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

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 6 1/8 cups All-purpose flour
  • 1 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1 1/2 tbsp Butter
  • 2 cups Milk

Found on natashaskitchen.com

Ingredients

• 2 cups warm milk
• 1 Tbsp active dry yeast
• ½ cup sugar, divided
• 6 cups + 2 Tbsp all-purpose flour, (divided into 1 cup and 5 cups + 2 Tbsp)
• 3 eggs,
• 1 and ½ Tbsp melted butter
• 1 tsp salt
• 1 egg, beaten for egg wash

Directions

• You need: 2 Apples and ⅓ cup granulated sugar.
• Chop apples finely in food processor then saute with ¼ cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).
• 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 five minutes.
• Add 1 cup flour and ¼ 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 (20 minutes in a 100˚ oven, but dont let it get hotter than that or it will start to cook and ruin the yeast).
• Whisk in the 3 eggs, remaining ¼ cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup ½ cup at a time so you dont over-do it). You know youve added enough flour when the dough is no longer sticking to the walls of the bowl. I ended up adding 6 cups + 2 Tbsp but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes.
• Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will triple in volume. Be patient. Its all worth it in the end.
• Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14 circle.
• Cut each circle with a pizza cutter into 8 equal triangles. Place about ½ Tbsp of filling onto the middle of the wide portion of each triangle.
• To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward.
• Once the piroshki are rolled up, place on a parchment lined baking sheet ½ apart with the flap side facing down so they arent tempted to unroll. Let the piroshki rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes in a warm room). The will puff up nicely and will be touching each other. Now theyre ready for the oven.
• 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.