Fleisch perisky are meat buns which are traditionally served warm as an accompaniment for borscht, but they also make an exceptional appetizers or snacks.
Bun dough Edit
- 1 cup warm water
- 4 teaspoons granulated sugar
- 3 tablespoons fast rising yeast
- ½ cup melted margarine
- ½ cup melted lard
- 1 tablespoon salt
- 5 cups warm milk
- 1 egg
- 12 cups all-purpose flour (or more)
Meat filling Edit
- 2 lbs lean ground beef
- ½ cup margarine
- 2 tablespoons all-purpose flour
- 2 cups water
- 2 envelopes Lipton onion soup mix
- ½ package no-name onion soup mix
- 1 – 2 cups fine dry breadcrumbs
- Brown ground beef in a large skillet.
- Melt ½ cup margarine in a separate saucepan over medium heat.
- Add 2 T. flour, stirring to incorporate.
- Add dry onion soup mixes and water to make a thick gravy.
- Bring to boil.
- Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
- Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
- In my Bosch mixing bowl mix the warm water, sugar and yeast.
- Warm the milk, margarine and lard in the Microwave about 3 – 4 minutes, until margarine and lard have melted.
- Add to yeast mixture, and add about 8 cups of flour.
- Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
- Place dough in a large bowl ( I use my Tupperware™ fix-n-mix bowl). Let rise 10 – 15 minutes.
- Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
- Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
- Bake at 400 °F for 10 – 12 minutes or golden brown.
- Enjoy !
Community content is available under CC-BY-SA unless otherwise noted.