Step 1: prepare the dough.
Place a small saucepan of milk over medium heat and heat until hot. 34 -38 degrees Celsius. The liquid should be warm, so as not to burn yourself.Once the milk is hot, pour it into a small bowl. There we also add a couple of tablespoons of sugar, a little salt and dry granulated yeast.
Mix everything thoroughly and leave in a warm place, near the included stove, on 10–15 minutes.
Step 2: Prepare eggs and butter.
While the dough is infused, put 1/2 pack in a small saucepan butter and put it on medium heat.
After it has melted, cool the butter to room temperature in a cool place, such as near an open window. 
In the meantime, put several eggs in a deep bowl, the number depends on the size, if small - three, if large - two.
Beat them with a whisk until smooth and add the cooled butter there. Mix everything again and proceed to the next step.
Step 3: Prepare and Boil the Potatoes.
We do not waste time in vain, we begin to prepare the filling. Using a kitchen knife, peel the potatoes, wash the tubers under cold running water, cut each into 4–6 parts and transfer them to a deep bowl. Then pour the chopped potatoes with purified water and set to boil over medium heat.
Step 4: prepare the dough.
After 10-15 minutes pour the yeast that has risen in the milk into a bowl with the egg-butter mixture. We mix the liquids until a homogeneous consistency and begin to add there three glasses sifted wheat flour. We act gradually, at the same time kneading the dough of medium density with a tablespoon.
When the spoon stops helping, we continue kneading with our hands on the countertop, gradually adding flour. As soon as the dough becomes denser, roll it into a ball, transfer it to a deep bowl, cover with a kitchen towel and put it in a warm place on 1–1.5 hours.
Step 5: prepare the filling.
After 18-20 minutes after boiling, check the readiness of the potatoes with a table fork. If the teeth enter it gently, without pressure, remove the pan from the stove, holding it with a kitchen towel, and very carefully drain all the liquid from it.
Then we knead the pieces of vegetable with a crush to the consistency of mashed potatoes, preferably without lumps! After that, add sour cream, butter, salt to taste and mix everything until a homogeneous consistency - the filling is ready!
Step 6: form cheesecakes with potatoes.
1–1.5 hours insistence yeast dough will increase by 2 – 2.5 times. If it floats, add a little more flour to the bowl and lightly crush the semi-finished flour product with your hands. If not, just transfer it to a countertop sprinkled with flour and roll it into a roller.
Then we divide the dough into 10–12 portioned slices the size of a plum, form balls from them and put them on a non-stick baking sheet, pre-lubricated with a thin layer vegetable oil.
It is desirable that between them free space at least 5–7 centimeters, as the cheesecakes will increase in size during baking and may stick to each other. 
After that, put the baking sheet in a warm place on 20–25 minutes to rise the dough and preheat the oven up to 200 degrees Celsius.
Then we take a faceted glass, dip it into the sifted wheat flour and make a small hole in the center of each risen flour ball. 
After that, using a tablespoon, spread the filling over them and grease it and the rims of the formed cheesecakes with sour cream, half a teaspoon for each.
Step 7: bake cheesecakes with potatoes.
Now we put the still raw cheesecakes in the oven preheated to the desired temperature, on the middle rack. We bake them 18–20 minutes or until golden brown on the surface of the dough.
If during the preparation of flour products liquid flows out of the filling, do not worry, this will not affect the shape and taste of the cheesecakes. 
As soon as they are browned, we put kitchen gloves on our hands, we take out a baking sheet from oven, we rearrange it on a cutting board, previously placed on the table, and with the help of a kitchen spatula we transfer the pastries to a metal grate.
Lubricate hot cheesecakes with a thin layer of butter and leave in this form for 2-3 minutes. Then we cover them with a kitchen towel so that a gap remains, and cool the aromatic dish to room temperature.
After that we post flour products on a large flat dish and serve to the table.
Step 8: serve cheesecakes with potatoes.
Potato fritters are served warm. They are served on a dish or plate as an addition to dinner, lunch, afternoon tea or breakfast. This pastry is reminiscent of potato pizza or sweet pies. Enjoy!
Bon Appetit!
Very often, crushed hard cheese, fried pieces of bacon, fried onions, slices or cubes of sausages, as well as hard boiled egg;
Instead of dry yeast, you can use fresh - 25 grams;
If desired, the baking sheet can be covered with a sheet of baking paper;
Butter added to the dough can be replaced with vegetable;
Spices can be added to the filling to taste and desire: ground black pepper, paprika, coriander, dried parsley or dill;
For kneading dough, instead of milk, you can use cream diluted with water or sour cream.
I offer you another simple baking recipe for those who like to experiment with form and content - cheesecakes with non-traditional filling. In general, this kind of baking is a huge field for the realization of your culinary fantasies. You can put any ingredients in the filling, adjusting their proportions to your liking. I offer an option that is not only delicious (it goes without saying), but also budget-friendly - cheesecakes with potatoes. The recipe with a photo will clearly show how simple everything is. Therefore, try it!
Dough Ingredients:
- milk (I have baked, but any will do) - 0.5 tbsp.,
- water - 0.5 tbsp.,
- vegetable oil - 6 tbsp. l.,
- high-speed yeast (dry) - 1 tbsp. l.,
- salt - 1 tsp,
- sugar - 1 tbsp. l.,
- flour - 3 tbsp.
- potatoes - 500 g,
- salt - to taste,
- green onion- 100 g,
- egg - 1 pc.,
- butter (soft) - 1-2 tbsp. l.,
- seasonings, pepper and spices - at the discretion of the cook.
Egg for greasing cheesecakes before baking.
How to cook potato fritters (step by step)
1. Knead the dough.
For such snack cheesecakes, any version of yeast dough is suitable, but with a minimum amount of sugar - it should be just enough to make the yeast work. I choose the safe method of kneading. Pour warm water into a glass, add milk to it. The result is exactly a glass of liquid.
Pour the liquid into the container where the dough will be kneaded, dilute the yeast and sugar in it.
Next, add flour to the dough. I pour all at once into a sieve and sift into a bowl of liquid. This amount of liquid takes 3 full tbsp. flour, without a slide. How to measure flour exactly? We pour it into a full glass, remove the extra small hill (it always turns out) with a spoon (see photo) and get a glass filled exactly to the brim.
Knead the dough with a spoon so that the flour goes into the liquid almost completely, but the dough is not yet formed to smoothness, and add salt and oil to the bowl.
Now we place the contents of the bowl on the board and knead soft, elastic dough. We put it in a bag while preparing the filling.
2. We prepare the filling for cheesecakes.
In this version, the filling will contain mashed potatoes and green onions, respectively, first you need to boil the potatoes until tender. We clean it, lower it into boiling salted water and bring it to readiness.
Mash the potatoes in a puree, then add finely chopped onion to it. We try the filling for salt, add it if necessary. Again, if you wish, season the filling with pepper, seasonings and spices - everything to your taste. I season ground pepper and a little seasoning for potato dishes.
Knead mashed potatoes with onions - and the filling is ready.
3. We form cheesecakes.
By the time the preparation of the filling is completed, the dough has risen and is ready to form cheesecakes. We divide the dough into several small koloboks (the size depends on how large / small cheesecakes you want to get). I got 9 koloboks of medium size. Each bun is rolled into a cake and with the help of a glass we form a recess in the middle for the filling. There is no need to dust the glass with flour or grease with oil - the dough is not sticky at all and there will be no problems with the formation of a recess. I like it when there are more fillings than dough, so I roll out the cake quite thinly - somewhere up to 0.7 cm.
In the resulting recess, we impose the filling so that a small hill comes out.
Cheesecakes are formed - we send them to a baking sheet. It can be lined with paper or lightly oiled. I usually use paper - it's more convenient, faster and cleanup after cooking is minimal.
Lubricate the edges and filling of the formed cheesecakes with a beaten egg and send them to a preheated oven.
Take out as soon as the cheesecakes are browned enough.
Such cheesecakes go well with soup, instead of bread, and just with sweet tea, like regular pies.
Why do cheesecakes win a big section in cookbooks? The range of their options is surprising, and for lovers of savory dishes, there is an option with potatoes. This is a simple dish, and most importantly, it is hearty and tasty.
V Ossetian cuisine there is a variation of Russian cheesecakes with potatoes - this Ossetian pie with potato. It is larger in size and immediately associated with a large family. Dough is also made for it and mashed, and whey is added to the dough. For stuffing add Ossetian cheese. The result is a delicious juicy product.
The variant of cheesecakes with potatoes somewhat wins over cottage cheese, since cottage cheese cannot be stored for that long. Also, not everyone likes its sour taste. In any case, such pastries will decorate the feast.
Yeast dough and filling for cheesecakes with potatoes
How to prepare dough for cheesecakes? First you need to warm the milk, a little more than 250 ml. Dissolve one and a half tablespoons of granulated sugar in it, as well as one and a half teaspoons of yeast. The workpiece must be left for 10 minutes until the yeast "blooms".
Then add a quarter pack of butter, a teaspoon of fine salt and a pound of flour. Some housewives advise adding one egg. To make the dough softer - you need to put 2 tablespoons of sour cream. The butter should be chosen soft, and the dough should be kneaded until it stops sticking to the fingers.
The dough should end up being elastic. After kneading, it must be left to rise at a warm temperature. Keep in mind that when the dough rises, it will become 2 times larger in volume.
Now it's time to start stuffing. It is made from mashed potatoes. It is necessary to peel and boil about 400 grams of potatoes. Make a puree out of it, in which add 1 egg, medium-sized salt to taste and a little butter (about 50 gr.)
Potato fritters - quick and easy
To make cheesecakes, you need to divide the dough and filling into portions. Each of the balls into which the dough was divided must be rolled into a small bundle and divided into equal cuts, the size of a chicken egg. Roll them into balls.
Grease a baking sheet with oil, put prepared balls on it. They need to be flattened a little, from this they will increase in size. Spread mashed potatoes on them - it should be cooled down, but not completely. The layer should be about 1 cm thick. It must be leveled.
V correct version The puree should cover the entire cake. Grease the top of the workpiece with an egg shaken in milk. Cheesecakes should be left to soak for 15 minutes, and then put in a preheated oven (temperature about 200 degrees). It takes approximately 20 minutes to bake.
There is an option from rye flour. It was developed specifically for the recipe with potatoes. The taste is simply excellent, and cannot be compared with Russian curd cheesecakes.
Cheesecakes
How to make delicious potato fritters classic recipe! A great option to cook them for a picnic. Easy step by step recipe with photos!
1 hour
210 kcal
5/5 (2)
I always recommend young cooks to take on light baking picnic snacks more often. Many people start their culinary career by making scrambled eggs, gradually turning into an omelette, fearing that the other is not subject to their skills and experience. And it's in vain! At one time, for the first time, I decided to cook the most delicate cheesecakes with potatoes in the oven and did not regret it at all, since the process itself gives much more knowledge about baking than expensive cooking courses. I strongly advise respected beginners to do the same, because as a result you will get not only skill, but also a wonderful, fragrant and satisfying product that has an amazing rich taste that will not disappoint anyone.
Today I have prepared for you a branded family recipe potato fritters so that you can make this at any time famous pastries without worries and frantic searches on the Internet.
Preparation time: 60-70 minutes.
Kitchen appliances
- Baking tray for square or rectangular products with a diameter of 25 cm or more.
- Bowls (several pieces) deep from 350 to 950 ml, medium sieve.
- Linen and cotton towels, a saucepan with a volume of 500 ml.
- Table and teaspoons, metal grater, cutting board ( only wooden).
- Rolling pin, whisk, confectionery brush, measuring utensils (cup or kitchen scale) and wooden spatula.
You will need
Dough
In my opinion, the best cheesecakes are made from dough. own cooking, however, you can choose high-quality yeast in the store. Just remember to defrost it completely so that your cheesecakes turn out fluffy, airy and soft.
Filling
- 400-500 g potatoes;
- 1 chicken egg;
- 50 g of hard cheese;
- 7 g of table salt.
Additionally
- 1 egg yolk;
- 20-30 g sour cream;
- 1 teaspoon of purified water;
- 10 g butter or margarine.
At this stage, you need to decide whether you will cook cheesecakes with raw or boiled potatoes, since in order to use potatoes without subsequent heat treatment, you must first thoroughly wash them with a brush, and then peel them, grate them on a fine grater and immerse them in cold water. If you will cook it, then none of this needs to be done.
Cooking sequence
Training
Dough
The proofing time of the dough can be reduced by using the oven with the ability to control the temperature. Heat it up to thirty or forty degrees, put the bowl of dough inside and follow the process of raising the mass, which should almost double in size.
Filling
By the way, at this stage, you can add other spices to the filling, in addition to salt, which will give your product a knocking down, mouth-watering aroma - start with ground black pepper, and continue with your favorite seasonings such as basil, a mixture of allspice or marjoram. Just don't use too many different spices, as this will kill the delicious flavor of the dish.
Assembly and baking
If you decide to cook cheesecakes with potatoes not in the oven, but in a multicooker, after lubricating the bowl with margarine, put three or four flat cakes there and manually make recesses for the filling - so the products will not fall apart and will be perfectly baked in the "Baking" or "Bread" program.
That's all! Your amazing cheesecakes with fragrant potatoes are completely ready! Transfer them from the baking sheet to a spacious serving dish and garnish with fresh herbs, boiled quail eggs and young garlic - it will be just a bomb, my family usually cannot take their eyes off these amazing cheesecakes.
You can also sprinkle your hot artwork with sesame or sunflower seeds and top with mayonnaise, but this is a matter of taste, so try doing this on one serving first. I advise you to store products for no more than two or three days, because they quickly become hard and lose their taste properties.
Attention to the video
Watch the video to learn how to knead the dough perfectly and make beautiful potato fritters without any hassle.
Recipe potato fritters:
Cut the onion head very finely and fry with minced meat in a separate pan until tender. Be sure to add the mass and pepper.
We clean, wash and boil until cooked potato tubers. When cooking, be sure to salt the water. Mash hot soft potatoes until mashed and let this crushed mass cool to a slightly warm state.
Then we drive in the egg, pour in the flour and knead well with your hands.
We cut the tomato into a small cube, and three cheese on a fine grater.
We transfer the cooled minced meat filling into a bowl, add finely chopped dill to it and a little grated cheese. We mix.
Now that everything is ready, we begin to sculpt cheesecakes. With wet hands (the dough will stick to dry ones), take a little potato mass and roll it into a ball. Then we flatten this ball to a flat shape, getting a cake about 1.5 cm thick. Sprinkle one side of the cake with either flour or breadcrumbs and it is with this sprinkled side down that we spread it on a greased baking sheet. This sprinkling will prevent the cheesecakes from sticking to the frying surface.
Lubricate the cakes in the center with mayonnaise mixed with garlic gruel.
Then, slightly pressing into the potato base, spread meat stuffing. We barely reach the edges.
Distribute tomato cubes on top of minced meat.
We finish with a layer of grated cheese and send the potato fritters to the oven.
Bake for about 25 minutes at 160-170 degrees.
Serve potato fritters, of course, hot. But it should be noted that even when cold, the potato base remains soft.
We supplement potato tarts with any fresh vegetable salad and enjoy this delicious and original dish.
