Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)
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 milk
- 1 Tbsp active dry yeast
- 1/2 cup sugar, divided
- 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 egg, beaten for egg wash
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Preparation
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.
Step 11
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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.
