Sarah's Traditional Knish Recipe

Ingredients List

• 7 baking potatoes, peeled and cubed

• ¼ cup vegetable oil

• 2 medium onions, chopped

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• 2 teaspoons white sugar

• 1 teaspoon minced garlic

• 2 large eggs

• ½ cup vegetable oil

• 1 cup warm water

• 1 teaspoon salt

• 4 cups all-purpose flour

• 2 egg yolks

• 2 tablespoons milk

Instructions

1. Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let them steam dry for a minute or two.

2. While potatoes cook, heat 1/4 cup vegetable oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

3. Combine the cooked potatoes and onions in a large bowl. Season with 2 teaspoons salt, pepper, sugar, and garlic. Mash until smooth, then set aside.

4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

5. In a large bowl, beat 2 eggs, 1/2 cup vegetable oil, warm water, and 1 teaspoon salt. Gradually add flour until the dough comes together. Turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Divide the dough into thirds and roll each piece into a rectangle about 9x13 inches. Cut each rectangle lengthwise, then spread the potato filling down the middle of each strip. Roll each strip into a log, sealing the edges gently. Repeat until all dough and filling are used, resulting in six logs.

6. Slice each log into 1-inch pieces and place them cut-side down on the prepared baking sheet. Press the edges of the dough towards the filling to form a bun shape. In a small bowl, beat together egg yolks and milk. Brush each knish with the egg mixture.

7. Bake in the preheated oven until golden brown, about 35 to 45 minutes.

Chef’s Tip

Nutritional Information (per serving)