Sarah's Knish

Prepare Potatoes: Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender (about 20 minutes). Drain well and steam dry for 1-2 minutes to remove excess moisture.

Sauté Onions: While potatoes are boiling, heat 1/4 cup vegetable oil in a large skillet over medium heat. Add chopped onions and cook, stirring occasionally, until softened and translucent (about 5 minutes). Avoid browning for a sweeter flavor.

Create Potato Filling: In a large bowl, combine the drained potatoes and sautéed onions. Add 2 teaspoons of salt, sugar, black pepper, and minced garlic. Mash thoroughly until smooth and well combined. Set aside to cool slightly.

Prepare Dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy removal and cleanup.

Make Dough: In a large bowl, beat together warm water, 1/2 cup vegetable oil, 2 eggs, and remaining 1 teaspoon salt. Gradually stir in flour until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).

Assemble Knish: Divide the dough into 3 equal pieces. Roll each piece into a 9x13-inch rectangle. Cut each rectangle in half lengthwise, creating 6 strips. Divide the potato mixture evenly down the center of each dough strip.

Shape Knish: Roll each strip of dough around the potato filling, gently pressing to seal the edges, forming 6 logs. Cut each log into 1-inch slices. Place the slices, cut-side down, on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun shape.

Egg Wash and Bake: In a small bowl, whisk together 2 egg yolks and milk. Brush each knish with the egg yolk mixture to give them a golden-brown sheen.

Bake: Bake in the preheated oven until the knish are golden brown and the dough is cooked through (35-45 minutes). Let cool slightly before serving.