Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)
User Reviews
4.9
Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)
Description
The recipe begins by activating yeast in warm milk before combining flour, sugar, eggs, butter, and salt to form a dough. This dough is mixed with a dough hook, allowing it to develop gluten structure, and then left to rise in a warm environment until doubled in size. For the sweet filling, finely chopped apples are sautéed with sugar until softened and most liquid is gone, concentrated for flavor. The dough is divided and filled with the chosen filling, shaped into buns.
Baked at 360°F, the piroshki develop a golden crust with a tender, soft crumb inside. The sweet version features a sugar water glaze applied immediately after baking to enhance sweetness and add gloss. The texture contrasts between the fluffy dough and moist filling.
Baked piroshki serve well as snack bread or complemented with tea or coffee. Their soft and slightly sweet bread makes them suitable for breakfast or light desserts. The dough can be adapted for savory fillings, broadening their use.
Ensuring the dough rises at a warm but safe temperature (below 100°F) avoids killing the yeast and ensures good rise. Alternative proofing strategies include using a warm oven with the heat off and the door cracked.
Ingredients
- 2 cups milk warm
- 1 Tbsp active dry yeast
- 1/2 cup sugar divided
- 6 cups all-purpose flour divided into 1 cup and 5 cups + 2 Tbsp, 2 Tbsp
- 3 egg
- 1 butter 1/2 tablespoon, melted
- 1 tsp salt
- 1 egg beaten for egg wash
Instructions
For the Apple Filling:
- You need: 2 Apples and 1/3 cup granulated sugar.
- Chop apples finely in food processor then saute with 1/4 cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).
For the Braised Cabbage filling: visit NatashasKitchen.com for the full Braised cabbage with Beef recipe. P.S. Make sure to cut your beef small if using for piroshki.
How to Make the Piroshki/Buns: (Preheat your oven to 360° F at step 8).
- In the bowl of an electric mixer, add 2 cups warm milk and sprinkle the top with 1 Tbsp yeast. Let sit for 5-7 five minutes.
- Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ oven, but don't let it get hotter than that or it will start to cook and ruin the yeast).
- Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup 1/2 cup at a time so you don't over-do it). You know you've added enough flour when the dough is no longer sticking to the walls of the bowl. I ended up adding 6 cups + 2 Tbsp but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
- Cover with plastic wrap and let rise in a warm 100˚F oven for 1 hour (2 hours in a warm room). The dough will triple in volume. Be patient. It's all worth it in the end.
- Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14" circle.
- Cut each circle with a pizza cutter into 8 equal triangles. Place about 1/2 Tbsp of filling onto the middle of the wide portion of each triangle.
- To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward.
- Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2" apart with the flap side facing down so they aren't tempted to unroll. Let the piroshki rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes in a warm room). The will puff up nicely and will be touching each other. Now they're ready for the oven.
- Beat 1 egg and brush the tops of the piroshki with the beaten egg. Bake at 360˚F for 20 minutes or until the tops are golden brown.
Notes
- Brush sweet piroshki with a sugar and water glaze immediately after baking for added sweetness and shine.
- Allow yeast dough to rise in a warm place not exceeding 100˚F to avoid killing yeast and ensure proper rising.
- If your oven lacks a proofing setting, warm the oven briefly, then switch it off and place dough inside with the door slightly open for gentle proofing.
- You can adjust fillings to savory options; the dough works well with various fillings.
User Reviews
Overall Rating
4.9
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