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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.
Notes
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!
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? 😉