Russian Piroshki (pirojki) with apples - Пирожки
User Reviews
5
Russian Piroshki (pirojki) with apples - Пирожки
Description
This recipe for Russian Piroshki with apples begins by making a yeast dough combining oil, lukewarm water, flour, salt, sugar (optional depending on filling), and active dry yeast. The dough is mixed, allowed to rise twice to develop elasticity and airiness, then shaped on a floured board. Each piece is formed into a circle, filled with sugar and chopped peeled apples, and carefully sealed by pinching the edges. The piroshki are then deep-fried in canola oil heated enough to cook the dough through and crisp the outside without burning. The finished buns have a tender, airy dough and a sweet, moist apple filling, making them a comforting snack or dessert. The recipe notes suggest shaping by hand and avoiding flour on the filling side for proper sealing.
Ingredients
Ingredients for the Dough:
- 1 1/2 Tbsp neutral cooking oil generic cooking oil
- 15 oz water lukewarm
- 4 cups all-purpose flour divided, 2 Tbsp
- 1 tsp salt
- 1 Tbsp active dry yeast
- 1 Tbsp sugar omit sugar if doing meat or potato filling
- 2 to 3 apple peeled, cored and chopped finely (I use a food processor and pulse several times
- 1/4 cup sugar 1/4 teaspoon per piroshok
Other Ingredients:
- canola oil enough to go half-way up the side of the piroshky when frying
- flour extra, to dust the cutting board
Instructions
The easiest way to do this is in a bread maker.
- If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 Tbsp flour* , yeast.
- A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (about 1 to 1 1/2 hours).
- Put the finished dough onto a well floured cutting board, sprinkle dough with flour and with well-floured hands, shape it into a large log. It will rise more as it sits on the board.
- Cut off pieces one at a time about 3/4" thick. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3" to 4" circle using your hands. Do not put flour on the side where you are going to put the apples, otherwise the sides won't seal.
- Put 1/4 tsp sugar in the center of the dough and put 1 heaping Tbsp of apple over the sugar. cover the apple with the sides of the dough and pinch the ends together with your fingers to seal the dough together. Flatten the pirojki slightly to make them a more uniform size.
- Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
- Place them in the hot oil (about 330°F) and fry until deep golden brown on each side. They should sizzle when you put them in the oil. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
Place on paper towels to cool and enjoy!
Notes
- Measure flour accurately using dry measuring cups leveled off with a knife for consistent dough texture.
- You can prepare the dough with a stand mixer and dough hook, then proof in a warm area like an oven to encourage rising.
- Ensure dough is well floured when shaping to prevent sticking but avoid flour on the filling side for proper sealing of buns.
- Fry piroshki in enough oil to reach halfway up the sides to ensure even cooking and browning.
User Reviews
Overall Rating
5
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