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Baked Piroshki Recipe (2 Filling Options: Sweet or Savory) Recipe

Baked Piroshki Recipe (2 Filling Options: Sweet or Savory) Recipe
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★★★★★

4.9 from 9 reviews

Delight your taste buds with these homemade baked piroshki, featuring two delicious filling options – sweet apple or savory braised cabbage. These golden, fluffy pastries are perfect for any occasion!

Ingredients

Scale

For the Dough:

  • 2 cups warm milk
  • 1 tablespoon active dry yeast
  • ½ cup sugar, divided
  • 6 cups + 2 tablespoons all-purpose flour (divided: 1 cup and 5 cups + 2 tablespoons)
  • 3 eggs
  • 1½ tablespoons melted butter
  • 1 teaspoon salt

For the Apple Filling:

  • 2 apples
  • ⅓ cup granulated sugar

For the Braised Cabbage Filling:

  • (For the full Braised Cabbage with Beef recipe, visit NatashasKitchen.com. If using beef, be sure to cut it into small pieces suitable for filling.)

Instructions

  1. Prepare the Apple Filling: Finely chop the apples using a food processor. In a skillet over medium-high heat, sauté the apples with ¼ cup sugar for about 10 minutes, stirring frequently until most of the liquid evaporates. Set aside to cool. For a sweet glaze, mix 1 tablespoon sugar into 2 tablespoons warm water and brush over the baked piroshki as soon as they come out of the oven.
  2. Start the Dough: In the bowl of an electric mixer, combine warm milk and sprinkle yeast over the top. Let sit for 5–7 minutes until foamy.
  3. Mix Initial Dough Ingredients: Add 1 cup flour and ¼ cup sugar to the yeast mixture. Whisk until combined. Let rise at room temperature for 30–45 minutes. For a quicker rise, place in a warm 100°F oven for 20 minutes (avoid temperatures over 100°F to prevent killing the yeast).
  4. Add Remaining Ingredients: Whisk in 3 eggs, the remaining ¼ cup sugar, melted butter, and salt.
  5. Incorporate Flour: Using the dough hook, add the remaining flour 1 cup at a time, mixing until each cup is incorporated before adding the next. Add the last cup slowly, about ½ cup at a time, to avoid adding too much. The dough should pull away from the sides of the bowl but still be soft and slightly tacky. Knead for about 15 minutes on low speed.
  6. First Rise: Cover the dough with plastic wrap and place in a warm 100°F oven for 1 hour (or 2 hours at room temperature) until it triples in size.
  7. Shape the Piroshki: Turn the dough out onto a lightly floured surface and divide into 5 equal portions. Roll each portion into a 13–14 inch circle.
  8. Cut and Fill: Use a pizza cutter to slice each circle into 8 equal triangles. Place about ½ tablespoon of your chosen filling (apple or braised cabbage) at the wide end of each triangle.
  9. Roll the Piroshki: Fold the two edges over the filling, sealing tightly down the length of the triangle. Fold in the small corners and continue rolling toward the pointed end. Seal the edges well.
  10. Second Rise: Place the rolled piroshki on a parchment-lined baking sheet with the seam side down, spacing them about ½ inch apart. Let rise in a warm 100°F oven for 20 minutes, or 30–45 minutes at room temperature, until puffed and touching.
  11. Bake: Preheat oven to 360°F. Brush the tops of the piroshki with the beaten egg. Bake for 20 minutes, or until golden brown on top.
  12. Finishing Touch: For sweet piroshki, brush the tops with sugar water immediately after baking for a glossy, sweet finish. Let cool slightly before serving.

Notes

  • If desired, you can experiment with different fillings like meat, cheese, or vegetables.
  • These piroshki can be stored in an airtight container for up to 2 days and reheated in the oven for a fresh taste.

Nutrition

Keywords: Baked piroshki, Piroshki recipe, Russian pastry, Sweet piroshki, Savory piroshki

Find it online: https://thefoodrecipe.com/baked-piroshki-recipe-2-filling-options-sweet-or-savory-recipe/