Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)
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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
1 and 1/2 Tbsp melted butter
1 tsp salt
1 egg, beaten for egg wash
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.
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).
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. .
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. 😉
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.
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!)
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:
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).
(See how they puff up nicely and are now touching each other? Now they’re ready for the oven)
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.
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 Recipe (2 Filling Options: Sweet or Savory!)
- 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
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.
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.
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!
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!
I’m so glad you found our blog also, Andrea!! Welcome! Thank you for sharing your wonderful review!
Excellent dough. I’ve used it with several fillings: apricot, BBQ pork, etc., and they bake up wonderfully.
Great to hear that, Doloris. Thank you for your good comments and feedback!
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)
You’re welcome! I’m sure you did great as the result was good, thank you for your review. We appreciate it!
Can this be made with potatoes inside, instead of meat or apples?
Hi Sarah, I have had very tasty results using potato filling and then dipping them in a garlic dip. Oh so yummy!
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.
I do the same thing. Works every time and it’s faster than leaving on the counter! And I am definitely making these.
I’m so excited to try this recipe today! Your instructions seem very clear and helpful 🙂
Sounds good, please share with us again how it goes. We’d love to know your feedback. Enjoy!
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!
Aww, thank you, Rachel! So thoughtful! I’m happy you enjoyed this recipe!
Hi Natasha, I really want to make pirshoki with Jam inside. Would this dough work? Would it need sugar in the dough?
Hi Olga, I honestly haven’t tested that with this recipe. It may work, but usually, I would just go with the jelly-filled donuts recipe for something like that.
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?
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.
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.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
This recipe is crazy-GOOD!
Thank you for the wonderful review!
This was an amazing recipe, thanks Natasha! I brought it to a birthday gathering of a friend and everyone absolutely loved it!
That’s fantastic, thank you for sharing that with us!
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.
I’m so glad you found a favorite recipe on my blog, John!
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
Thank you so much for sharing that with me.
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
Thank you for sharing that feedback with me, Marnie!
Natasha, can I use almond flour for those? If so, how I should modify the ingredients? Thank you!
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.”
Excellent! We just made this with the braised cabbage and beef filling for our Ukranian/Russian themed Christmas lunch and it was fantastic. My wife and I had never made this before but succeeded thanks to you two lots of clear instructions. We are still enjoying these post-Christmas via oven reheating. Thank you so much, Natasha from Ipswich, Australia.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sean!
I love this recipe! About to make again. Can I let the dough rise overnight in the fridge? Either before I assemble or after?
Hi Lena, this dough is very similar to my overnight cinnamon rolls recipe and that one I fully made the cinnamon rolls and instead of letting them rise on the last rise, I covered with plastic wrap and refrigerated overnight. The day I was baking them, I let them sit at room temperature for the last rise and then baked. I think that same strategy could work well with these 🙂
I’m making this recipe for my son’s cultural day at school. I’m russian, so he is extremely fascinated with the culture. Such a great recipe. I have to say all your recipes are amazing. Thank you from New Zealand
Thank you so much for your awesome feedback, Natasha. I hope you love every recipe that you try from my website!
Dear Natasha! Hello from Georgia ( Caucasus) and thank you very much for such brilliant recipe! I made piroshki firs time and it is super delicious!!! Whish you all the best! Marina Meskhi
Helo Marina from Georgia. You are most welcome! I’m so happy to hear that you loved this recipe. I hope that you will love every recipe that you will try!
Hello! I am really excited to try this recipe, but had a quick question. I’m a beginning chef, but would like to use white whole wheat flour when making these buns. I know that you have probably not tried it yourself, but from your experience, do you think that the yeast would still effectively work with white whole wheat flour?
Hello Sarah, you’re right I have not tried that yet to advise. I don’t usually use wheat flour so I cannot really tell. Maybe the others have tried it and could give some advice? Please share and let us know.
Hi, do you have the metric measurements for this?
Hi Sabrina, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
A trick I learned from Chef John when making Creme Fraise, is to use use your oven light to warm the oven. It puts mine at about 85F.
So that’s what I do for yeast breads also.
Making your Piroshki’s now for the first time. Beef and cheese.
Nice tip, thanks for sharing that with us. I hope your Piroshki turns out great! Please share with us how it goes.
Hi Natasha. Absolutely love your site! This is probably a silly question, but do you use the fully cooked cabbage & beef mixture (i.e. follow that recipe to the end) or do you add that mixture before it’s fully cooked since it’s going in the oven inside the dough for a while? Can’t wait to give this a try!
Hi Anastasiya, yes, the mixture is fully cooked before filling the piroshki. I hope you love this recipe!
Thanks for the quick response! I’ll be sure to let you know
Love them. How do I store/freeze?
Hi Alex, I honestly haven’t tried freezing the fried piroshki. I don’t think they would freeze well raw though. If I were to freeze them, I would freeze in a single layer on a baking sheet then place them in a freezer-safe container or bag. I would bake to rewarm them so they don’t get soggy. Let me know if you experiment.
Hey it’s me again,
I wanted to ask if leaving the dough in the refrigerator over night will ruin the dough.
Hi Natalya, 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.
Hello, I was going to make these piroshki, but I wanted to make less (25). I’m still a beginner, so I don’t really understand how I’m supposed to measure amounts like 0.63 tbsp yeast. Is there a way to do this?
Hi Ana, the best way to convert is to look at the grams and cut those in half then measure things out by weights using a digital cooking scale or getting an approximate measure which is less reliable i.e. a rounded half Tablespoon of yeast.
How could I make this with a potato filling and can I use a bread maker to make the dough?
Hi Eliza, I haven’t tried this dough in the breadmaker to say for sure. I think it’s worth an experiment. Let me know if you test it out. I have had very tasty results using potato filling and then dipping them in a garlic dip. Oh so yummy!
Hi, these were so good!!! I didn’t use the bread maker but they were still delicious with the potato filling. Thanks Natasha!!!
That’s so great Eliza! I’m so happy you enjoyed that!
These piroshki look very good and I want to try the apple filling ones for my culinary final. Can I please get a estimate on the amount it would cost ?
Hi Natalya, it is hard to say. Pricing is different in each region or area.
Hi I am making this recipe for the first time.I have a low setting on my oven BUT is it safe touse plastic wrap in an oven ?
Hi Annie, most plastic wrap is safe up to 220-250 degrees
I have made this many many times in the last couple months, love them. I suggest trying them with raisin pie filling. A lovely gooey treat.
I will have to try that! Thank you for sharing that with me!
Natasha, I loved this recipe so much, especially my family! I’d love to use this dough again because it was absolutely delicious and was wondering if there was another filling I could use. Maybe some kind of cheese filling?
Hi Inna, I Have to make some with a cheese filling soon. You might try replacing it with farmers cheese. Sorry, I don’t have a great recipe for that filling posted yet. I also love them with fresh cherries! Too bad they are out of season.
I make this with farm cheese mixed with an egg and salt and pepper. It’s delish!
Hello Natasha. I tried these and they are so yummy!
Can they be frozen after they are baked and cooled?
I have a request… you should post a blog on how it’s important not to over knead the dough and so it doesn’t over rises.
What happens if the dough over rises?
I enjoy baking a lot! However, I’m a beginner so I don’t
Hi Lana, I have never tried that but I think it’s worth experimenting! Be sure to thaw and then bring it to room temp to let it rise one final time before baking. Thank you for your suggestion!
We freeze the completed product all the time. Reheat the piroshki in a wet paper towel at full power for one minute. Amazing. We also do pizza fillings – our kid loves them.
Thank you so much for sharing that with me.
In steps 1 and 2 when I add only one cup of flour to the yeast + milk mixture I don’t get a dough, its wayyyy too wet.
Hi Olga, yes that is correct and part of the proofing process. You add the remaining flour in step 3.
Thanks for the recipe Natasha. I recently lost my Ukrainian Grandmother and was keen to bake these, they turned out perfecto. I filled mine with Farm Style Cottage Cheese, and they were a lovely sweet and salty combo.
I’m so glad you enjoyed it! Thank you for the wonderful review and sharing that with me!
I love how easy it is to make. This is my first time making them. They came out perfect. Can I freeze some of the dough for later and how long?
Hi Minnie. I hope you saw my previous reply. I haven’t tried freezing this dough so I can’t say. I’m so happy this was easy and worked out for you!
natashas, can I freeze some of the piroshki dough and how long?
Hi Minnie, I haven’t tried freezing this dough yet. I am curious if it would work since I have seen frozen dough in the store before. If you experiment I would love to know how it turns out.
This was amazing!! Needed a Russian themed food for a book club. Made these exactly as shown in the recipe, using the sirloin steak/cabbage filling recipe link. Completely off the wall delicious!!! This dough recipe is so forgiving. Easy to roll out. I rolled it out on parchment paper and had no problems with sticking. You can fill these with anything your heart desires and it’ll be delicious .
Thank you so much for your thoughtful feedback Mary! I’m so happy you enjoyed that!
Any way to make these dairy free?
Hi Vera, one of my readers wrote in with the following helpful review to make these piroshki dairy free: “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.”
thank you very much!
For a Polish twist, apricot or poppy seed filling would be tasty or even Beirox filling!
mmm that sounds amazing! Thank you for sharing that with us, Kathi!
These are incredible!! So delicious! I had to make them several days in a row because they kept “disappearing” 🧐. Also with a little tweaking to the dough they made AMAZING cinnamon rolls!!! Thanks you so, so much Natasha!!!!
You’re so welcome, Bridgette! I’m so happy to hear you all enjoyed that!
Thanks for the reply on the previous comment — I found the recipe for baked piroshki you mentioned. 🙂
My question is, is it a sweet dough? Would I still need to add sugar if I’m making mine with potato filling? Could I omit the sugar or is it necessary for rising?
Hi Olga, it is only very lightly sweet and would only seem sweet if you also added a sweet filling. I use the same dough for sweet or savory fillings. Also, I haven’t tried these with potato filling so I’m not sure if it would seem dry with potato or not. The cabbage filling is pretty moist naturally so it works well. I would still try that garlic dip if trying potato filling. The sugar does help with rising. I haven’t tried but I think it could be cut down to 1/3 or 1/4 cup for savory piroshki and still be enough to make the yeast work, but keep in mind 1/2 cup sugar for 40 piroshki is about 1 tsp sugar in each one.
I made these with meat filling. They turned out just ok. They were a little dry after cooling down all the way and lacked flavor. There was too little meat and too much bread.
Hi Bakey, for meat filled piroshki, I always fry them. There isn’t enough moisture in the meat for them to stay very moist inside after baking in my experience (it also can vary greatly on your meat mix and the fat content of the meat mix). Also, I’m not sure what meat mix you are experimenting with, but the one I linked here has great flavor.
This recipe is for baked piroshky, is it not? My meat filling had flavor, I just don’t think that 1/2 Tablespoon is enough filling for the amount of dough that is wrapped around it. I followed the recipe exactly and divided it into 40 triangles. After baking, it puffed up to 7/8 bread and 1/8 filling.
Hi Bakey, yes this one is baked but I always use meat filling in the fried ones because I think it works better.
I have tried making piroshki for years, and never got the bread right. This is the first time my husband said it was close to his Oma’s. Thank you thank you thank you!! (We just use a simple Hamburger, onion, penzeys Krakow Nights and dill in the inside). Amazing and thanks for step by step directions!!!
My pleasure! I’m happy to hear how much you and your husband enjoy the recipe. Thanks for sharing your wonderful review!
What a great recipe!
The dough is beautiful. I let it do its first rise in the fridge overnight, then formed them in the morning.
I filled half with beef/potato and half with stewed apricots and walnuts.
They turned out soft and fluffy and delicious.
I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers Susan!
What happens if the dough rises longer than suggested in the recipe?
Hi Lana, it will still work fine. Do you mean after they are filled? They will just be more poofy in the oven, but if you are in the dough stages, nothing will go wrong, just carry on as usual 🙂
They dough turned out well! These are super delicious! Giving you extra great big thumbs up.
I’m glad to hear that Lana! Thanks for sharing!
Hi Natasha! Are we able to fry the piroshki with this recipe?
Hi Cathy, for fried piroshki, please see this recipe which can be made sweet or savory (I have several filling options and recipes on my blog, just type “piroshki” in the search bar at the top right). I hope that helps! 🙂
Your directions and photographs are marvelously done. Even a beginner should be able to follow them. Thanks.
You’re welcome! I’m glad you find them so helpful! 🙂
I made this dough the other day with no mixer by hand. It was very easy to make and after baking the bread was soft. I only needed 20minutes for cooking time. I used the apple filling but just diced them small.
PSA: if you’re making this dough in advance don’t put it in the fridge to hold off the rising like I did and make it the next day, it will continue to slowlyyy ferment and taste slightly bitter after baking.
Overall great recipe!!!
I’m so glad you enjoyed it!
can i freeze this dough
Hi Shirley, to be honest I haven’t tried freezing this dough so I’m not sure how it would hold up. I wish I had a better answer for you. If you experiment, let me know how it goes!
Can these be made with no filling, for just rolls?
Hi Crystal, yes that should work well 🙂
Natasha,do you mean 100 C or F to let pirozki to rise before putting it in the oven
Hi Yulia, the piroshki should rise at 100˚F. Anything hotter than that would start cooking and ruin the yeast. Sorry I did not specify. I will update that! Thanks Yulia! P.S. for future reference, all of my recipes are in F, unless otherwise noted.
My Russian Grandmother taught me how to make Piroshki from scratch. Over the years, I have tried many differnet doughs. I can see with this one, it will work out well AND how to roll them. Thanks. Your way is much easier than my grandmothers. 🙂
My pleasure Suzanne! Please let me know what you think when you decide to make it!
If I half this recipe how many eggs do I use? Since it’s 3 eggs for full recipe. Do I use 1 or 2? Thanks
Hi Tanya, I have not tried cutting it down that way so I’m not 100% sure. It might be safer to use 2 small eggs or 1 extra large egg.
Hello! Is it possible to freeze the piroshki after adding the filling,the braised cabbage with meat, but before rising? It is just the two of us and we can’t eat that much that quickly. 🙂
Hi Hollie, I have never tried that but I think it’s worth experimenting! Be sure to thaw and then bring it to room temp to let it rise one final time before baking.
OMG, these are delicious! I finally got around to making these with the beef and cabbage filling and they did not disappoint! You’re absolutely right about that dough – it is so fluffy and wonderful and I want to make everything with it!
Awesome, I’m glad to hear you love the recipe Emily! Thanks for sharing your wonderful review!
Hi Natasha:) Is it possible for this recipe to be halved, or if some of the piroshki can be frozen? I really want to make this recipe, but I’m worried that the amount that it makes will be too large for my small family! Would appreciate any advice you can offer – I know with baking recipes that halving the amounts doesn’t always work out well, but I thought I’d ask, just in case!
Hi Emily, sorry for the delayed response but yes you can cut it in half and I have this recipe for basically the same dough that is already halved to make it easy on you 🙂 I hope you love it!!
Awesome!! I’m so excited to make it now!! BTW, your braised beef and cabbage recipe is FANTASTIC! Can’t wait to try these piroshki!!
These are little pillows of deliciousness Natasha! They are heaven! And so is the cabbage and beef filling. I can not tell you how many times I tried to replicate my mom’s piroshki, and never got them so soft. There you have it. Phenomenal! They are sitting on the stovetop and they are just perfect. Mind, they will not be sitting long. I want to make them every day. Thank you so much!
You’re welcome Diana! Your review makes me smile! Thanks for much for sharing 🙂
Amazing!!!!!! Excellent directions and my rolls turned out to be a huge hit with our family, who are quite picky and spoiled with very sophisticated taste buds!!! Thank You so much!!!
I made a savory filling with ground beef,bacon and potatoes!
YUM! That sounds good! You’re welcome and thanks for sharing your awesome review! 😀
Such soft dough!! It’s so good!! I doubled the recipe but kept the yeast portion the same. I just gave it extra time to rise during my household duties and it rose enough to fill two huge bowls! But I over estimated myself.. lol.. making 80 piroshki by yourself is pretty tiring, but so worth it! Delicious!!
Oh wow double the recipe – you’re going to enjoy those piroshki for a long time! lol. I’m so glad you loved them 🙂
This is a fantastic yeast dough recipe!! I made the piroshki with chicken/caramelized onions and rice…just the way my grandmother makes her meat filling and they came out delish:)
Thank you for sharing your amazing review Yona!
Natasha, this dough is out of this world!!!
It’s the best home made dough I have ever tasted. I miss my Russian grandma every day and this reminded me of her. Thank you!!! My kids devoured them, and I had to control mysef LOL
You’re welcome Maria! Thank you for sharing such an incredible review! 🙂
Hi Natasha. Made this delicious piroshki today. I used braised cabbage (no meat) for half of the filling and potato with onions for another half. Both turned out great! The only minus is they are time consuming;) have you tried to store the dough in a fridge to bake them later? And of you did, how long is it last?
Hi Olga, this dough is very similar to my overnight cinnamon rolls recipe and that one I fully made the cinnamon rolls and instead of letting them rise on the last rise, I covered with plastic wrap and refrigerated overnight. The day I was baking them, I let them sit at room temperature for the last rise and then baked. I think that same strategy could work well with these 🙂
we had snow today and I was craving something Ukrainian.lol. usually it’s something baked with poppy seed.
I made this recipe, and it was a big hit with poppy seed filling. My Dad was asking me to provide feedback and thums up!!! Great recipe, soft dough and easy to work with.
God bless for sharing your talents.
Lena, thank you for such a rave review, I’m all smiles after reading your comment 😁.
I used this recipe and it’s my first time eating pirozhki and this is the softest fluffies glory ever. Thank you for this amazing recipe, I love how they came out <3
Lol! I am so glad you enjoyed it Sara! 🙂
Can’t believer I just ran out of sugar for this recipe( made something yesterday that required ALOT of sugar).
Is there a possibility I can substitute with honey, just because it won’t be possible for me to get sugar until this evening:(?? Thanks!! P.s. I need about 1/2 of 1/4cup yet of sugar?
Katy, I haven’t tested this recipe with honey so can’t make a recommendation. You might have to visit a neighbor for some sugar 😁. Let me know if you make it with honey. Recipe might need extra flour to compensate for additional liquid.
Ohhh! this dough is like a cloud in your mouth! yum! i made them with canned russian cherries. so so so tasty)
i used canadian flour and used total of 6 cups of flour. but had to add few tablespoons of milk while it was finishong kneeding to reach the consistency on the picture you showed. i quess canadian flour soaks up the liquid stronger than other kinds of flour.
thank you from the bottom of my heart😊
You are very welcome Viktoriya, thank you for another great review 😁.
Can I make these with a egg/chive filling? Thank you
Hi Maria! I bet that would work! If you experiment I would love to know how you like that.
I’ve made so many of your recipes, and I love them all! Is it okay to make the apple filling ahead of time? Thanks.
Hi Carrie, I’m so happy to hear that! 🙂 The apple filling is best made shortly before putting it into the dough only because they apples discolor as they sit and they discolor especially quickly when they are finely chopped because there is more surface area.
Thank you for this recipe! I used the water left from making cottage cheese into the dough instead of milk…and I steamed shredded cabbage and onions and added cilantro and lime and beef broth seasoning…my dad ate 10 at one go…also they are very good if you spread some butter and sprinkle raw sugar and bake them into hearts..roll up squares,cut in half lengthwise, a cm from the bottom and curve the two strips, connecting them into a heart, then egg wash and sprinkle with more raw sugar..Once again, thank you for this dough recipe..it was delicious!
Thank you for sharing your ideas with us!! Wow the heart idea sounds amazing! Do you have a picture of that posted online somewhere?
Great recipe, it was my gateway to your blog! Is it possble to only use half the dough and freeze the rest for another day?
Hi Alisha, to be honest I haven’t tried freezing this dough so I’m not sure how it would hold up. I wish I had a better answer for you. If you experiment, let me know how it goes! 🙂
Yes , its possible it works perfect 🙂
Let me just say you are an AMAZING person for posting these authentic Ukrainian recipes for us mere mortals to enjoy 🙂 I just made these baked using your meat piroshki recipe for filling. I’ve tried several other recipes online and nothing can even hold a light to your method of preparing these Ukrainian dishes. Thank you so much! I tell all my friends about this blog <3
Ha ha! Mere mortals – lol. I’m so happy you like the recipes and thank you so much for sharing my blog with your friends. That means alot to us 🙂
Can the dough be made in the Breadmaker or only this way to taste good?
Hi Mila, to be honest, I just haven’t tried this dough in the breadmaker to say for sure. I think it’s worth an experiment. Let em know if you test it out 🙂
Sure! I can’t wait, they look so tasty, I just hope the machine does as great job as you do. My husband always takes 15-20 to his office and by 10 am they are all gone, and he only has 3 partners.
I can only imagine how fast these ‘babies’ will be snatched! 🙂
Love your recipes! Do you have any suggestions for milk alternatives? My boyfriend is allergic to dairy.
Hi Julia, I really haven’t tested it any other way, sorry :(. Has anyone else tried with a dairy free substitute?
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.
All your recipes are amazing! They remind me of home. I love that you have a baked version of piroshki instead of a deep fried one like everyone else.
I’d love to see this on video so if you ever have time to make one I’d appreciate it!
Thank you Daisy for the compliment and I will add piroshki to my videos to make list 😀.
I absolutely love this recipe! I have been making it a lot lately and my whole family adores it too. One filling I really like is with hardboiled eggs and dill but It never tastes quite right.It comes out somewhat dry and I was hoping you might be able to give me some advice. Do you have any ideas as how to make the egg and till a bit better and more moist? and Thanks so much for sharing this recipe
Hi Katherine, the only thing I’ve done with egg filling is this where I mixed egg with buckwheat. You might also try mixing with mushrooms to add some moisture to the filling if using egg: https://natashaskitchen.com/2012/06/05/stuffed-potato-pancakes/
My mom uses boiled eggs with green onions and she adds some melted butter to the filling not to make it dry 🙂
On your fried piroshki recipe, you write to omit sugar if you’re using meat or potato filling. Is that the case with the baked piroshki if say I use mashed potato filling instead of braised cabbage?
No, you don’t have to omit the sugar in the baked ones since the dough isn’t too sweet. I used the same dough recipe for both the sweet and savory baked piroshki.
Is it possible to make them without a mixer and do it all by hand?
Yes, it’s just alot of sticky kneading.
I will try this recipe tomorrow for lunch.
When I was a kid back in Greece there was a bakery in Athens called Rossikon (Russian) and my brother would bring piroskis from there. YUM!
I hope this recipe brings back a flood of nice memories for you! 🙂
I like your piroshki sweet
Hi Natasha! Wondering if I can leave the dough out to rise overnight?
To be honest, I haven’t tried that so I’m not sure how it would affect the recipe or if it’s food safe with the dairy and eggs in the recipe.
Hey Natasha can you please make macaroons
My husband has been bugging me about that too. It’s on the list. 🙂
Thank you for recipe, Natasha!
I have few questions to recipe: for meat and cabbage filling, for some reason the meat chunks looked a bit larger than I’d like, so I’d like to make them smaller. Should I chop that meats very finely, or should I use ground beef? Or would ground beef ruin filling? I just want that meats to spread evenly inside the bun and not be “chunksy” , I not wanting for person to be chewing on one ingredient at time, know? What do you think?
Also, after adjustment with meat, would this be okay filling for fried one, too?
Thanks so much girl!
You could chop the meat into smaller pieces. I haven’t tried using ground meat so I’m not sure if it would change the overall consistency of the braised cabbage. My aunt has even used canned beef which is super tender and when you pull it apart with forks, it blends into the cabbage nicely. Yes you could definitely use the same filling for the fried one, just make sure you don’t add any excess juice if frying since it can cause splatter if there are any leaks.
I’m making the dough as I write. I’m excited to try these. My filling is savory just Ground Beef and Cabbage like my Grandmother made. I don’t have her dough recipe I do know she used sour cream in her dough and fresh cake yeast. My mom says somewhere is her recipe tin and the recipes in there. My mom passed last year in March and I’m cleaning the house I’m really hoping to run across the recipe. We have a Russian cook but, but most are fried and no sour cream these look great can’t wait to taste them. My grand children are coming today so a bit of history for them. Thanks for sharing With love Janice ( family name keseloff from San Francisco Ca. Originally Karrs Russia)
Thank you so much for sharing your story with me. I hope these remind you of your Grandmother’s dough :). It’s wonderful to meet you and I do hope you find the recipe. 🙂
Thank you for the recipe! I am making them for the second time right now…my Russian husband LOVED them last time, they reminded him of his childhood.
I’m so happy to hear that you both enjoy the recipe and that it brings back memories for your husband. Thanks for sharing that with me.
pirohi were good
I’m so glad you liked them! 🙂
I love bread and I’ve always found working with yeast a bit challenging. These ones came out fantastic. I had a breakfast boating trip and made these to eat with jam and they blew away. I made them as buns (no filling) and substitute the milk with soy milk (Silk unsweetened) and lactose free butter as my husb is lactose intolerant.
note: with some scrap dough my hubby did one big roll with prosciutto and peccorino shavings……. OMG absolutely delish !!!
thank you so much for this wonderful recipe…. and the tip of the 100 degree oven!!!!
Wow that sounds incredible to add prosciutto and peccorino shavings! Wow! Wow! You’re making me so hungry!
Natasha, I made these tonight for the first time ever (w/out a visit to my mom’s for help) and they turned out perfect!!! My best critic (my hubby) said they were sooo good and fluffy! Just wanted to share a tip with you that I learned while in the Culinary Academy…to help your dough rise in half the time, just pour warm water in a glass bowl and stick it in the microwave for 2 minutes. Then keeping that bowl in there with the steaming water, stick your dough into the microwave as quickly as possible so that the steam doesn’t escape. I did this with the dough in my mixing bowl as well as my baking pans, when piroshki were ready to be set aside to rise 🙂 Hope you find this process helpful. My dough literally rose in half the time 🙂
Alla, that is a great tip, thanks for sharing :). I will have to try that next time.
We keep our house below 67 degrees in the winter, so I’ve got a couple of other methods of proofing yeast dough as well. Bring a cup of water to boil in the microwave. Put the dough in. Gives a nice moist heat that won’t Dry out the dough. I’ve also put the dough into a preheated dryer after doing laundry. Same with the dishwasher. Perfect temp is around 80 degrees. I make the Savory buns and keep them in the Freezer. Looking forward to the sweet ones this week. Love them!
Those are some really really good ideas!! Thank you so much for sharing that with all of us. You’re so creative! Let me know how to are after the freezer. I haven’t tried doing that yet. Thanks again Conni! 🙂
I tried this today and it was awesome! My MIL, who is very picky about what she eats also loved it! Thanks!
That’s music to my ears. Thank you so much for sharing that with me 🙂
I made these today! I don’t have a mixer and ruined my beater lol I feel like that’s why my dough was so sticky? It was really hard to handle but I managed to flour it enough to be able to roll it . I put the apple filling and I made a date filling too I also made some plain ones. They came out pretty good but since I couldn’t roll them up as well they didn’t have shape lol. They taste great though . Thanks!
I don’t think using a hand mixer would work at all on this dough since it is quite thick for a mixer. If you don’t have a stand mixer, you could mix it together with a spatula or wooden spoon. Also, a bread maker works really well and makes it easy to knead the dough rather than doing it by hand. It sounds like your dough could have used a little more flour (what kind of flour did you use by the way?). It’s perfectly ok to sprinkle your dough and work surface with more flour before rolling it out.
Hi Natasha!! I have made these piroshki before and I absolutely love them!! I was planning on making them this morning but I realized I realized I only have 1 cup of milk, can I make them with water or heavy whipping cream instead? Thanks in advanced!!
I haven’t tested that combination before but if I were to guess, I’d put 2 Tbsp heavy whipping cream in a measuring cup and add water to it to equal 1 cup. Let me know how it goes 🙂
Ready now and very tasty!!!! How can I upload a picture with them?
There really isn’t a way yet to share a picture in the comments (I wish there was!), but you could upload it on Facebook and Instagram or to Flicker and leave a link to the picture. I’d love to see them! 🙂
Can you consider making a video tutorial on these I seem to mess it up all the time!
What part are you struggling with? That is a great suggestion. Thanks Shay! 🙂
Hey Natasha! I’ve been reading this -yet another- mouth watering recipe, and I wonder, would the blintz filling work? Cheese and raisins, or cheese and pineapple? what do you think??
I don’t think it would work unless it was a farmers cheese filling. The cottage cheese would melt in the oven and probably result in a weird texture. You might try replacing it with farmers cheese. Sorry, I don’t have a great recipe for that filling posted yet.
Natash I just would like to say thank you for great recepies I never was able to follow the receipe till now , I never knew I can cook like I cook now thanks to ur web page , pictures it’s very helpful for busy mom of two baby’s like me . 🙂 and congratulation on ur pregnancy !!!!!!!!! Many thanks. !!!!!
About me , I’m 37 , from Ukraine married to wonderful man from California we have two 2 and 5 months old kids
Thank you so much for your sweet comment! It means so much to me and is so encouraging :). God bless you in all of your cooking adventures. I’m so happy you are enjoying the blog.
Just made these for my family today. It took me quite awhile; it was easy, but time consuming. I made two fillings, a cabbage/onion/tomato one and a potato/mushroom/cheddar one. The outside was phenomenal, as I remember from Piroshki Piroshki in the Pike Place Market. These were a huge hit. We served them with borscht. Excellent recipe. I used a Kitchen Aid mixer.
I’m so glad you enjoyed them. And it’s quite a compliment that they reminded you of the piroshki place in Seattle. I know exactly the place you’re talking about. 🙂
I tried this recipe today with minced chicken but the top part of the piroshki was very crispy. I just want to know what should the texture be like… Is it soft and fluffy like a burger bun? I just realized after reading your recipe again that I was supposed to let them sit in the pan for 30-40 mins after forming them and before putting them to bake… Could that have made them crispy? Would love to nail this recipe next time if I can figure out where I went wrong…
You definitely want to let them rise and get fluffy before baking and yes they are supposed to be soft and fluffy and wonderful. 🙂 Did you bake them in the center of the oven?
Dear Natasha, I’m excited to try your recipe in the KitchenAid mixer for the first time, thank you so much for the recipe! I have a couple of questions if that’s OK. Can I make the dough at night and leave it to rise overnight to make pirozhki the next day? If so, should I put it in the fridge overnight? Also, for a big croud, would you recommend doubling the recipe? Thank you so much! Yulia
This will feed a large crowd since it makes two 9×13 pans. How large of a crowd are you talking about? To be honest, I haven’t tried leaving the dough overnight. If you do, you can probably refrigerate it and then let it get to room temp so it can rise. It will take longer to rise if you are taking it out of the refrigerator.
Thank you so much for your quick reply! The group of people can get pretty big since it’s for some activity at church. I’ll probably make the dough in the morning for it to rise faster. I’m not sure myself about doubling the recipe but I guess I’ll play by ear. Thank you so much!
I was wondering if you have the altitude adjustment for this recipe. I tried making them twice and my dough never rices. I tried couple altitude adjustments but I live at 5400 feet above sea level. Hard to bake here.
I’m so bummed to hear that; I actually don’t know much about high altitude baking. You might try a google search. Sheesh, sorry I’m not more helpful. 🙁
Hi Natasha, first off I just wanted to say I love this recipe, I could make these and eat these all day long!! My family loved them also! But I think I made a mistake, I didnt read the comments for suggestions like I always do and I didnt realize that the cabbage recipe should have been cut and now I have way too much cabbage left over. Is there anything I can make with the leftover cabbage? (I did not use any meat in the recipe) Thanks so much for your blog I visit it daily and so appreciate all the wonderful recipes!!
You can make mashed potato pancakes with them like these: https://natashaskitchen.com/2012/06/05/stuffed-potato-pancakes/. We like to braised cabbage as is, just warm with fresh bread 🙂
Hi Natasha, is braised cabbage the only option for the savory type?
For the baked piroshki, it’s the only option I’ve tried. I have had very very tasty results with fried piroshki using a potato filling and then dipping them in a garlic dip. Oh so yummy! https://natashaskitchen.com/2010/11/12/russian-potato-piroshki-with-garlic-dip/
Phew, these turned out great!! That’s in spite of the fact that I ran out of normal flour and had to use a mix of oat, brown spelt and gluten free flour instead.
Also I ended up using over 5 APPLES plus for the filling…! There is a lot of dough….. My dough rose about 6 times its original size…but I had problems with holes and it sticking to the parchment paper when rolling…?? I guess this was a crazy experiment and left me with more questions than answers?
I’m so glad it worked out anyway. It might have to do with the change in flour since different flours measure out differently. I haven’t experimented with those for this recipe so I’m not sure how it would change things. It doesn’t hurt to use a little extra flour when rolling the dough if you find that it is sticking.
Hi 🙂 what exactly do i put in the breadmaker?
I haven’t done the bread maker version myself but here’s what one of my readers wrote in a comment above: “What I did was the 1st step of letting the yeast sit in the warm milk for 5-7 minutes. Then I added all the rest of the ingredients into the pan and turned the dough cycles on the bread machine. It turned out great!” Sounds easy! 🙂