Baba's Baked Perishke

[Vlodko_D]

Hello Everyone,

I've only visited Ukraine once but did have a chance to visit Tato's village. But I didn't have the opportunity to taste Ukrainian butter nor did I realize that the flloor made in Ukraine was different.

But I would appreciate a North American recipe, if there's one.

I have fond memories of Baba baking these "periske" and after a long walk back from town while picking her up some supplies, I would be greeted in the kitchen with these fresh periske on the table. While they were still warm, we'd dunk them in sour cream and joyfully eat them.

They were delicious.

Thank you all for responding to my inquiry........Volodymir.......

[stepanstas]

I though i would find the receipe, but i didn't

I'm suprised nobody posted it yet, i will try to keep looking

I did ask my mom if she would make it and she said that in America it would not taste right, or at least with the food she had. She does want to buy it in a store though.

[Kathy]

Here's the recipe -

1 teaspoon sugar
1/3 cupe lukewarm water
1 package dry granular yeast
1 cup scalded milk
1/4 cup butter
2 eggs, beaten
1 1/2 teaspoons salt
1/3 cups sugar
4 1/2 to 5 cups sifted flour.

Dissolve the sugar in the lukewarm water. Sprinkle the yeast over it and let stand 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add eggs, salt, sugar and yeast. Mix in enough flour to make a medium soft dough for bread. Knead on a floured board until smooth and satiny. Return to the bowl and cover with a damp cloth. Let rise until dough doubles in bulk. Punch down, knead a few times in the bowl, and let rise again.

When dough rises, cut off small egg sized pieces. Flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the centre, bring the edges together, and press to seal securely. All the edges must be free of filling. Shape into an oblong with a plump centre and tapering ends. [If a rich and crusty dough is desired, dip after they are filled in melted butter - but be careful with this method, as the pyrizhky can burn easily!]

Place sealed side down on a greased baking sheet (or better yet, on parchment paper) 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about an hour.

If the pyrizhky are not dipped in butter, bruth them with a beaten egg diluted with 2 tablespoons of water or milk. Bake at 375F for 30 to 35 minutes.


It is important to sift the flour. The amount of flour will not be less than 4 1/2 cups, but it depends on the type of flour used. I use pastry flour, which usually requires more flour. If the dough is sticky, you need more flour.

It is also important that the water be not too hot or to cold for the yeast. The yeast should rise. Don't use it if it doesn't, or you will waste your money!

When the dough is set aside, cut a cross in it. Do this again when you punch the dough down.