Recipe: Lenten Spinning Cakes step by step with pictures | Handy.Recipes

Lenten Spinning Cakes

Cooked lean potato patties

Total Servings: 12

Nutritional Value

Rus fried in boiling fat pirozhki called "spun pirozhki" or "pryazheniki", frivolous word "fryer" was not yet known. They were baked with different fillings of the simplest leavened dough. These are the pies my husband baked by his grandmother. Lenten pies filled with potatoes, fried onions and mushrooms. In spite of their simplicity, the patties are amazingly delicious, fluffy and soft. I recommend!

Author of the recipe

Ingredients for Lenten spice cakes:


  • Water (250 ml) - 1 glass
  • Vegetable oil (+ 250 ml for frying patties) - 1/3 glass
  • yeast (dry) - 1 teaspoon
  • Sugar - 1 tablespoon
  • Salt - 1/2 teaspoon
  • Wheat flour / Flour - 2.5 glass


  • Potatoes - 600 g
  • Mushrooms - 200 g
  • Onions - 2 pcs
  • vegetable oil (for frying onions and mushrooms) - 2 tablespoon
  • Salt (to taste)
  • Black pepper (to taste)

How to cook Lenten Spice Cakes step by step with photos

Putting the dough together. Get two bowls: one large and one small. In the large bowl, sift flour and mix with salt. In a small bowl pour warm water, add sugar, stir, pour dry yeast on top and let it rest for 15 minutes. After 15 minutes, when a foamy "a cap appears on the surface of the water", stir it and pour it into the bowl with the flour. Start mixing with a spoon, adding vegetable oil in two steps. Put the spoon aside and start kneading the dough by hand right in the bowl. Knead for 3 minutes and leave the dough for about 20 minutes to soften. Then dump out the dough on a lightly floured table and knead for about 10 minutes until smooth.

Return dough to a large bowl, cover with a wet towel and leave in a warm place (for example, on the edge of a stove) for at least an hour, until doubled in volume. This is about right up to this point.

While the dough is hardening we make the stuffing: boil potatoes, fry onions and mushrooms.

Mashed potato boiled potatoes into a purée, add fried onions and mushrooms, along with the oil in which they were fried. Stir . Season with salt and pepper to taste. You can add a handful of chopped dill. Leave the stuffing to cool to room temperature.

Grease a piece of pastry mat or oiled oil on a floured pastry mat and grease our hands with it. Turn out the risen dough and divide it into 12 pieces. More pieces can be made, the patties are quite large.

Knead a piece of dough into a patty and put a tablespoon of the cooled filling. It's convenient to do it on the palm of your hand.

Pinch the patty and put it on the table with the patty up. Let the patties stand for 15-20 minutes for proving.

Heat up a frying pan with vegetable oil on medium heat for 15 minutes. The readiness of oil is judged on the following way: if we put the tip of a dry wooden toothpick into heated oil and oil bubbles instantly appear around it, it means that the oil is heated enough for frying patties. Put the patty with the pinch facing upward on one palm, press it with the other palm to form a patty, and put it into the oil with the pinch facing downward.

Fry the patties for about 2 minutes on each side.

If you feel lazy you can fry the patties on the sides as well.

Drain the patties on a sheet of paper towel to remove excess grease.

Then put them in a saucepan and cover with a lid.

Let the patties cool slightly and serve. They're especially tasty warm! Enjoy!

Nutritional Value:

Whole Dish:
3972.1 Calories
49.9 g
245.6 g
396.6 g
Per Serving:
331 Calories
4.2 g
20.5 g
33.1 g
219.5 Calories
2.8 g
13.6 g
21.9 g

Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Onions, Mushrooms, Mushroom, Potato, Fried, Bread, Yeast, Cakes, Dough, Vegetable Dough

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