Place the potatoes into a large pot and cover with
salted water. Bring to a boil over high heat, then
reduce heat to medium-low, cover, and simmer until
tender, about 20 minutes. Drain and allow to steam
dry for a minute or two. Heat 1/4 cup of vegetable
oil in a skillet over medium heat. Stir in the
onion; cook and stir until the onion has softened
and turned translucent, about 5 minutes. Combine
potatoes and onions in a large bowl; season with 2
teaspoons of salt, pepper, sugar, and garlic. Mash
until smooth; set aside.
Preheat an oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper.
Beat eggs, 1/2 cup of vegetable oil, warm water,
and 1 teaspoon of salt. Gradually stir in flour.
When the dough has pulled together, turn it out
onto a lightly floured surface and knead until
smooth and elastic, about 8 minutes. Divide the
dough into thirds and roll each piece out to about
9x13-inches. Slice the rolled dough in half
lengthwise, then spread the potato mixture down
the center of each strip. Roll each strip around
the filling and gently press to seal. Repeat with
the remaining dough and filling to end with six
logs.
Cut each log into 1-inch slices and place cut side
down on the prepared baking sheet. Gently press
the edges of the dough toward the center of the
potato mixture to form a bun. Beat egg yolks and
milk together in a small bowl. Brush each knish
with the the egg yolk mixture.
Bake in the preheated oven until golden brown, 35
to 45 minutes.
Originally Submitted
4/5/2013
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