Potato and Green Onion Swirls: A Homemade Delight

Potato and Green Onion Swirls: A Homemade Delight

Ingredients

For the Dough:

• 250 ml (8.5 fl oz) kefir
• 0.5 tsp baking soda
• 0.5 tsp salt
• 2 eggs
• 50 ml (1.7 fl oz) vegetable oil
• 480 g (17 oz) all-purpose flour

For the Filling:

• 3 medium potatoes
• 50 g (1.8 oz) butter
• 50 g (1.8 oz) green onion, finely chopped
• Salt, to taste
• Ground black pepper, to taste
• 100 g (3.5 oz) butter, for additional use

Preparation

1. Making the Dough

Start by preparing the dough. In a deep mixing bowl, pour 250 ml of kefir and add 0.5 tsp of baking soda and 0.5 tsp of salt. Mix these ingredients well to ensure the baking soda activates properly with the kefir, which will help the dough rise slightly.

Next, break 2 eggs into the mixture and add 50 ml of vegetable oil. Stir everything together until the eggs and oil are fully incorporated, creating a smooth mixture.

Gradually add 480 g of sifted all-purpose flour to the wet ingredients. Begin mixing with a spatula or wooden spoon until the dough starts to come together. Once it becomes too thick to stir, switch to kneading with your hands. Knead the dough until it’s soft, smooth, and no longer sticky. If necessary, add a little more flour, but be careful not to add too much, as you want the dough to remain tender.

Once the dough is well-kneaded, cover it with cling film and set it aside in a warm place to rest for 30-40 minutes. This resting time allows the dough to relax and makes it easier to roll out later.

2. Preparing the Filling

While the dough is resting, prepare the potato filling. Start by peeling 3 medium potatoes and cutting them into rough cubes. Place the potato cubes in a pot of salted water and bring to a boil. Cook until the potatoes are tender, which should take about 15-20 minutes.

Once the potatoes are fully cooked, drain the water and return the potatoes to the pot. Add 50 g of butter to the hot potatoes and mash them until smooth and creamy. Season the mashed potatoes with salt and ground black pepper to taste.

Finely chop 50 g of green onion and stir it into the mashed potatoes. The green onion adds a fresh, slightly tangy flavor that complements the richness of the potatoes beautifully. Set the filling aside to cool slightly while you prepare the dough.

3. Rolling and Shaping the Dough

After the dough has rested, lightly dust your work surface with flour. Divide the dough into four equal balls. Take one ball of dough and roll it out into a thin rectangle, about 1/8 inch (3 mm) thick.

Take 100 g of softened butter and spread a portion over the entire surface of the rolled-out dough. Roll the dough into a tight log, forming a long strip. This layering of butter creates a rich, flaky texture in the final baked swirls.

Once the dough is rolled into a log, place it in the freezer for 15-20 minutes. This brief chilling period helps firm up the dough, making it easier to cut and shape later.

4. Cutting and Filling the Dough

Remove the chilled dough log from the freezer and cut it into 5 equal squares. Repeat the process with the remaining dough balls until you have 20 squares in total.

Next, take each square and roll it out slightly to flatten it. Place a generous tablespoon of the  potato filling in the center of each square.

Fold the edges of the dough over the filling, pinching them together to form a round  cake. The dough should completely enclose the filling.

For the final shaping, roll out each filled piece into a rectangular pancake and then roll it into a tight swirl. Fold the swirl in half, and make a small incision in the center to create a more intricate pattern when the dough bakes.

5. Baking the Swirls

Preheat your oven to 180°C (350°F). Grease a baking sheet with vegetable oil to prevent the swirls from sticking.

Arrange the swirls on the prepared baking sheet, leaving a little space between each one to allow for expansion during baking.

In a small bowl, beat 1 egg yolk with a splash of milk. Brush this mixture over the tops of the swirls to give them a golden, glossy finish when baked.

Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the swirls are golden brown and fully cooked through.

6. Serving the Potato and Green Onion Swirls

Once baked, remove the swirls from the oven and let them cool slightly on a wire rack. These Potato and Green Onion Swirls are best enjoyed warm, when the dough is soft and the filling is creamy and flavorful.

Nutritional Information

• Servings: Approximately 20 swirls
• Calories per serving: 160 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Sodium: 120 mg
• Total Carbohydrates: 17 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 3 g

Conclusion

These Potato and Green Onion Swirls are a delightful combination of soft, buttery dough and savory potato filling, making them an irresistible treat. Perfect for breakfast, lunch, or dinner, they are sure to become a staple in your recipe collection. With their unique shape and homemade flavor, these swirls bring a touch of comfort and warmth to any meal. Try them out, and you’ll see why these baked goods are truly something you can’t buy in stores!