FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Pastries > Baked Piroshki Recipe (2 Filling Options: Sweet or Savory!)

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

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

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

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

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

Ingredients for Baked Piroshki:

2 cups warm milk
1 Tbsp active dry yeast
1/2 cup sugar, divided
6 cups + 2 Tbsp all-purpose flour, (divided into 1 cup and 5 cups + 2 Tbsp) *measured correctly
3 eggs,
1 and 1/2 Tbsp melted butter
1 tsp salt
1 egg, beaten for egg wash

Baked Piroshki with Braised Cabbage

Tip for Success:

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

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

For the Apple Filling:

Use the apple filling from the fried apple pirojki: 2 medium apples + 1/4 cup sugar. Chop apples finely in food processor then saute with 1/4 cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).

For the Braised Cabbage filling:

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

How to Make the Baked Piroshki/Buns:

Preheat your oven to 360°F at step 13.
1. In the bowl of an electric mixer, add 2 cups warm milk and sprinkle the top with 1 Tbsp yeast. Let sit for 5-7 five minutes.

Baked Piroshki with Braised Cabbage-2

2. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ Foven, but don’t let it get hotter than that or it will start to cook and ruin the yeast).

3. Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup 1/2 cup at a time so you don’t over-do it).

You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl.  So, all together from start to finish, I used 6 cups + 2 Tbsp but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes. .

Baked Piroshki Recipe

Baked Piroshki with Braised Cabbage-15

4. Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will triple in volume. Be patient. It’s all worth it in the end. 😉

Baked Piroshki with Braised Cabbage-20

5. Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14″ circle.

6. Cut each circle with a pizza cutter into 8 equal triangles. Place about 1/2 Tbsp of filling onto the middle of the wide portion of each triangle (The OXO mini scoop makes this job easier. I love this little contraption!)

Baked Piroshki with Braised Cabbage-24

Baked Piroshki with Braised Cabbage-25

7. To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward. Since it helps to visualize, here’s a picture of all the rolling steps from left to right:

Baked Piroshki with Braised Cabbage-26

8. Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2″ apart with the flap side facing down so they aren’t tempted to unroll.  Let the piroshki rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes in a warm room).

Baked Piroshki with Braised Cabbage-29

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

Baked Piroshki with Braised Cabbage-33

9. Beat 1 egg and brush the tops of the piroshki with the beaten egg. Bake at 360˚F for 20 minutes or until the tops are golden brown.

Baked Piroshki with Braised Cabbage-31

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

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

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

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

4.88 from 71 votes
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: Varies depending on filling
Servings: 40 baked piroshki

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:

  1. You need: 2 Apples and 1/3 cup granulated sugar.
  2. 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).

  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˚ oven, 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. 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.
  4. 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.
  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.
  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.
  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). The will puff up nicely and will be 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.

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!

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Eliza
    April 29, 2019

    How could I make this with a potato filling and can I use a bread maker to make the dough? Reply

    • Natashas Kitchen
      April 29, 2019

      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! Reply

      • Eliza
        April 30, 2019

        Hi, these were so good!!! I didn’t use the bread maker but they were still delicious with the potato filling. Thanks Natasha!!! Reply

        • Natashas Kitchen
          April 30, 2019

          That’s so great Eliza! I’m so happy you enjoyed that! Reply

  • Annie
    March 27, 2019

    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 ? Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Annie, most plastic wrap is safe up to 220-250 degrees Reply

  • Timothy
    February 13, 2019

    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. Reply

    • Natashas Kitchen
      February 13, 2019

      I will have to try that! Thank you for sharing that with me! Reply

  • Inna Karamalak
    February 1, 2019

    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? Reply

    • Natashas Kitchen
      February 1, 2019

      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. Reply

    • Kylee
      February 2, 2019

      Hi Inna

      I make this with farm cheese mixed with an egg and salt and pepper. It’s delish! Reply

  • Lana
    January 14, 2019

    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 Reply

    • Natashas Kitchen
      January 15, 2019

      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! Reply

      • Snowchick
        March 30, 2019

        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. Reply

        • Natashas Kitchen
          March 30, 2019

          Thank you so much for sharing that with me. Reply

  • olga
    December 24, 2018

    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. Reply

    • Natasha
      December 24, 2018

      Hi Olga, yes that is correct and part of the proofing process. You add the remaining flour in step 3. Reply

  • Kylee
    December 9, 2018

    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. Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review and sharing that with me! Reply

  • minnie riley
    September 11, 2018

    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? Reply

    • Natashas Kitchen
      September 11, 2018

      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! Reply

  • minnie riley
    September 11, 2018

    natashas, can I freeze some of the piroshki dough and how long? Reply

    • Natashas Kitchen
      September 11, 2018

      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. Reply

  • Mary Anne
    August 24, 2018

    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 . Reply

    • Natashas Kitchen
      August 24, 2018

      Thank you so much for your thoughtful feedback Mary! I’m so happy you enjoyed that! Reply

  • Vera Peress
    July 24, 2018

    Any way to make these dairy free? Reply

    • Natasha
      July 24, 2018

      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.” Reply

      • Vera Peress
        July 25, 2018

        thank you very much! Reply

  • Kathi Miller
    July 12, 2018

    For a Polish twist, apricot or poppy seed filling would be tasty or even Beirox filling! Reply

    • Natashas Kitchen
      July 12, 2018

      mmm that sounds amazing! Thank you for sharing that with us, Kathi! Reply

  • Bridgette Zhunakov
    July 4, 2018

    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!!!! Reply

    • Natashas Kitchen
      July 4, 2018

      You’re so welcome, Bridgette! I’m so happy to hear you all enjoyed that! Reply

  • Olga
    February 17, 2018

    Hi Natasha,
    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?
    Thank you!! Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      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. Reply

  • Bakey Baker
    February 4, 2018

    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. Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      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. Reply

      • Bakey Baker
        February 5, 2018

        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. Reply

        • Natasha
          natashaskitchen
          February 6, 2018

          Hi Bakey, yes this one is baked but I always use meat filling in the fried ones because I think it works better. Reply

  • Snowchick
    January 1, 2018

    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!!! Reply

    • Natasha's Kitchen
      January 1, 2018

      My pleasure! I’m happy to hear how much you and your husband enjoy the recipe. Thanks for sharing your wonderful review! Reply

  • Susan Jerowsky
    December 20, 2017

    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. Reply

    • Natasha's Kitchen
      December 20, 2017

      I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers Susan! Reply

  • Lana
    December 18, 2017

    What happens if the dough rises longer than suggested in the recipe? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      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 🙂 Reply

      • Lana
        December 19, 2017

        They dough turned out well! These are super delicious! Giving you extra great big thumbs up. Reply

        • Natasha's Kitchen
          December 19, 2017

          I’m glad to hear that Lana! Thanks for sharing! Reply

  • Cathy
    December 18, 2017

    Hi Natasha! Are we able to fry the piroshki with this recipe? Reply

    • Natasha
      natashaskitchen
      December 18, 2017

      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! 🙂 Reply

  • EMA39
    December 8, 2017

    Your directions and photographs are marvelously done. Even a beginner should be able to follow them. Thanks.
    ema39 Reply

    • Natasha's Kitchen
      December 8, 2017

      You’re welcome! I’m glad you find them so helpful! 🙂 Reply

  • Jamie
    November 23, 2017

    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!!! Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      I’m so glad you enjoyed it! Reply

      • shirley kolody
        July 21, 2018

        can i freeze this dough Reply

        • Natasha
          July 22, 2018

          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! Reply

  • Crystal
    November 5, 2017

    Can these be made with no filling, for just rolls? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Crystal, yes that should work well 🙂 Reply

  • Yuliya
    October 1, 2017

    Natasha,do you mean 100 C or F to let pirozki to rise before putting it in the oven Reply

    • Natasha
      natashaskitchen
      October 1, 2017

      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. Reply

  • Suzanne
    September 29, 2017

    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. 🙂 Reply

    • Natasha's Kitchen
      September 29, 2017

      My pleasure Suzanne! Please let me know what you think when you decide to make it! Reply

  • Tanya
    September 21, 2017

    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 Reply

    • Natasha
      natashaskitchen
      September 22, 2017

      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.  Reply

  • Hollie
    August 26, 2017

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      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. Reply

  • Emily
    July 17, 2017

    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! Reply

    • Natasha's Kitchen
      July 17, 2017

      Awesome, I’m glad to hear you love the recipe Emily! Thanks for sharing your wonderful review! Reply

  • Emily
    May 1, 2017

    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! Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      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!! Reply

      • Emily
        May 2, 2017

        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!! Reply

  • Diana
    April 26, 2017

    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! Reply

    • Natasha's Kitchen
      April 27, 2017

      You’re welcome Diana! Your review makes me smile! Thanks for much for sharing 🙂 Reply

  • Daniya
    April 17, 2017

    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! Reply

    • Natasha's Kitchen
      April 17, 2017

      YUM! That sounds good! You’re welcome and thanks for sharing your awesome review! 😀 Reply

  • Lena
    March 7, 2017

    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!! Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Oh wow double the recipe – you’re going to enjoy those piroshki for a long time! lol. I’m so glad you loved them 🙂 Reply

  • Yona K
    February 10, 2017

    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:) Reply

    • Natasha's Kitchen
      February 10, 2017

      Thank you for sharing your amazing review Yona! Reply

  • Maria
    January 27, 2017

    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
    Masha Reply

    • Natasha's Kitchen
      January 27, 2017

      You’re welcome Maria! Thank you for sharing such an incredible review! 🙂 Reply

  • Olga
    January 17, 2017

    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? Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      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 🙂 Reply

  • Lena
    January 8, 2017

    Natasha,
    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. Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Lena, thank you for such a rave review, I’m all smiles after reading your comment 😁. Reply

  • Sara
    January 5, 2017

    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 Reply

    • Natasha's Kitchen
      January 6, 2017

      Lol! I am so glad you enjoyed it Sara! 🙂 Reply

  • Katy
    November 23, 2016

    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? Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      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. Reply

  • Viktoriya
    October 31, 2016

    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😊 Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      You are very welcome Viktoriya, thank you for another great review 😁. Reply

  • Carrie
    October 25, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 25, 2016

      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. Reply

  • Diana
    October 8, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      Thank you for sharing your ideas with us!! Wow the heart idea sounds amazing! Do you have a picture of that posted online somewhere? Reply

  • Alisha
    April 17, 2016

    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? Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      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! 🙂 Reply

      • Lyudmila
        September 23, 2016

        Yes , its possible it works perfect 🙂 Reply

  • Elysse Nicole
    April 14, 2016

    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 Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      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 🙂 Reply

  • Mila
    March 24, 2016

    Natasha,
    Can the dough be made in the Breadmaker or only this way to taste good?

    Thank you! Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      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 🙂 Reply

      • Mila
        March 25, 2016

        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! 🙂 Reply

  • Julia
    March 21, 2016

    Love your recipes! Do you have any suggestions for milk alternatives? My boyfriend is allergic to dairy. Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Hi Julia, I really haven’t tested it any other way, sorry :(. Has anyone else tried with a dairy free substitute? Reply

    • Anna
      March 23, 2016

      I have substituted milk with almond milk and butter with canola/sunflower seed oil. Mine came out amazing. I don’t know how it compares to the original recipe, but I only heard compliments. Reply

  • Daisy
    January 26, 2016

    Hi Natasha,
    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! Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Thank you Daisy for the compliment and I will add piroshki to my videos to make list 😀. Reply

  • Katherine
    January 7, 2016

    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 Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      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/&nbsp;Reply

      • Sofie
        September 27, 2016

        My mom uses boiled eggs with green onions and she adds some melted butter to the filling not to make it dry 🙂 Reply

  • Eve
    December 24, 2015

    Natasha,
    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? Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      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. Reply

  • Тия
    November 17, 2015

    Is it possible to make them without a mixer and do it all by hand? Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Yes, it’s just alot of sticky kneading. Reply

  • 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! Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      I hope this recipe brings back a flood of nice memories for you! 🙂 Reply

  • Deep
    July 5, 2015

    Hi madam,
    I like your piroshki sweet Reply

  • Irina
    June 5, 2015

    Hi Natasha! Wondering if I can leave the dough out to rise overnight? Reply

    • Natasha
      natashaskitchen
      June 5, 2015

      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. Reply

  • Anna
    June 1, 2015

    Hey Natasha can you please make macaroons Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      My husband has been bugging me about that too. It’s on the list. 🙂 Reply

  • Лилия
    April 28, 2015

    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! Reply

    • Natasha
      natashaskitchen
      April 28, 2015

      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.  Reply

  • Janice
    March 28, 2015

    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) Reply

    • Natasha
      natashaskitchen
      March 28, 2015

      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. 🙂 Reply

  • Diana
    March 24, 2015

    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. Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      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. Reply

  • inna
    February 26, 2015

    pirohi were good Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      I’m so glad you liked them! 🙂 Reply

  • Sandra
    January 17, 2015

    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!!!! Reply

    • Natasha
      natashaskitchen
      January 17, 2015

      Wow that sounds incredible to add prosciutto and peccorino shavings! Wow! Wow! You’re making me so hungry! Reply

  • Alla
    January 13, 2015

    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 🙂 Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      Alla, that is a great tip, thanks for sharing :). I will have to try that next time. Reply

  • Conni
    January 10, 2015

    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! Reply

    • Natasha
      natashaskitchen
      January 10, 2015

      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! 🙂 Reply

  • Meghana
    December 16, 2014

    I tried this today and it was awesome! My MIL, who is very picky about what she eats also loved it! Thanks! Reply

    • Natasha
      natashaskitchen
      December 16, 2014

      That’s music to my ears. Thank you so much for sharing that with me 🙂 Reply

  • Lency
    November 20, 2014

    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! Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      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. Reply

  • Irina
    November 8, 2014

    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!! Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      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 🙂 Reply

  • Ana
    October 25, 2014

    Ready now and very tasty!!!! How can I upload a picture with them? Reply

    • Natasha
      natashaskitchen
      October 25, 2014

      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! 🙂 Reply

  • Shay
    October 17, 2014

    Can you consider making a video tutorial on these I seem to mess it up all the time! Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      What part are you struggling with? That is a great suggestion. Thanks Shay! 🙂 Reply

  • Ruti
    October 16, 2014

    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?? Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      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. Reply

  • Julia K.
    October 12, 2014

    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 Reply

    • Natasha
      natashaskitchen
      October 12, 2014

      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. Reply

  • Katherine
    October 5, 2014

    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. Reply

    • Natasha
      natashaskitchen
      October 5, 2014

      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. 🙂 Reply

  • Vrinda Khanna
    September 16, 2014

    Hi Natasha,

    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…

    Best regards,
    Vrinda Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      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? Reply

  • Yulia
    September 2, 2014

    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 Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      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. Reply

      • Yulia
        September 2, 2014

        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! Reply

  • Anastasia
    August 24, 2014

    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. Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      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. 🙁 Reply

  • Irina
    August 18, 2014

    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!! Reply

  • Tanya
    August 11, 2014

    Hi Natasha, is braised cabbage the only option for the savory type? Reply

  • Galina
    July 19, 2014

    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? Reply

    • Natasha
      natashaskitchen
      July 19, 2014

      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. Reply

  • Anzhela
    May 21, 2014

    Hi 🙂 what exactly do i put in the breadmaker? Reply

    • Natasha
      natashaskitchen
      May 21, 2014

      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! 🙂 Reply

Add comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

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