Catholic Recipe: Mandryky
- 1 scant Tbsp. or 1 (1/4 ounce) package active dry yeast
- 1/4 cup warm water (about 110° F)
- 1 Tbsp. granulated sugar
- 1 cup unbleached all-purpose flour
- 2/3 cup warm milk (about 100° F)
- 2 large eggs, beaten
- 1 tsp. salt
- 3 to 4 cups unbleached all-purpose flour
- 1/2 cup finely chopped onion
- 2 Tbsp. unsalted butter
- 2 cups cottage cheese or farmers cheese
- 1 large egg, beaten
- 2 teaspoons snipped fresh dill
- I teaspoon salt
- 2 cups finely shredded cabbage
- 1/4 cup finely chopped onion
- 2 Tbsp unsalted butter
- Pinch caraway seeds
- Salt and pepper to taste
Yield: 18 Filled breads
For the Dough
Prep Time: 4 hours
For Ages: 15+
Food Categories (1)
The feast of Saints Peter and Paul falls at the end of June and marks the height of the summer in the Ukraine. In the high ountain plains of western Ukraine, as the land is not suitable for farming, sheep and cattle are raised. On the feast of Saints Peter and Paul, the villagers honor the head shepherds and assistants for keeping the communal flocks safe and healthy with gifts of clothing, tools, and food.
An important part of this celebration is the special baked rolls called Mandryky, from the work mandruvaty, meaning "to wander." According to legend, the apostles Peter and Paul were sustained by these rolls while traveling on their missions.
These small rounds of filled bread are perfect to serve as a light lunch with soup or salad, as picnic fare, or as finger food for a party.
This recipe is just a sample of the many bread recipes from around the world for holidays and holydays. We highly recommend this book: Celebration Breads: Recipes,Tales and Traditions by Betsy Oppenneer.
Prepare Sponge In a large bowl, sprinkle the yeast in the water to soften. Stir the sugar, flour, and milk into the yeast. Cover and let rise for 30 minutes.
By hand Add the eggs, salt, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
By mixer In the mixer bowl, add the eggs, salt, and 2 cups of the flour to the sponge. Using the mixer paddle, beat on medium-low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
By food processor In the bowl of the food processor fitted with the dough blade, combine the salt and 3 cups flour with 4 or 5 pulses. Combine the eggs and sponge, and add to the dry ingredients. Pulse until the mixture comes together into a ball. Check the liquid-to-flour ratio. Pulse until the dough forms a ball, then process exactly 60 seconds.
By bread machine Put the sponge and eggs in the bread pan. Add the salt and 3 cups flour to the bread pan. Select the Dough cycle and press Start. While the dough is mixing, check the liquid-to-flour ratio. The machine stops after the kneading cycle. You may let the dough rise in the bread machine or a bowl.
First rise put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Prepare filling While the dough is rising, make the filling.
Cheese Filling Put the onion and butter in a small saucepan and cook over medium heat, until the onion is transparent. In a medium bowl, stir the onion, cheese, egg, dill, and salt together.
Cabbage Filling Put the cabbage, onion, butter, and caraway seeds in a saucepan arid cook over medium heat until the cabbage is limp and slightly transparent. Season with salt and pepper.
Shape Turn the dough out onto a lightly oiled work surface and roll 1/4 inch thick. Using a 3-inch cutter or the rim of a glass about the same size, cut the dough into rounds. Gather the dough scraps into a ball, cover with a towel, and let rest 10 minutes before rerolling and cutting as directed. With the edge of your finger and your thumb, pinch the edge of the rounds to create a decorative rim to hold the filling in place. Spread the filling of your choice over each round and place on parchment-lined or well-greased baking sheets.
Second rise Cover with a tightly woven towel and let rise for 45 minutes.
Preheat Oven About 10 minutes before baking, preheat the oven to 375° F.
Bake and Cool Bake for 20 minutes until the Mandryky are lightly browned. Immediately remove from the baking sheets and place on a rack to cool.
NOTE: This bread does not freeze well and is best eaten fresh. It can he made up to 2 days in advance and reheated on a baking sheet in a 375° F oven for 5 minutes.Recipe Source: Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer, Simon and Schuster, 2003
|Free eBook: Liturgical Year 2019-2020, Vol. 4|