This dough may be used for baked or fried piroshki. Piroshi are yeast-leavened then boat-shaped buns (mini pies) with a variety of fillings. These are considered traditional Russian classic street food and sold just about everywhere food is sold.
how do you use piroshki dough?
This classic piroshki dough is amazing. This dough is used as the base and then you can fill it with many different fillings, sweet or savory (like our Russian Fried Meat piroshki or my favorite Baked Potato Piroshki). When baked or fried, the dough becomes so fluffy and soft! It will become your favorite dough recipe.
how to make piroshki dough-
The dough may be mixed by hand or in a stand-up mixer like a Kitchen Aid.
In a stand-up mixer, add the water, milk, salt, and oil and stir. TIP: You want the water and milk to be 110°F.Sprinkle the yeast over the water and the sugar over the yeast, gently stir. Cover and let the yeast activate and become foamy, about 3-5 minutes. Add in the sifted flour and mix with the dough hook (or knead by hand) until fully incorporated. Cover with the towel and let the dough rise for about 1 1/2 to 2 hours.
getting the best dough-
After fully incorporating the flour the dough should be soft and just slightly sticky but easy to release. It should not stick to the side of the bowl once mixed.
FLOUR- The amount of flour will vary depending on the flour you use. Measure out the flour and then sift once measured. If needed, additional flour, one tablespoon at a time. Don’t add too much flout, the dough won’t be as soft and fluffy once cooked.RISE TIME- During the rise time, keep dough covered and allow the dough to rise in a warm place (at room temperature).
What filling can I use for my piroshki dough?
There are so many different fillings that you can fill your dough with. I love that the dough may be used with a sweet or savory filling. SAVORY filling ideas:
meat filling: ground pork, beef, and chicken or a combinationcheesy potatoesloaded cabbage with veggiesvegetables
SWEET filling ideas:
favorite jam or preservesfruit with sugar (apples, strawberries or cherries)chocolatesweetened Farmer’s cheese
Cook Time-
You can make the piroshki using the fry method and the baking method.
FRY METHOD– Add oil into a large pot, and heat oil to 330°F. Once the oil is hot add the filled piroshki into the pot and fry for about 2-3 minutes per side. BAKE METHOD– Brush the piroshki with egg wash and add them to a baking sheet. Bake at 375F for 18-22 minutes, or until really golden.
The filled and shaped piroshki may be fried in oil or baked in the oven. If you give this recipe a try, I’d love to hear about it!
