These baked piroshki are ultra soft. I made half of them with caramelized apples and half with braised cabbage and beef. Both were excellent fillings.

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These baked piroshki are ultra soft. I made half of them with caramelized apples and half with braised cabbage and beef. Both were excellent fillings. I took these baked piroshki over to my sister’s house still warm from the oven and my sister admitted to eating 6 of them. She loved ’em! Actually everyone did.

Between the two filled 9×13″ pans, I only brought home 6 piroshky/buns. I bet this dough would make great dinner rolls. I’ve also been thinking to wrap the dough around sausages to make pretzel dogs. I can’t stop thinking about this dough!

Ingredients for 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) *measured correctly
3 eggs,
1 and 1/2 Tbsp melted butter
1 tsp salt
1 egg, beaten for egg wash

Baked Piroshki with Braised Cabbage

Tip for Success:

A yeast dough will rise much faster in a warm oven. When letting a yeast dough rise in the oven, it should never be hotter than 100˚F. If you have a proofing option on your oven, use it. My old oven didn’t have such a luxury and the low setting was at 150˚F which will start cooking your bread, deactivate the yeast and ruin your buns.

I used to get creative by preheating to low, turning the oven off, propping the door with a wooden spoon and placing my dough over a towel in the oven. I’ve ruined yeast dough before by letting it get to hot and I’d love to spare you the same disappointment.

For the Apple Filling:

Use the apple filling from the fried apple pirojki: 2 medium apples + 1/4 cup sugar. Chop apples finely in food processor then saute with 1/4 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).

For the Braised Cabbage filling:

Click here for the Braised cabbage with Beef recipe. P.S. Make sure to cut your beef small if using for piroshki.

How to Make the Baked Piroshki/Buns:

Preheat your oven to 360°F at step 13.
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 five minutes.

Baked Piroshki with Braised Cabbage-2

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 (20 minutes in a 100˚ Foven, but don’t let it get hotter than that or it will start to cook and ruin the yeast).

Three photos of bowls with dough for baked piroshki being mixed

3. Whisk in the 3 eggs, remaining 1/4 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 1/2 cup at a time so you don’t over-do it).

You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl.  So, all together from start to finish, I used 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. .

Baked Piroshki Recipe

Baked Piroshki with Braised Cabbage-15

4. 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. It’s all worth it in the end. 😉

Baked Piroshki with Braised Cabbage-20

5. 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.

Three photos of dough for baked piroshki being shaped and rolled out

6. 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 (The OXO mini scoop makes this job easier. I love this little contraption!)

Baked Piroshki with Braised Cabbage-24

Baked Piroshki with Braised Cabbage-25

7. 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. Since it helps to visualize, here’s a picture of all the rolling steps from left to right:

Baked Piroshki with Braised Cabbage-26

8. Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2″ apart with the flap side facing down so they aren’t 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).

Baked Piroshki with Braised Cabbage-29

(See how they puff up nicely and are now touching each other? Now they’re ready for the oven)

Baked Piroshki with Braised Cabbage-33

9. 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.

Baked Piroshki with Braised Cabbage-31

Baked Piroshki with Braised Cabbage-34
Baked Piroshki with Braised Cabbage-36

If you are making the sweet apple piroshki, brush them with your sugar/water glaze just as soon as they are out of the oven to give them some extra shimmer and sweetness.

Baked Piroshki with Braised Cabbage-38
Baked Piroshki with Braised Cabbage-3-2
Enjoy em! 

Natasha's Kitchen Cookbook

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

4.91 from 94 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes

Ingredients 

Servings: 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

Instructions

For the Apple Filling:

  • You need: 2 Apples and 1/3 cup granulated sugar.
  • Chop apples finely in food processor then saute with 1/4 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).

For the Braised Cabbage filling: visit NatashasKitchen.com for the full Braised cabbage with Beef recipe. P.S. Make sure to cut your beef small if using for piroshki.

    How to Make the Piroshki/Buns: (Preheat your oven to 360° F at step 8).

    • 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 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 (20 minutes in a 100˚ oven, but don't let it get hotter than that or it will start to cook and ruin the yeast).
    • Whisk in the 3 eggs, remaining 1/4 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 1/2 cup at a time so you don't over-do it). You know you've 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˚F oven for 1 hour (2 hours in a warm room). The dough will triple in volume. Be patient. It's 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 1/2 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 1/2" apart with the flap side facing down so they aren't 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 they're 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.

    Notes

    If you are making the sweet apple piroshki, brush them with your sugar/water glaze just as soon as they are out of the oven to give them some extra shimmer and sweetness.
    Tip for Success: Yeast dough will rise much faster in a warm oven. When letting a yeast dough rise in the oven, it should never be hotter than 100˚F. If you have a proofing option on your oven, use it. My old oven didn't have such a luxury and the low setting was at 150˚F which will start cooking your bread, deactivate the yeast and ruin your buns. I used to get creative by preheating to low, turning the oven off, propping the door with a wooden spoon and placing my dough over a towel in the oven. I've ruined yeast dough before by letting it get to hot and I'd love to spare you the same disappointment.
    Course: Dessert, Lunch
    Cuisine: Russian, Ukrainian
    Keyword: Baked Piroshki
    Skill Level: Medium
    Cost to Make: $$

    Credits: The dough and apple filling was inspired by my one my readers, Ira, who shared her family’s recipe for baked piroshki. P.S. she said a bread maker works well for the dough. Thank you so much Ira for sharing your brilliant and simple recipe with us!

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

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    Recipe Rating




    Comments

    • Marion C. Hrubec
      February 1, 2024

      Natasha,
      I would like to know if after the filling and second rising of the perishki, can they be refrigerated and baked the next day? Or should they be baked and then refrigerated? They would be made to serve the next day.

      Reply

      • NatashasKitchen.com
        February 1, 2024

        Hi Marion! I haven’t tested refrigerating the dough so I can’t say for sure. One of my readers shared that she freezes the completed product all the time and reheats the piroshki in a wet paper towel in a microwave. You could do the same with the refrigerated and baked piroshki, you’ll have to experiment with the timing. Let us know how they are.

        Reply

        • Marion C. Hrubec
          February 4, 2024

          Thank you. I am leaning on baking them and freezing them until needed, thaw and heat in the oven when ready to serve.

          Reply

    • Annie
      October 31, 2023

      This is a time consuming recipe — it took the better part of the day just to make the dough. (I used leftover pulled beef as the filling). The result was amazing though, and well worth the effort. I topped with black sesame seeds and coarse ground salt.

      Reply

      • NatashasKitchen.com
        October 31, 2023

        I’m so glad to hear you loved the recipe, Annie. Thank you for sharing.

        Reply

    • Natasha
      October 23, 2023

      If I wanted to use a bread maker for the dough would I use the same amount of ingredients ?

      Reply

      • Natashas Kitchen
        October 24, 2023

        Hi Natasha, yes that will work. We have this note in the recipe that I hope helps “Credits: The dough and apple filling was inspired by my one my readers, Ira, who shared her family’s recipe for baked piroshki. P.S. she said a bread maker works well for the dough.”

        Reply

    • Elizabeth
      April 19, 2023

      Do you know how many grams of flour this would be? I like to be exact and not leave it to chance as I have added too much flour in the past. Love all your recipes!!!

      Reply

      • NatashasKitchen.com
        April 19, 2023

        Hi Elizabeth! 1 cup of flour is equal to 120 grams, so about 735g total including.

        Reply

        • Elizabeth
          April 21, 2023

          Thank you!!! Looking forward to making this recipe, all of yours are AMAZING!!

          Reply

          • NatashasKitchen.com
            April 21, 2023

            You’re welcome, Elizabeth! I hope you love it.

            Reply

    • Andrea
      April 22, 2022

      This dough os outstanding 🙌 I’ve done it several times and the only changed I did it’s cutting the sugar to half (because it’s our preference just to be less sweet).
      I’ve done the cabbage filling with mushrooms and also the cherry version (which is so good btw! No changes to that one!).
      Thanks for sharing it!
      I grew up in Misiones, North east of Argentina where there’s been a lot of Ukrainian, Russian, Polish immigration. So happy to have found your recipes and now recreate many of those flavors!

      Reply

      • Natashas Kitchen
        April 22, 2022

        I’m so glad you found our blog also, Andrea!! Welcome! Thank you for sharing your wonderful review!

        Reply

    • Doloris
      March 27, 2022

      Excellent dough. I’ve used it with several fillings: apricot, BBQ pork, etc., and they bake up wonderfully.

      Reply

      • Natasha's Kitchen
        March 27, 2022

        Great to hear that, Doloris. Thank you for your good comments and feedback!

        Reply

    • Reilly
      March 2, 2022

      I just wanted to come back and say I made these today and they are lovely! The dough turned out so good despite me slightly messing up and the recipe was super easy to follow. Thanks for sharing, I’ve never made anything like this before 🙂

      (I ate like 5 so they are definitely tasty haha)

      Reply

      • Natasha's Kitchen
        March 2, 2022

        You’re welcome! I’m sure you did great as the result was good, thank you for your review. We appreciate it!

        Reply

    • Sarah
      March 2, 2022

      Can this be made with potatoes inside, instead of meat or apples?

      Reply

      • Natasha's Kitchen
        March 2, 2022

        Hi Sarah, I have had very tasty results using potato filling and then dipping them in a garlic dip. Oh so yummy!

        Reply

    • Trever
      March 2, 2022

      Regarding your comment about proofing in a warm oven:

      If your oven has an incandescent oven light, just turn it on and proof your dough in there. Should keep the oven right around 80 degrees F. I use the light-warmed oven in the winter when it’s too chilly in the house for good proofing.

      Reply

      • Marlene
        March 23, 2022

        I do the same thing. Works every time and it’s faster than leaving on the counter! And I am definitely making these.

        Reply

    • Reilly
      March 2, 2022

      I’m so excited to try this recipe today! Your instructions seem very clear and helpful 🙂

      Reply

      • Natasha's Kitchen
        March 2, 2022

        Sounds good, please share with us again how it goes. We’d love to know your feedback. Enjoy!

        Reply

    • Rachel
      March 1, 2022

      I made these for the first time today, following the recipe closely. I did all the dough work by hand, since I don’t have a stand mixer. Time-consuming, but not difficult; the dough is easy to roll and work with. I made 3/5 with the apple filling and 2/5 with a mushroom filling. Sprinkled a little kosher salt on the mushroom ones and glazed the apple ones with sugar water as suggested. They are all DELICIOUS. Everyone loved them. I’ll definitely make these again. Thank you–and slava Ukraini!

      Reply

      • Natashas Kitchen
        March 1, 2022

        Aww, thank you, Rachel! So thoughtful! I’m happy you enjoyed this recipe!

        Reply

    • Olga
      January 26, 2022

      Hi Natasha, I really want to make pirshoki with Jam inside. Would this dough work? Would it need sugar in the dough?

      Reply

    • cathy
      November 26, 2021

      HI Natasha,
      i love this recipe and this dough is amazing! i am planning on making more tomorrow but i wondered if this dough could be made the day before and refrigerated?
      thank you!

      Reply

      • Natashas Kitchen
        November 26, 2021

        Hi Cathy, I haven’t tried that so I can’t say for sure how it would affect the overall consistency. Refrigerating works with most yeast doughs using active dry yeast. If anyone else has experimented, please let us know.

        Reply

    • Jessica
      September 29, 2021

      Natasha, this was wonderful as ALWAYS. Made with beef and cabbage filling, just like my husband’s babushka used to make. Thank you for bringing those memories back for him.

      Reply

      • Natashas Kitchen
        September 29, 2021

        Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

        Reply

    • Monika Samek
      September 15, 2021

      This recipe is crazy-GOOD!

      Reply

      • Natashas Kitchen
        September 15, 2021

        Thank you for the wonderful review!

        Reply

    • Natasha
      September 5, 2021

      This was an amazing recipe, thanks Natasha! I brought it to a birthday gathering of a friend and everyone absolutely loved it!

      Reply

      • Natasha's Kitchen
        September 5, 2021

        That’s fantastic, thank you for sharing that with us!

        Reply

    • John J Cammarota
      July 24, 2021

      I’ve tried other recipes for beef piroshki and this so far is my favorite. Thanks to Natasha. I embellished on the beef filling tho. I used ground beef and onion with cheddar cheese, seasoned with salt, pepper and dill weed. Very yummy.

      Reply

      • Natashas Kitchen
        July 24, 2021

        I’m so glad you found a favorite recipe on my blog, John!

        Reply

    • Star
      April 28, 2021

      Bring a ramekin of water to a boil in microwave to create a warm steamy rising environment. Don’t remember where I got this handy tip but it works well for the first rise of the dough.
      We’re reading Anna Karenina and trying Russian inspired recipes 🙂. This recipe is a keeper, so so so good

      Reply

      • Natashas Kitchen
        April 28, 2021

        Thank you so much for sharing that with me.

        Reply

    • marnie keating
      January 16, 2021

      Hi Natasha if your oven has a light it is perfect turned on for hurrying dough up. I’ve made this in a thermomix so i don’t have to do all the steps, the dough function warms the yeast due to the machine getting warm from use, so just throw the lot in cold. I’ve seen it made with buttermilk and yoghurt and yours seems japanese milk bread style but it was truly delicious thank you for your recipe

      Reply

      • Natashas Kitchen
        January 16, 2021

        Thank you for sharing that feedback with me, Marnie!

        Reply

    • Elena
      January 5, 2021

      Natasha, can I use almond flour for those? If so, how I should modify the ingredients? Thank you!

      Reply

      • Natasha's Kitchen
        January 5, 2021

        Hi Elena, I saw that someone else commented this “I have substituted milk with almond milk and butter with canola/sunflower seed oil. Mine came out amazing. I don’t know how it compares to the original recipe, but I only heard compliments.”

        Reply

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