Baba's Baked Perishke

[Vlodko_D]

Hello Everyone,

When we were kids, I remember my Baba making these baked perishke, which were made out of a yeast dough. Although Mama always makes the traditional perohy, she's never tried to make those that Baba did.

What I do remember, is that she'd create a ball of dough with a cottage cheese styled stuffing and place them on a baking dish, which would make them form together, kind of like little mini breads.

But after they were taken out of the stove, we'd split the mini buns apart and dip the warm perishke into sour cream....What a delicious treat.

Does anyone have the recipe for these baked perishke?

Vlolodymir..........

[Silkrem]

Is it something similar?

[Vlodko_D]

Silkrem,
I could not see your picture in your reply.

Volodymir

[Silkrem]

[Vlodko_D]

Silkrem,

They look exactly like that. Mmmm, brings back old memories while staying at Baba's.

How many different types of stuffings have you had while eating these
perishke? I've only had the fresh cottage cheese one.

Do you have the recipe, please?

Volodymir.........

[Kathy]

Thank you for the picture, Silkrem. The tablecloth and even the china reminds me of that in my husband's apartment in Kyiv.

Vlodko, if you'd like a recipe, I'll post one. But baking is kind of like chemistry - you have to be precise with measurements. If you've never worked with yeast, it can be a bit of a challenge. The water for yeast must not be too hot or too cold, or the yeast won't rise. Always add sugar to the yeast, too (some recipes assume bakers know this).

Ukraine recipes for baked goods won't work in North America because Ukrainian flour is different, as is Ukrainian butter. I think the Ukrainian products are better. Ukrainian wheat has more time to ripen, and the butter is lighter. So, you'll need a North American recipe.

[stepanstas]

Originally Posted by Kathy

Thank you for the picture, Silkrem. The tablecloth and even the china reminds me of that in my husband's apartment in Kyiv.

Vlodko, if you'd like a recipe, I'll post one. But baking is kind of like chemistry - you have to be precise with measurements. If you've never worked with yeast, it can be a bit of a challenge. The water for yeast must not be too hot or too cold, or the yeast won't rise. Always add sugar to the yeast, too (some recipes assume bakers know this).

Ukraine recipes for baked goods won't work in North America because Ukrainian flour is different, as is Ukrainian butter. I think the Ukrainian products are better. Ukrainian wheat has more time to ripen, and the butter is lighter. So, you'll need a North American recipe.

Ohh i love eating that. I ate if a few times in America but as Kathy said, its not that good.

Call me weird but as a kid i used to take a slice of butter and eat it in Ukraine. Ukrainian butter had a different taste to it. I wouldent call it sweet, but deffinatly good. And Ukrainian bread, and milk, and meat, and ...
I have to stop somewere.

I have a Ukrainian receipe book in pdf form, ill see if its in there.