Ukrainian Yeast Raised Rohalyky Recipes

UKRAINIAN HAZELNUT YEAST ROLL-UPS ROHALYKY

Steps:

• FOR THE DOUGH: Dissolve the yeast and sugar in the water and set aside for 5 minutes.
• Place the flour in a large bowl or the bowl of a stand mixer. Add the butter and rub it in with your fingertips or mix at medium speed, to a coarse meal. Add the eggs and salt, then add the yeast mixture. Use a wooden spoon or a mixer fitted with the dough hook to mix together to a soft dough. If the dough is very sticky, knead in a little extra flour.
• Place the dough in a heavy plastic bag and tie tightly, leaving room in the bag for the dough to expand. Place in a second bag and tie tightly. Fill a large bowl or pot three quarters full of lukewarm water and place the dough in the water. Let stand until the dough rises to the surface, about 1 1/4 hours.
• FOR THE FILLING: Meanwhile, prepare the filling: Place the oats in a food processor and process to a slightly finer texture. Add the hazelnuts and finely chop.
• Beat the egg whites in a large bowl until stiff, but not dry. Fold in the oat and hazelnut mixture, then add the remaining ingredients and fold in to make a coarse paste. Set aside.
• Place two racks just above and below the center of the oven and preheat the oven to 375°F Line two baking sheets with parchment, or lightly grease them.
• TO FILL COOKIES: Turn the dough out onto a well floured surface and knead briefly. Cut into 6 equal pieces. Sprinkle about 2 Tablespoons sugar onto an un-floured part of the work surface. Work with one piece of dough at a time, leaving the others loosely covered with plastic: Flatten the dough on the sugared surface with the palm of your hand, then roll out to a circle about 6 inches across and just less than 1/4 inch thick. Cut into 8 wedges. Place 1 1/2 teaspoons filling across the WIDEST part of each wedge, then roll each up toward the point.
• Place on a prepared baking sheet point side down, leaving an inch between them. Repeat to shape the remaining cookies, sprinkling a little sugar (1 or 2 Tablespoons) on your work surface each time before rolling out the dough. Let the cookies rise, loosely covered, for 15 minutes.
• Brush the cookies with the egg wash and sprinkle with a little sugar. Bake for 12 minutes, or until lightly golden. Let cool on fine mesh racks before serving. Makes 4 dozen hazelnut filled rolled up cookies.
• NOTE: Hazelnuts known as noisettes in French, are sometimes called filberts in the United States. Shelled hazelnuts still have their papery thin brown skins. The easiest way to remove the skins is to lightly roast the nuts and then rub them between your hands or in a towel. Don't worry if some skin remains on them.

UKRAINIAN YEAST RAISED ROHALYKY

Steps:

• FOR THE PASTRY: Dissolve yeast and sugar in 1/2 cup water.
• Let stand until softened.
• Rub butter into flour as for pie crust.
• Beat eggs and salt together.
• Add dissolved yeast, eggs and mix with flour mixture to make a soft dough.
• Put dough in greased bowl, cover, and place in a warm spot until dough doubles in bulk about 1 hour.
• Take a piece of dough about the size of a tennis ball and roll out into a circle on surface which has been sprinkled with sugar, about 1/4 inch thick.
• Cut into 8 wedges.
• Place 1 tsp.
• of desired filling on wide end of wedge and roll up to the point.
• Place them on a greased baking sheet and let rise 15 minutes.
• Bake at 375 degrees F.
• for 12 to 15 minutes, or until done.
• FOR THE FILLING: Grind walnuts and oatmeal together in food chopper.
• Add remaining ingredients and use as filling for rohalyky.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.