Pirozhnoe Kartoshka (Russian Dessert)

1. 1

   Make panko first.

2. 2

   Break up the sliced bread into small pieces, put in a food processor and make panko.

3. 3

   I use a hand blender with a chopper attachment at home.

4. 4

   Set aside 1 cupful of panko.

5. 5

   Put the rest of the panko in a bowl, add the cocoa powder, and mix well.

6. 6

   Melt the butter, and mix in the condensed milk and the milk to it.

7. 7

   Add that to the panko, little by little, and mix.

8. 8

   When everything is mixed together, roll the mixture into barrel-shapes.

9. 9

   Coat the barrel-shaped dough with the panko from Step 2.

10. 10

    Place the breadcrumb-coated dough in a plastic container, chill in the fridge overnight, and it's done.

11. 11

    You can keep it in the freezer as well.

12. 12

    This is the sliced bread I used this time.

13. 13

    I think you can make this with store-bought panko too, but adjust the amount of liquid as they are very dry.

14. 14

    This is the condensed milk I used.

15. 15

    It was a light type condensed milk, and I thought it wasn't quite sweet enough.

* Per serving · 4 servings · Values may vary.

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