Recipe: Kanysh step by step with pictures | Handy.Recipes


Cooked Kanysh

Time to cook: 180 minutes

Total Servings: 8

Nutritional Value

Before I knew it I was at level 1. Thank you so much to everyone who supported my "diary entries"! And, of course, I would like to mark this event with a recipe, but this time with step-by-step photos. I couldn't find such a recipe on the site, but if I'm wrong, I'll delete mine immediately. I invite everyone to tea with gourd.

Author of the recipe

Ingredients for kanysh:

  • Cottage cheese (fat homemade or kaymak) - 300 g
  • Sour cream (at least 20% fat) - 1 glass
  • Chicken egg (1 for dough and 6 for stuffing) - 7 units
  • sugar (.+ 1 tbsp.l. in the dough) - 200 g
  • Vanilla sugar - 1 teaspoon
  • Wheat flour / Flour (+ 1-2 tbsp.l.) - 250 g
  • Salt - 1/8 teaspoon
  • Vegetable oil - 1 tablespoon
  • Butter - 10 g
  • Egg yolk - 1 pc
  • Water (warm boiled) - 125 ml
  • Yeast (dry) - 7 g
  • White chocolate (for decoration, if desired) - 100 g

How to cook kanysh step by step with photos

Ingredients for the filling.

Kanysh is a traditional Cossack pie. The recipe for it varies depending on the specific area where it is baked. I'll tell you how it's made in our town, Kalach. Kanysh is usually made with kaimak. And here, by "kaymak" I mean not dairy product, but cream taken from the fat boiled milk. But, since. к. kaymak is not cheap and you can't buy it everywhere, so I'll show you a more economical variant of kanysh made with home-made cottage cheese.

We beat a good, non-grain curd with a mixer and vanilla sugar (in a traditional recipe curd is beaten with a spoon and vanilla sugar is not put, of course, this is a modern addition) until it becomes creamy.

Then, a little at a time, add sugar, continuing to whisk.

Then, a bit at a time, add sour cream.

Add all 6 eggs, beating well with a mixer after each one.

The filling is ready. It comes out very runny. Cover it with cling film and put it in the fridge.

Next, we prepare the dough. In fact, the dough here plays the role of a shell for a lot of stuffing, so you can make your favorite version. The condition: the dough must be yeast and not too flaky, because the filling is very filling, there is no need to make the pie even heavier with dough. Dissolve the yeast in the water.

Add sugar, salt, egg and oil.

Then add 250g. flour and knead the dough. If needed, add 1-2 more tablespoons of flour. Knead until the dough begins to stick to your hands.

In a bowl, put the lid on tightly and keep it warm (I place it on an electric fireplace).

While the dough is coming, line a 29-cm diameter baking sheet with butter. It is better to take a thick-walled mold, so the thin bottom crust of dough will not stick. Traditionally, kanysh are baked in cast-iron pans with low rims, and I used such a pan for my pie. The dough came up.

But not all of it goes into the kanysh, only 300 grams., You can use the rest as you see fit. For example, while the kanysh is melting, bake a bun.

Sprinkle some flour on the table and roll out the dough

Make a thin circle, the diameter of which is a little larger than the diameter of the pan. Using a rolling pin, transfer it to the pan.

Pinch off any thin spots with your fingers and fold the edges.

Pour the filling and leave the cake to rise.

Turn the oven on "Top and bottom", preheat to 140 degrees. Brush the sides of the pie with egg yolk and put it in the oven.

Here comes the most disgusting part of the process - adjusting the temperature of the pie. The cake is a capricious one, if the temperature is too high the filling will at first be puffed up, and then it will snap in the center, after baking there will be ugly cracks. So we do this: bake the pie at 140 degrees until the rims begin to brown, then cover with foil, switch the oven to "Top", Increase the temperature to 160 degrees and bake for 15-20 minutes. Then increase temperature to 200-220 degrees and bake until stuffing will not ripple and solidify. It took me about an hour. The filling may go up in a small dome, but after we take the cake out of the oven it will go down. When ready the filling will not shake, but if you pierce it with a toothpick, it will have soft white crumbs on it. Trim the sides with a sharp knife and brush them with melted butter. If you don't do this, the sides of the cake will crisp up. Leave the cake in the mold until it cools completely. Т. к. I made it late at night, so I just put it in the fridge overnight.

When the cake cools, we take it out of the form with a spatula and put on a plate. That's basically it, but I also like to sprinkle the top with grated or chopped white chocolate. The pie is ready and you can eat it!

The kanysh is similar to some curd pies in composition, but it has differences, too. The flavor of kanysh is special, like the most delicate soufflé. I'd say it melts in your mouth. But you have to try it carefully, so as not to overeat it, because it is a very filling dish. Bon appétit, everyone! I made this kanysh for a family friend's birthday, and I made this one on kaymak back in the springtime.

Nutritional Value:

Whole Dish:
3872.1 Calories
147.5 g
158.2 g
484.7 g
Per Serving:
484 Calories
18.4 g
19.8 g
60.6 g
229.1 Calories
8.7 g
9.4 g
28.7 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Eggs, Sourcream, Tender, Water, Creamy, Yeast, Egg Yolk, Baking, Vanilla sugar, Cake, Cakes, Chocolate White, Sweets, Pastry

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