Description
Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A mennonite lady in winnipeg taught me how to make these. At christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 dozen just before christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.
Ingredients
- Warm Water
- Granulated Sugar
- Fast Rising Yeast
- Margarine
- Lard
- Salt
- Milk
- Egg
- All-purpose Flour
- Lean Ground Beef
- Water
- Lipton Onion Soup Mix
- Onion Soup Mix
- Fine Dry Breadcrumb
Instructions
- Brown ground beef in a large skillet
- Melt 1 / 2 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
- ,
- 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 marg 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
- 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 deg
- For 10 – 12 minutes or golden brown
- Enjoy!