Dessertsnatashaskitchen4.9
Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)
These baked piroshki are ultra soft. I made half of them with caramelized apples and half with braised cabbage and beef. Both were excellent fillings.
👥 40 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 3h🔥 Cook: 20 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
For the Apple Filling:
2
You need: 2 Apples and 1/3 cup granulated sugar.
3
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).
cup sugar (divided)1/2
4
How to Make the Piroshki/Buns: (Preheat your oven to 360° F at step 8).
5
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.
warm milk2 cups
6
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).
cup sugar (divided)1/2
7
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.
eggs3egg (beaten for egg wash)1cup sugar (divided)1/2salt1 tsp
8
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.
9
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.
10
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.
11
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.
12
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.
13
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.
eggs3egg (beaten for egg wash)1
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