves of bread. Place seam down onto the parchment lined baking sheets. Once sheet is full, place into the oven and bake for approx 20-25 minutes or until lightly browned on top. Let cool completely on tea towels or wire racks before bagging and freezing.
When ready to serve. Place the thawed perishke into a casserole dish and warm in the oven at 325F for about 30 minutes then cover with creamy dill sauce.
Dill Cream Sauce ( enough for approx 5-6 dozen perishke)
In a medium sized saucepan, on medium-low heat make a roux; melt the butter, add finely chopped onions and saute until onions are tender, if the onions soaked up all the butter you can add a bit more butter, then add flour to the butter to make a paste. Using a whisk gradually add the heavy cream. Continue to whisk until your cream sauce thickens. Add chopped dill and stir. If your cream sauce isn't thickening, in a small glass make a paste with cornstarch and water and add to the cream sauce and keep stirring and cooking until it thickens.
If you want to amp up flavour, you can also add 1 Tbsp of Chicken Stock powder to this cream sauce. Tastes amazing.
Pour the dill cream sauce over the warmed perishke and enjoy! |
This recipe for Grandma Brodniansky's Perishke is from