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
3 eggs,
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
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.
Enjoy em!
Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)
Ingredients
- 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.
Recipe 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.
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasha does this dough freeze well?
I’ve never tried freezing it so I cant really say,… sorry 🙁 I’ve never been patient enough to try 😉
I have a question, what is the difference between your two braised cabbage recipes (one with pork and the other with beef,) besides that they are different meat, and which one would be better to use for these poroshki if I plan to make them meatless? Thanks!! I cant wait to try this recipe~!
The one with pork is easier, but the beef one has a little more depth of flavor. Either one would be great to be honest. The biggest difference is that one uses sauerkraut and the other doesn’t; the rest is pretty minor. Go with whichever one you have the ingredients for.
Thanks for sharing so many great recipes.
I see you are using a Kitchen Aid mixer in so many recipes.
I’m not even sure if I can always use another brand, to get the same good result.
Would you mind to share what model of Kitchen Aid mixer you are using?
I saw there are 5 qt and 6 qt, Artisan and Pro. I have no idea which one to choose.
Thank you again for all your great work!
It is a KitchenAid Professional 600 and has a 6Qt bowl. It is definitely the workhorse of my kitchen 🙂 here’s a picture of it on Amazon
Thank you so much!
Tried this recipe yesterday. Wow, this one goes into my Favorites folder, for sure! I used King Arthur’s bread flour (all I had) and also changed the filling — sauteed onions and ground beef, with salt/pepper. My husband loved the results! These pirozhki are like soft clouds… super yummy! Thank you, Natasha!
You’re so welcome dear 😉 I’m so happy you loved it and thanks for sharing the kind of flour you used; someone else may have the same question. Your filling sounds super yummy!! Thanks again!
Hi Natasha, i have almost the same recipe but, i make mine in the michine, can i put in the oven like u did or not?
Do you mean put this dough in a bread machine? The gal that shared this recipe with me said that she had made it in a breadmaker.
yes i make mine in the bread maker. So can make the dough in the oven?
The dough is the best!!! My mom keeps asking how I get it to be so soft. I made these couple times already, I like them with sweet fillings. I did some with poppy seed filling, sweet cheese and apples. Thanks for sharing this recipe, the best piroshki ever!
What a fantastic review! Thank you so much for sharing Lena 🙂
can i use повидла instead. thanks
Yes! You totally could! Just pick one that isn’t too runny or it will be hard to form them.
thank you. my piroshki are actually about to go in the oven. im sooo excited.
So exciting!! 🙂 You’ll be even more excited when you eat one 🙂
You’re right! They’re delicious! Thank you very much for the recipie.
Oh I’m so glad you liked the piroshki! 🙂
Thank you for your clear instructions and photos. I have tried to make piroshki twice before (including yesterday), only to have it end up a полный провал. I realized yesterday after my failure that the problem wasn’t the recipes per se, but rather that they assumed that I, a very inexperienced baker, knew what I was doing with respect to yeast. Having tried many of your recipes before and knowing how basic and detailed you make everything, I made these today and they are WONDERFUL! Высшее класс! Thank you!
Awww that’s music to my ears. I try to think about what people might ask about and include it in the post. I’m so happy you had great results withe the recipe 🙂
Hey Natasha,
Quick question – is the serving size 36? I just counted the piroshki in the pic, and wanted to confirm. Thanks!!
Yes 🙂 It fills 2 (9×13 pans like that).
It is the best recipe ever.
I always turn to your recipes because they Allways turn out perfect. And so so yummy. These turned out so good. I did try the meat, sgushenka, potato, and your apple filling. They were all so good. And everyone kept commenting on how good the dough itself is. Thank you.
And I tried to put five stars for rating but it didn’t work so I decided not to put anything. It was perfect tho. Thank you
Masha, your comment is music to my ears, thank you for such a great review and you are welcome :).
Natasha will 2 apples be enough for the filing if i want piroshki only with apple filling?
Yes two large apples should be enough for the apple filling. 🙂
What about egg filling or just meat by itself? Do you have those options.
I haven’t tried those options in baked piroshki, but I do have fried meat piroshki and fried potato piroshki. https://natashaskitchen.com/?s=piroshki
Hello Natasha.. I was wondering about using a different yeast. The one i have is instant dry yeast. Is there anything that i should do differently? Thank you…Love your Blog…God Bless…
Thanks Olga 🙂 I haven’t tried using instant yeast so I couldn’t really tell you how it would change the waiting times. I have only tested this recipe with regular active dry yeast. I don’t know if I would risk it with the instant yeast. Hope you love the piroshki! 🙂
Natasha…I went out and bought the active yeast and made these today…They were absolutely amazing…the dough is so soft and yummy..thank you for the recipe….
Good choice! 🙂 I’m so glad you loved the recipe!
Made these yesterday(it was my first time) and they turned out AMAZINGLY good! will be making them more often now!
That’s so great! Thanks for sharing your success story with me 😉
What’s the difference between this dough recipe & the one you have posted for buchty? Which dough is better? 🙂
Honestly they are equally delicious except the old recipe uses Canadian flour and doesn’t work well with regular all-purpose flour. This one does work well with all-purpose and it’s maybe a smidgen easier 🙂 Seriously both are amazing!
What’s the difference in the dough between this one and the one you posted for “buchty” ? Which dough is better? 🙂 For example, I noticed the butter amount amount varies greatly! 🙂
Thank you!
They are actually equally good to be honest. It depends on what kind of flour you are using. The other recipe works best with Canadian flour whereas this one is great with all-purpose American flour. 🙂
I did it! No bread hook or machine – a lot of kneading and what a workout! But my little Piroshki’s are beautiful and taste wonderful! Can’t wait to have them out for dinner tonight! Thanks so much for a wonderful recipe and great instructions. I had never kneaded bread dough, so that took another tutorial – but success!! I will be making these again soon. 🙂
I’m so glad it was a big success for you even without the mixer 🙂 Thanks for reporting back 🙂
Hi Natasha I’m making these tomorrow morning and was wondering if tis dough could be used as savory fried piroshki?
This dough is best for savory fried piroshki (ps if you make this potato filling, you should definitely try the garlic dip). So yummy! https://natashaskitchen.com/2010/11/12/russian-potato-piroshki-with-garlic-dip/
Natasha – I don’t have a mixer with a bread hook – just a regular mixer with 2 beaters. Can I do this by hand? Would I then knead it? And for about how long? I am making these for the olympic opening on Friday night. I got ambitious and offered to make these and a version of Kulebyaka -have never made either! Should be fun!
Do you happen to have a bread maker? You could make the entire dough using the dough function. It’s going to be a decent amount of kneading. Knead until your dough is soft and no longer sticks to your fingers.
Thanks for your reply! No, no bread maker – but I’ll knead it – I am sure there were piroshkis long before there were bread hooks! Wish me luck!
So I made these over the weekend and I loved the texture of the dough and my husband couldn’t get enough (while wanting to kill me at the same time, because he’s been trying to cut this kind of stuff out of his diet completely)))! The only thing I will do differently next time is add more sugar, because my spoiled taste buds didn’t detect any once baked, I am not sure why… Will post the recipe soon 🙂
My apologies to your husband. lol. I’m so happy you liked the piroshki 🙂 What did you fill them with?
Hi Natasha, I was just looking for some dinner ideas for the weekend and saw this recipe. My grandma used to make piroshki and I loved them. I want to try make it, but I have a couple of questions. How warm should the milk be? After the dough rises is that when I add the rest of the ingredients? For the cabbage filled recipe do I use the amount of the ingredients in the braised cabbage recipe? I was thinking it might be too much.
By the way, absolutely LOVE your blog, it is pretty much my go to place for meal ideas.
Warm the milk to no more than 100˚F. No warmer than a baby’s bath water ;). It should be warm but not hot. For the cabbage filled ones, you might use 1/4 of the braised cabbage recipe. Yes, after the dough rises the first time, you add the rest of the ingredients in step 3. 🙂 Thanks so much for your awesome compliment. I’m so happy you are enjoying my blog!
Well, I have finally tried to make the piroshki. Yumm! The dough (thing I was most nervous the most) came out like it was supposed to, it rose on time and all. I did have some problems however with some of the other steps, so I have a couple of more questions. How do I roll the dough out in more of a circle rather than an irregular shape? After baking my piroshki on the parchment paper, they got stuck to it and some of them broke open when I took them off. I wonder, is there a wrong side to the parchment paper or should I spread something (flour or some oil) on the paper prior to putting the piroshki on it? I also noticed that the pan you used is like a loaf pan, but bigger. I used a cookie sheet, should I use similar baking pan to yours, or are there other options? Thank you so much in advance and I apologize for such a long post.
I didn’t have a problem with them sticking to the parchment paper but lets try to troubleshoot. What did you fill the piroshki with? Were they sticking to the parchment paper because juice leaked out of them? A baking sheet would work fine, it shouldn’t make a difference. You used parchment paper, not wax paper, correct? Just want to be sure :).
Sorry for the delayed response, I was working all weekend. Okay, so it was wax paper. And I filled some with the apple filling and some with meat and mushrooms. It didn’t look like the juice leaked out, but then again… I’ll have to try again in the coming weeks using parchment paper instead of wax. Thank you so much!
Made these today… simple and delicious!! Made them with braised cabbage and apples. I cooked the apples with brown sugar and vanilla extract, instead of plain sugar. Will definitely be saving this recipe and making again in the future. Love your site and LOVE the step-by-step pictures and instructions! Makes it so much easier knowing what the result should look like every step of the way. God bless!!
Tanya, I always love to hear a good report, your comment is music to my ears :).
I made those piroshki twice! I loved them, my family loved them! Thank you so much Natasha! P.s.i posted a pic of them on Instagram and tagged you! 🙂
You are so welcome Inna, and thank you for a good report :).
Natasha, when we were in Ukraine, we saw rolls with a poppyseed filling in them EVERYWHERE. Is that called piroshki too? Is it basically the same thing except with a poppyseed mixture inside?
I love the poppy seed roulade! I think these would be wonderful with poppy seeds! https://natashaskitchen.com/2012/12/30/moms-poppy-seed-roulade-roulette-recipe/
Hi! Thank you for your great recipes! I recently found your blog and love your Ukrainian recipes. My husband is Ukrainian so he really appreciates it 🙂 I made these today and they turned out beautifully! I feel like I’m back in Ukraine eating my mother-in-law’s delicious food.
That’s awesome!! It’s music to my ears to hear that it brings back memories of Ukraine for you 🙂
Hello Natasha,
If I wanted to make piroshki with poppy seed, how would I make this filling? Any ideas?
Yes! Try the filling for the poppy seed Roulade 🙂 https://natashaskitchen.com/2012/12/30/moms-poppy-seed-roulade-roulette-recipe/
Hey Natasha I do have a bread maker to mix the dough but I’m wondering at what point should I use the dough maker? Do I still need to mix in flour a cup at a time or should I just put everything in the bread maker at once and put it on dough setting?
One of my readers, Marina, shared her method: “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.” Enjoy! 🙂
Hello! Any suggestions for other sweet fillings that don’t include anything fruity? Still keeping the Russian-ness of course! We’re having an international day in my school in a few weeks, and my groups got Russia!
P.S. your blog is so helpful with providing so many gorgeous and intriguing Russian recipes, way to go and thank you! 🙂
Lauren, you can use the filling from this recipe.Let me know how the international day goes :).
Thank you! I will surely share the experience. One more question – should these be served warm? Would they still be tasty at room temperature?
Warm or room temp is fine. I think they are best warm from the oven 🙂
This is the BEST bulochki recipe ever!! Definitely 5 stars!! This could mean trouble. I made these and we (we have 3 toddlers) ate them in less than 24 hrs. 🙂 I’m making another batch to take to parents tomorrow!!
Thank you! That DOES sound like trouble. lol. That’s the best thing ever when kiddos love what you make. Thanks for sharing that with me and thank you for the great review. I think I’ve thanked you three times in one reply. Lets make it 4: Thank you so much! 🙂
thank you so much for this amazing recipe, i have been looking for this recipe from the day i got married, my husband loves these and i could never find right recipe, this one is amazing!!!!!! i never liked the oven baked bylochki but even i myself cant stop eating them ))))))
Your comment is music to my ears :D, I’m glad you like them.
These look great 🙂 Do you know if gluten free flour would work in this?
Kristy, to be honest I have not experienced with gluten free flour so can’t really give you a concrete answer.
These turned out perfect:) Thanks for sharing another great recipe Natasha, I love your blog! I made the dough in my bread machine and they turned out fluffy and perfect 🙂 I put the wet ingredients first and then the dry on top, also I put the yeast in the yeast dispenser, super easy! Thanks again Natasha!
Thank you so much for such a good report and its good to know that bread machine can be used for the dough :).
These are awesome. I made some yesterday. I want to make
them again today but want to prepare the dough in my bread maker. Thank you so much for sharing the recipe. May God bless you for teaching people to cook and sharing all your recipes, tips and cooking secrets. You are awesome!!!
You are welcome Marina and thank you for such a great report :).
Thank you for some wonderful new preparation ideas.
You’re welcome!! Let me know what you think when you try them 🙂
can do the filling with vishni?
Absolutely! Here’s a tutorial on that. The dough in the cherry filled recipe is a little different (and that one is best with Canadian flour whereas this new version uses regular all-purpose flour), anyway, you can use the cherry filling in these for sure. I hope you love them! 😉 https://natashaskitchen.com/2012/07/22/buchty-sweet-cherry-filled-buns/
Made these today, and oh my word…they turned out delicious! My picky kids couldn’t stop eating them. It was well worth all the waiting! I also loved the idea of rolling the dough sections into a big circle and cutting them into triangles! Its genius! Thank you so much for a wonderful recipe.
Awesome!! Thanks so much for the great review 🙂 I’m super excited that your kiddos loved them too!
If I wanted to make these without a food processor how would I chop the apples? Thanks:)
Just finely dice them. It will take a little more time to do it by hand but it will still work.
I have made these piroji this week and what a deliciousness!! This an awesome recipe and definitely a keeper!
Awesome!! I’m so glad you loved it 🙂
Наташа
Спасибо за ваши рецепты
Я из Казахстана и сейчас живу в Техасе
Самой первой сложностью для меня было адаптироваться к здешней кухне
Моя доча всегда просит приготовить нашу еду А мне было сложно разобраться в здешних продуктах
Благодаря вашим описаниям того какие американские продукты и посуды можно использовать для приготовления наших советских :)) блюд вся моя семья довольна
Пжл продолжайте также описывать детали используемых продуктов
И еще один нюанс – это то что в магазинах города Остин я не нашла канадской муки Может подскажите на каком сайте приобрести?
С ув Жанна
It used to be available on Amazon but the shipping was very expensive. I’m having trouble finding it now online. I’m not very familiar with the Austin Texas area so it’s difficult to recommend where to go. Does anyone else know where one might find Canadian flour in Texas? 🙂
Hi! Thanks so much for a great recipe,
I am making this second time already and have same problem, in your recipe you said 6 cups of flour ,in the description bellow pictures you said you ended up adding 6 cups of flour, so was it 7 cups total or 6? Thanks so much!
I added 7 and they turned out wonderful! I made them with poppy seeds, and that was from your recipes as we’ll, (from the truffles ;), just an idea you could add to your piroshki comments. Thanks and many more thanks, you are my favorite cook book now 😉
I used a total of 6 cups + 2 Tbsp. What kind of flour were you using? I’m glad they still worked out with more flour! 🙂 I’m so happy to be your favorite cookbook. 🙂 You’re so sweet 🙂
Наташ привет. Решила сделать эти пирожки сегодня, но так как моя духовка не опускает температуру ниже чем 175, то я оставила тесто подниматься при комнатной температуре. Уже прошло 2 часа, но тесто не поднялось 🙁 может это быть что я смешала дрожжи с теплым молоком, хотя у тебя в рецепте написано просто насыпать дрожжи в молоко. Или может я много муки поставила? Как думаешь из-за чего оно не поднимаеться?? Чтоб знать мне на будущее 😉 спасибо.
Was your milk too hot maybe? Here’s a 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. My old oven had a low setting 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. What temperature was the room that you left the dough in?
Room temperature was 72, and as I said earlier my oven temperature doesn’t go below 170 F. I was thinking maybe I can buy heat blanket and use it for rising the dough lol 😉 они получились не такие пышные, но моим малым очень понравились. Спасибки за рецептик. 🙂
You might try the method I shared with turning it off and propping it open a little next time. It worked for me in the past. It really needs a warm place to rise well and quickly.
hi vita my oven also doesn’t go below 170 so whenever I use the oven for yeast dough I just turn it on 170 but don’t let it to preheat to 170 turn it off when it’s about 100. Also you can let it get up to 170 then open the oven door for few minutes and let temperature drop to about 100. I always use my oven for yeast dough hope it helps 🙂
You can use your dishwasher to proof the dough. Run it empty a few minutes then put in the covered dough. Works great.
It could be that your yeast was old. If it’s old, the dough will either not rise at all or rise very slowly.
True. I keep mine fresh by keeping it sealed without letting in light and I keep it in the fridge.
I do the same but keep mine in the freezer, but even then after about 6 months it will start to loose it’s potency…
Awesome thanks 🙂 I just thought I would get an advice from a pro 🙂
Will it work if I do half the recipe? Its too much for my family 🙂
You could totally cut it in half! 🙂
Hi Natasha,
These looks so yummy! My whole family loves piroshki! I’m trying the apple ones tonight 🙂 I noticed you wrote that a bread machine would also work for the dough. Do I just add all the ingredients in the order they are listed & turn on the dough setting? My bread machine pan is only for a 2 pound sized loaf so I’m wondering if that may be too much dough if I add 6 cups of dough?
It should still work for that much dough. The person who shared this recipe with me said she uses a bread machine. make sure you are using the dough function so your machine doesn’t start baking the dough 🙂
Thanks! I made the dough in the bread machine, and it turned out perfect! So airy and fluffy that the lid from the machine opened before it even finished rising. LOL! Anyway, the apple piroshky turned out soooo good! Even my mother in law said she was impressed & asked for the recipe 🙂
I guess that was the bread makers way of saying “I’ve had enough” lol. Thanks for reporting back. I’m so glad you and even the Mother in law were impressed 😉
I wanna make these in bread maker too. How did you do it? What order did you put them ingredients in? Did you skip the 1-3 steps and just let the bread maker do all then work?
Sorry I just saw this message. 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!
Today I plan I trying the cabbage ones 🙂
Thank you so much!!
I made these last night for am Olympic Opening Ceremonies party and they were amazing! Had a little left over dough which I refrigerated overnight…made some more Piroshki today with the left over dough and it worked perfectly! Thanks for the great recipe and directions.
I had no idea if the dough worked after being refrigerated overnight. And, now I know! Thanks so much!
Hi Natasha, made them today doubled the recipe because I don’t make piroshki often but when I do it takes all day. My fillings were farmers cheese, apples, sour cherries and plum butter. The dough is very nice I liked it. Plus the option of my new range with bread proof helped a lot. We got new appliances last summer but never got to use that feature. Thank you for your recipes.
Isn’t the bread proofing option awesome?!! I love it! It cut the time in half and I never had to worry about my dough getting too hot or too cold.
Yes it’s awesome, I can make piroshki more often. That’s one dish that my kids and husband love the most.
I made pirozhki today. I made half with apple filling and the other half with potato. It was so good. Especially with the apples. Thank you so much.
We ate all of ours. They went fast! I’m so glad you loved the piroshki. The apple filling was also a favorite among my sisters 🙂
Yes I did use parchment paper but you know what … I think the bottom of piroshki burned because they were too close to the bottom of the oven. Could that be the reason? I used very similar to your baking pan.
Yes, that could definitely be the reason, make sure you are baking in the center of the oven. You might just have to put them up 1 rack higher next time.
I absoluteley cant wait to make these!!! Its perfect timing Natasha! One question though, I am planning to make it with meat and mushrooms would I still need to add the sugar when making the dough?
Add the sugar to the dough but don’t brush them with the sugar water at the end.
My oven is goes to 175 ° I dont know how to keep dough warm, any advices? Great looking buns by the way 🙂
Yes! 🙂 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.
I fill a bowl with very warm water and set my other bowl with yeast on top, to make it faster))
That’s brilliant! Thank you! 🙂
my oven also doesn’t go as low as 100* so I just preheat the it to 350* and set the dough to rise on top of the worm oven… works every time (even better if you have other things to bake while the dough rises)
and Natasha my Puroshki turn out amazingly, I fulled them with the apple feeling YUM! thank you sooo much for your great recipes you rock!
natasha
i was looking at the braised beef and cabbage recipe and i wanted to know at what point do you put the filling in the pirozhki.
do you do it after you have cooked it for an hour in the dutch oven ? or was that just the alternate recipe if you want to have it separately with the bread on the side?
or do you do it after you have seared the meat and cooked the carrots and other veggies and added the tomato paste.?
thanks in advance.
.
You use the completed recipe for the piroshki. Follow all of the steps to the end. 🙂
Wow! I’m so making these tomorrow. I do have my grandma’s recipe for piroshki, but I
was hesitating to make them as it doesn’t have exact measurements. Thank you for this recipe. Piroshki were always my weakness. =)
It is hard to make a recipe without exact measurements if yo don’t know what the dough is supposed to look like and when to keep adding flour. I hope you love the recipe! 🙂
Thank you Natasha :)! I have just got done making these guys and have one pan still in the oven ( I ran out of apples and put cherry jam (povidlo) in the remaining dough (should be interesting). BUT, the apple pirozhki are out and cooling and they look and taste AMAZING!!! They bring so many memories back!!! And now I will have some ready for tomorrow’s Ukrainian Vecherya. Thanks so much Natasha, I was SO excited when I saw pirozhki’s picture yesterday! One quick question: what would be the best way to store these for freshness? I need to save them for a trip that’s coming up in a few days and would love to preserve freshness. Thank you again!
It depends on what you filled them with. With preserves/jam, they would probably be ok in a large ziploc bag at room temp. If it’s something more perishable, you should refrigerate.
Thank you, I will try that. I have a few with jam and the rest is with apples.
I want to try it with jam,.. and sweet cheese,… and poppyseeds. I just want to eat them right now, except they’re already gone!
Hey Natasha I made these piroshki today they turned out great except that they turned out burned on the bottom even though they were perfect on the top. I wonder what did I do wrong… (?)
Hm…. Did you have them in the center of your oven? That is strange. Did you use parchment paper? Also, what kind of baking pan did you use? Sometimes that can make a difference.
How many does this recipe yield? They look delicious!!!
It makes 40 but is scrapped a few pieces of dough since my pans only fit 36 buns.
Turned out delicious!!! I made with cabbage and with apples. I already ate 4 of them )))
And I love how you form them. Super cute!
Thanks Galina! I’m so glad you liked the piroshki! They’re kind of addictive aren’t they? 😉
Looking at these little beauties and missing my mom right now! I don’t bake with yeast! Too scared! Still pinning just in case. 🙂
Thank for pinning 🙂 I’m glad it makes you think of your Mama. That’s very sweet 🙂
Natasha, so glad I have found your blog on Russian and Ukrainian food:)) my friend is caring for an elderly Russian gent here in the UK, and I am going to make him some Pierogi:))
My sons girl friend is Russian from Moscow
Regards
Angela
That’s so sweet of you to make pierogi for him 🙂
Wow, look so easy and pretty! My kids would love these although they have no idea what they are.
Tell them they are sweet buns filled with apple. 🙂 all the kids in our family were eating these!
Oh, me, Oh, my! Pirozhki! One of my favorite things to eat ever.
I make mine with apple or farmer’s cheese filling. Yours look so scrumptious and perfect. I love how they’re all snuggled in together like that.
So many possibilities with the dough too.
I Have to make some with a cheese filling soon. I also love them with fresh cherries! Too bad they are out of season…
Hi it looks awesome. Can I freeze the dough and use that later?
I haven’t tried that but I don’t think I’d recommend it. You’ll have the best results with a fresh dough.
YUM! 🙂 ….these sound soooo good right now! Thanks for the recipe
You are welcome Alla :). Most of them had not chance to cool down and were devoured shortly after coming out of the oven.
Hi! Thanks for great recipe! SO, is this a similar recipe to the one that you have for sweet version of piroshky? I am planning on making sweet piroshky so I already tried your other recipe, and I am wondering if I should stick with the original or try this new version????? I also think Canadian flour would taste better?
The other recipe uses Canadian flour and the other one didn’t work well with regular all-purpose flour. If you love that recipe and you use Canadian flour, you should stick with it. The result is similar. This one is just a teensy bit healthier with less butter and I can use my organic all-purpose flour which is a plus, but the other one is really really good too! If you’re comfortable already with the other one, stick with it 🙂 Hope that helps!
Thanks!!!!!!!!!!!!!!!!!!!! I will eventually try this one though, may be when I run out of Canadian flour…? Speaking of healthier alternatives, have you heard of whole wheat white four? It’s pretty much like the whole wheat flour except it’s almost white and it’s still whole grain (it’s NOT a combination of wheat with white flour, instead its milled from hard white spring wheat, rather than traditional red wheat). I used it in my pancakes, cookies and breaded meat recipes. I used to order it online and pay shipping charges, now it’s available in Fred Meyers! Yes!
Another question, when you respond to my posts, I never receive an email, I have to remember to go back to your website and find the recipe where I posted a question and look for it to find your answer. Is this typical? Or should I expect an email with the answer?
I haven’t heard of that flour. It sounds awesome and I’d love to try it! Do you happen to remember the brand? You wouldn’t normally receive an email but I have to figure out if I can make that an option. Thanks for the idea! 😉
that would be great!!!!! The brand of the flour is: king arthur white whole wheat flour http://www.kingarthurflour.com/shop/ingredients/flours
Tried to get the braised cabbage portion of this recipe but doesn’t seem to be a link attached to the click here.
Thank you for noticing that Pam, I just got it fixed :).
Definitely have to make these to share otherwise I’d wear every single one on my backside (and maybe my frontside too). Outstanding!
LOL. Yeah that’s the trick is to distribute the baked goods among relatives 😉
Oh…. I am smelling them coming out of the over !! 🙂
Do you deliver 🙂
Thanks for sharing, will for sure be making them soooooon !
Irena
Ha ha. Not usually, but for you,…. ;). I hope you love them. They sure do make your house smell good. And if I were to deliver them, then you wouldn’t have the yummy house smell effect. 😉
They look like little babies wrapped up in a blanket:) please pass 20, this way please)))
Marina did you notice I was eyeing your pretzel dogs? See first paragraph 😉
I did! Thanks for the mention! You’re great!
Guess who will be making these with both fillings soon!? Oh yeah – me! 🙂 I am getting everything prepared today! Thank you for the recipe!
Nice!! I hope you love these!
I am not the best baker–do you think grocery store bread dough would work for this? Do you think beef, rice and onion cooked filling would also work?
THe filling sounds really tasty, but I have no idea about the store-bought bread dough. To be honest, I haven’t tried using it. I don’t think you’d get the same results because I’ve never tried a store-bought bread that is even similar to the dough consistency of these piroshky. If you get a chance, I hope you give this a whirl 🙂
I make piroshki with Rhodes white dinner rolls. They’re sold in a pack of 36 in the freezer section. I’ve used them both for fried piroshki and baked ones with cabbage and they turn out amazing.. I don’t even bother making homemade dough anymore.
What stores do they sell the rhodes dinner rolls. I’ve never seen them before, but I also haven’t looked for them I guess 🙂 Thanks for the tip! That sounds like a great time saver if you’re in a hurry.
I usually buy them at Winco or Walmart.. sorry about the 4 star rating idk how that happened. I haven’t tried your dough but your cabbage filling is definitely a 5 star!
Yummy!!! Piroshki is my weakness 🙂
It looks like we are in the same boat. 😉
Natasha it’s so funny you posted this…I was looking through your blog last night looking for baked savory piroshki recipe 🙂 I will try these today!! Thank you so much for your awesome blog!!!!! God bless you and your family!
I love it when things like that happen. I hope you love the recipe!
Oh yum! I love the way you fold the dough over the filling….I will definitely try these…and they look so appetizing and pretty.
Thank you Zina! The trick is to keep the filling and juices from seeping out. That way you get to enjoy all the tastiness in your mouth instead of on the pan. 😉
Yay! Guess what I’ll be making today? These look fantastic! I will make some with apples today:) Thank you, Natasha!
The Apple filling was definitely a favorite with my sisters. I hope you love these!
We do Love them:) kids gobbled up half already, and my husband is speeding home to get some of them too, before there’s nothing left:) Thank you so very much. They turned out just like on the picture!
Wow you are so quick!!! I’m really glad your family loved the piroshki 🙂
Hi i just made them for my birthday which is today, thank you very much for the recipe. They were easy to make.
I’m so happy to hear that! What a nice birthday treat!
Excellent recipe, Natasha. Just a lot of work. I may try to make it some day.
They only look like a lot of work because I included a lot of pictures. They aren’t too much work, but they do take a lot of time because you have to wait for the dough to rise. I hope you do give these a try one day. They are delicious!
Yum! Thanks for sharing this great recipe with us Natasha.
You didn’t use canadian flour for this recipe?
No just regular unbleached all purpose flour 🙂
Beautiful! What a great recipe, cannot wait to try them! I wish I had some right now 🙂
Me too! Me too! They were eaten way too quickly!
Natasha,
I stumbled upon your recipe when I was looking for Russian/Ukrainian recipes. I grew up in Siberia, and never had the chance to make piroshki in an oven. I have always deep fried/fried them. I baked them today with apple filling, and added nutella because who doesn’t love nutella?! Although I make my own dough(my babushkas recipe), I will try yours next time! They came out so fluffy, love how easy and fast it is to bake them.
I’m so happy to hear that! Thank you for sharing your great review Tatiana!