Description
This Baked Piroshki recipe offers two delicious filling options—sweet or savory—perfect for any occasion. These Russian-style stuffed buns are soft, fluffy, and baked to golden perfection, making a delightful treat for family and friends. The recipe includes a yeast dough base that can be filled with sweet jam or a savory potato meat mixture, catering to diverse tastes.
Ingredients
Scale
Dough:
- 2 cups warm milk
- 1 Tbsp active dry yeast
- 1/4 cup sugar (from divided 1/2 cup)
- 6 cups + 2 Tbsp all-purpose flour (divided into 1 cup and 5 cups + 2 Tbsp)
- 3 eggs
- 1 and 1/2 Tbsp melted butter
- 1 tsp salt
- 1 beaten egg (for egg wash)
Sweet Filling Option:
- Jam or fruit preserves (approx. 1 cup for filling 40 piroshkis)
Savory Filling Option:
- 2 lbs potatoes (boiled and mashed)
- 1 onion (finely chopped)
- 1/2 lb cooked ground meat (beef or pork)
- Salt and pepper to taste
- 1 Tbsp vegetable oil (for sautéing)
Instructions
- Activate Yeast: In a large mixing bowl, combine warm milk, active dry yeast, and 1/4 cup sugar. Let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Prepare Dough: Add 1 cup of flour, eggs, melted butter, and salt to the yeast mixture. Mix until combined. Gradually incorporate the remaining 5 cups + 2 Tbsp flour, kneading to form a soft, elastic dough. Cover with a clean towel and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
- Prepare Filling: For savory filling, sauté onions in vegetable oil until translucent. Mix cooked ground meat, sautéed onions, mashed potatoes, salt, and pepper in a bowl. For sweet filling, prepare your choice of jam or fruit preserves.
- Shape Piroshki: Punch down the risen dough and divide it into 40 equal pieces. Roll each piece into a small circle. Place a spoonful of your chosen filling in the center of each dough circle. Fold the dough over and pinch the edges securely to seal.
- Second Rise: Place the shaped piroshki seam-side down on parchment-lined baking trays. Brush the tops with beaten egg to create a golden crust. Allow them to rise for another 20-30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Bake the piroshki for 20 minutes or until they are golden brown and cooked through. Remove from the oven and let cool slightly before serving.
Notes
- Piroshki dough can be made ahead and refrigerated overnight for enhanced flavor.
- Ensure fillings are cooled before stuffing to prevent dough sogginess.
- Use an egg wash for a shiny, golden crust; milk wash can be used for a softer finish.
- Store baked piroshki in an airtight container; they can be reheated in a warm oven or microwave.
- Feel free to experiment with other fillings like mushrooms, cabbage, or cheese.
