Thursday, 28 March 2013

Mary's Perishke Марії Пиріжки

Mary's Perishke are the reason for smiling faces these days.  From Philadelphia to Fort McMurray friends and family are now enjoying this yummy treat, or at least planning a batch or two.  Little buns filled with cheese are most popular on the prairies, especially as a treat with dilly cream dressing. Tried and true recipe from an experienced hand!

Perishke Dough #1

1 pkg yeast
½ cup lukewarm water
4 Tbsp. sugar
1/3 cup butter (melted)
2 cups scalded and cooled milk
2 tsp. salt
3 eggs well beaten
Approximately 7 ½ cups of flour

Thoroughly dissolve 1 Tbsp. of sugar in lukewarm water and add the yeast. Let stand 15 minutes. Add the remaining 3 Tbsp. sugar, butter, milk, salt and eggs. Beat together. Gradually add enough flour to make a soft dough. Knead well. Cover and let rise till double in bulk, punch down and let rise again. Shape dough into walnut sized balls, flatten balls by hand. Place a little filling into the center. Pinch the edges together. Place on greased pan. Cover and let rise. Brush with egg wash, bake in 325 degree oven for about 15-20 minutes or until nicely browned.

To serve buns, place in a covered baking dish. Saute’ some chopped onion in butter, add dill, and whole cream; salt to taste. Pour over the buns, bake in the oven to warm about 20 minutes.

Perishke Dough #2

½ cup water
1 tsp sugar
2 pkgs. Yeast
1 ½ cups scalded and cooled milk
½ cup butter or shortening
½ cup sugar
1 tsp. salt
3 eggs
6 cups flour

Dissolve sugar in water, add yeast let proof. Add milk, butter, sugar, salt, eggs, and flour. Mix together by hand. Knead well. Cover, let rise in warm place until doubled in size. Punch down and let rise again.
Shape dough into walnut sized balls, flatten balls by hand. Place a little filling into the center. Pinch the edges together. Place on greased pan. Cover and let rise. Brush with egg wash, bake in 325 degree oven for about 15-20 minutes or until nicely browned.

Perishke Filling

2 cups dry cottage cheese or ricotta cheese
2 egg yolks
1 Tbsp chopped fresh dill
½ tsp. salt
Mix together well. Use to fill Perishke. 




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