Arkhangelsk woman shares potato kalitki baking method
Asima Staritsyna demonstrates the process of making traditional kalitki pastries from northern Russia.
Potato kalitki (traditional Russian pastries) are one of the most recognizable dishes of northern Russian cuisine. Simple ingredients, a quick preparation method, and a special flavor that brings back childhood memories. We learned the signature kalitki recipe from Asima Staritsyna, a resident of Konovo village who worked at a local bread factory for over 30 years and dedicated her life to baking.
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What Ingredients Are Needed
For the filling:
Potatoes — about 1 kg (a full liter pot)
Milk — 100 ml
Vegetable oil — 2 tablespoons
Salt — to taste
For the dough:
Kefir — 500 ml
Margarine or butter — 70 g
Wheat flour — 350–500 g
Baking soda — ½ teaspoon
For the glaze («boltushka» – a mixture for brushing):
Sour cream — 150 ml (almost a cup)
Egg — 1 piece
How to Make Potato Kalitki
«For the filling, you need to make mashed potatoes with butter, milk, and salt. We take about a liter pot of potatoes. Only freshly dug potatoes won«t work — they»re too watery. It«s better to use potatoes that have been stored, of pink or yellow varieties», the hostess clarifies.
Selecting yellow or pink potato varieties can enhance the flavor of the kalitki filling.
The dough for kalitki is made with kefir. In the microwave, heat 500 milliliters of kefir and 70 grams of margarine. In an enamel bowl, put two cups of flour and half a teaspoon of baking soda, pour in the heated liquid, and knead.
«If necessary, you can add more flour. The dough turns out “alive”, there are no yeast in it, so you can roll out the flatbreads right away», the northern woman explains.
The dough must be rolled thinly to achieve the ideal texture for kalitki pastries.
Then everything is simple: pinch off a piece of dough the size of a walnut, roll out a thin pancake, spread with mashed potatoes, and form edges. Place the preparations on a baking sheet.
Before baking, brush the kalitki with «boltushka» made from almost a cup of sour cream and one egg. Bake for 20 minutes at 180 degrees (356°F), checking for doneness periodically.
«The main thing is to watch the crust so that it browns nicely. And the mashed potatoes are already cooked, no need to worry that something is underbaked», says Asima.
Traditional Russian ovens may reduce the baking time for kalitki compared to modern appliances.
You get a hearty and aromatic pastry that can be served with tea or as a standalone dish.
Kalitki can be successfully baked in a regular oven even without a village stove.
