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Russian Piroshki (pirojki) with apples - Пирожки
Russian piroshki with tender apples are so soft, airy and satisfying. This has the best piroshki dough!
👥 15 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 2h🔥 Cook: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●pan
📝 Preparation Steps
1
The easiest way to do this is in a bread maker.
2
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.
salt1 tspsugar (omit sugar if doing meat or potato filling)1 Tbspcup sugar (1/4 teaspoon per piroshok)1/4
3
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).
4
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.
5
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.
6
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.
sugar (omit sugar if doing meat or potato filling)1 Tbspcup sugar (1/4 teaspoon per piroshok)1/4
7
Heat oil in a large, deep, heavy-bottomed pan. There should be enough oil to cover the pirojki half-way up the side.
8
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.
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