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.

This post may contain affiliate links. Read my disclosure policy.

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! 

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

4.91 from 98 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: $$
    Natasha's Kitchen Cookbook

    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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

    Read more posts by Natasha

    Leave a Comment

    Recipe Rating




    Comments

    • JG
      June 9, 2024

      My grandmother was of Slovakian descent and she used to make a thing I called prune roll, I was very young when she passed away. The prune rolls looked kind of like this with prune filling, like you would use for bohemian kolaches. The dough was a sweet yeasty dough like this looks like. I am eager to try this dough.

      Reply

    • Gina
      May 18, 2024

      Hi Natasha I would like to make them with frankfurters
      For a special occasion thank you 🤩

      Reply

      • Natashas Kitchen
        May 18, 2024

        I hope you love it, Gina!

        Reply

    • Zoe
      April 12, 2024

      Lovely recipe! I love how the dough is supper fluffy and keeps on getting fluffy even when working with it.

      Reply

    • Zhenya
      March 19, 2024

      Hi, Natasha, thank you for the great dough recipe. I used fried minced meat with diced onions for the filling – they were very delicious. Extra thanks for an easy idea how to roll pirozhki, I always had a problem with shaping them. Will use your method from now on!

      Reply

      • NatashasKitchen.com
        March 19, 2024

        I’m so glad it was helpful! Thank you for sharing.

        Reply

    As Featured On

    Never Go "Hangry" Again!

    Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.