Knish

So on a request I opted to make "knish" for the first time.  I figured well knish is a bun "sort of" and I bet someone has a decent recipe to go from at the freshloaf.  Nope.  Well I tried and I believe I succeeded.  It's simple and fun and of course delicious so I thought I'd share.  

Recipe makes 12 tennis ball sized knish (can be frozen raw and baked straight from freezer with good results or so I've read)

Dough:

22 oz         Bread Flour

2 tsp.         Baking Powder

1 tsp          Sea Salt

1/4 tsp      White pepper

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3              Whole Eggs

1/4 Cup  Canola Oil ( I may try using some butter, melted here next time)

8 oz        Warm Water

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Mix Eggs, Oil, and Water in a bowl of a mixer until blended.  Mix the dry ingredients together and add to bowl.  

Mix on speed 1 until the dough is roughly mixed.  Turn up and mix until well developed, smooth, and elsastic.  

Coat lightly with oil and place back in bowl.  Cover and let rest 1 hour.

Meanwhile:

Carmelize 1 large yellow onion, diced in butter and olive oil

Cook 3 pounds of potatoes in water until tender.  Drain.  Add onions, a tsp kosher salt, black pepper, and some garlic powder (or minced garlic) Now mash with a potato masher or fork until almost smooth.  Set aside.  

Shaping: 

Cut dough in half and on a floured counter roll dough 12" x24"   Take half of filling and put at the 12" edge and roll up jelly roll style but not too tightly. 

When finished rolling even out rough and cut ends of scrap dough away from log.  Measure 3"-4" segmants depending how large  you want your knish.  

Now at the mark you are going to pinch your finger between and twist the dough like sausage links.  Now cut at the twist and pinch the end closed.  For the other end you can either pinch it closed and then press it down towards the bottom like you are crushing a can of soda???  or you can push the filling in without sealing the hole and press it down.  Either way be sure to press your finger down through the middle after its flatter to stop it from popping up and losing the roof during baking.  

Now you bake them at 400 for 25-35 minutes.  I like mine a deep golden brown.  Serve with sour cream and mustard.