Breads & Bakingnatashaskitchen4.9
Sweet Poppy Seed Buns (Pirohi)
What I love about this dough: (1) It's versatile - you can use it for sweet (cherries, apples) or savory treats (2) You don't need any special flour (all-purpose is just fine) (3) It's heavenly soft P.S. Prep time is based on using a warm 100˚F oven for dough rising. If you leave the dough to rise at room temp, you can expect to add about 2 hours to your prep time.
👥 36 Servings⏱️ Prep & Cook: 3h 18m⏳ Prep: 3h🔥 Cook: 18 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
In the bowl of an electric mixer, add 2 cups warm milk and sprinkle with 1 Tbsp yeast. Let sit ⏱️ 5-7 min.
warm milk (I used 2%)2 cups
2
Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temp ⏱️ 30-45 min or ⏱️ 20 minutes in a 100˚ oven.
3
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 next 5 cups of flour 1 cup at a time letting it blend into the dough before adding more. You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl - flour measurements could vary depending on the flour you use. Mix/knead on low speed with the dough hook for ⏱️ 15 minutes.
large eggs3egg (beaten for egg wash)1and 1/2 Tbsp unsalted butter (melted)1salt1 tsp
4
Cover with plastic wrap and let rise in a warm 100˚ oven for ⏱️ 1 hour (⏱️ 2 hours at room temp). The dough will triple in volume. Be patient. It’s all worth it in the end.
5
Transfer your dough to a good very lightly floured non-stick surface and cut into 2 equal pieces. Working with one piece at a time, roll dough into a large circle a little less than 1/4" thick. Cut out circles 2 1/2 to 3" in diameter using a wide drinking glass or small bowl.
6
Mix raisins into poppyseed filling. Place 1 heaping tsp (or a flat mini-ice cream scoop) of popy seed filling into the center of each round. Pinch two ends together over the filing and pinch down the sides to seal in the filling. Fold the two corners up and place the filled bun onto the 9x13 rimmed baking sheet, sealed-side-down.
7
Preheat your oven to 360°F. Let the piroshki rise in a warm 100˚F oven for ⏱️ 20 minutes until they look puffy (or ⏱️ 30-45 minutes in a warm room. Beat 1 egg and brush the tops of the puffy piroshki with the egg wash then sprinkle on the poppy seeds. Bake at 360˚F for ⏱️ 18-20 minutes or until the tops are golden brown.
large eggs3egg (beaten for egg wash)1
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