Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!) As seen on Natasha's Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 3 hrs 20 mins Prep Time 3 hrs Cook Time 20 mins Rating 4.91 out of 5 stars (98) Ingredients 40 baked piroshki 2 cups warm milk1 Tbsp active dry yeast1/2 cup sugar, divided6 cups + 2 Tbsp all-purpose flour, (divided into 1 cup and 5 cups + 2 Tbsp)3 eggs1 and 1/2 Tbsp melted butter1 tsp salt1 egg, beaten for egg wash Calories DessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateAppetizersVegetablesGrainsSweetSavorySlavicMeatMain CoursesFruitsSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 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 minutes. Step 2 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. Step 3 Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter, and 1 tsp salt. Using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. Step 4 Mix/knead on low speed with the dough hook for 15 minutes until dough is no longer sticking to the walls of the bowl. Step 5 Cover with plastic wrap and let rise in a warm 100˚F oven for 1 hour (2 hours in a warm room) until the dough triples in volume. Step 6 Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Roll each piece of dough into a 13-14" circle. Step 7 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. Step 8 To Roll: pinch the two edges together over the filling and seal all the way down. Fold in the little corners and roll it forward. Step 9 Place rolled piroshki on a parchment-lined baking sheet 1/2" apart with the flap side down. Let rise in a warm 100˚F oven for 20 minutes until they look puffy. Step 10 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. Chef’s notes If making sweet apple piroshki, brush them with a sugar/water glaze as soon as they come out of the oven for extra shimmer and sweetness.A yeast dough will rise much faster in a warm oven. It should never be hotter than 100˚F when letting a yeast dough rise.
