Pirozhki

Serves 1
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Directions

  1. 1Sift the flour into a mixing bowl.
  2. 2Sift the flour into a mixing bowl.
  3. 3Sift the flour into a mixing bowl.
  4. 4Dilute yeasts in warm milk, add sugar and salt. Stir until the sugar is dissolved.
  5. 5Dilute yeasts in warm milk, add sugar and salt. Stir until the sugar is dissolved.
  6. 6Dilute yeasts in warm milk, add sugar and salt. Stir until the sugar is dissolved.
  7. 7Gradually pour the yeast mixture into the flour and mix until thick.
  8. 8Gradually pour the yeast mixture into the flour and mix until thick.
  9. 9Gradually pour the yeast mixture into the flour and mix until thick.
  10. 10Add eggs one by one and mix.
  11. 11Add eggs one by one and mix.
  12. 12Add eggs one by one and mix.
  13. 13Mix until the dough stops sticking to your fingers. If not using a planetary mixer, turn the dough over 4-5 times.
  14. 14Mix until the dough stops sticking to your fingers. If not using a planetary mixer, turn the dough over 4-5 times.
  15. 15Mix until the dough stops sticking to your fingers. If not using a planetary mixer, turn the dough over 4-5 times.
  16. 16Add softened butter in 2 doses and mix until the butter dissolves in the dough.
  17. 17Add softened butter in 2 doses and mix until the butter dissolves in the dough.
  18. 18Add softened butter in 2 doses and mix until the butter dissolves in the dough.
  19. 19Slightly grease the table with vegetable oil and knead the dough for at least 10-15 minutes until gluten develops.
  20. 20Slightly grease the table with vegetable oil and knead the dough for at least 10-15 minutes until gluten develops.
  21. 21Slightly grease the table with vegetable oil and knead the dough for at least 10-15 minutes until gluten develops.
  22. 22Roll kneaded dough into a ball and put in proofing under a film in room temperature for 1.5 hours.
  23. 23Roll kneaded dough into a ball and put in proofing under a film in room temperature for 1.5 hours.
  24. 24Roll kneaded dough into a ball and put in proofing under a film in room temperature for 1.5 hours.
  25. 25Slightly knead the risen dough and cut into portions about 50-70g.
  26. 26Slightly knead the risen dough and cut into portions about 50-70g.
  27. 27Slightly knead the risen dough and cut into portions about 50-70g.
  28. 28Roll the portions into a bun shape and leave under the film for another half hour.
  29. 29Roll the portions into a bun shape and leave under the film for another half hour.
  30. 30Roll the portions into a bun shape and leave under the film for another half hour.
  31. 31Cover the oven tray with vegetable oil in advance.
  32. 32Cover the oven tray with vegetable oil in advance.
  33. 33Cover the oven tray with vegetable oil in advance.
  34. 34While forming one pirozhok, keep the rest of the buns under the film away from air.
  35. 35While forming one pirozhok, keep the rest of the buns under the film away from air.
  36. 36While forming one pirozhok, keep the rest of the buns under the film away from air.
  37. 37Lightly roll frozen cowberries in corn starch to prevent spreading.
  38. 38Lightly roll frozen cowberries in corn starch to prevent spreading.
  39. 39Lightly roll frozen cowberries in corn starch to prevent spreading.
  40. 40Compress the filling (meat, minced cabbage, frozen cowberry) a bit before wrapping up.
  41. 41Compress the filling (meat, minced cabbage, frozen cowberry) a bit before wrapping up.
  42. 42Compress the filling (meat, minced cabbage, frozen cowberry) a bit before wrapping up.
  43. 43Form the pirozhki, ensuring all gaps are closed and smoothed.
  44. 44Form the pirozhki, ensuring all gaps are closed and smoothed.
  45. 45Form the pirozhki, ensuring all gaps are closed and smoothed.
  46. 46Put finished pirozhki in proofing under the film for another 20-30 min.
  47. 47Put finished pirozhki in proofing under the film for another 20-30 min.
  48. 48Put finished pirozhki in proofing under the film for another 20-30 min.
  49. 49Brush with egg and put in the oven for 15-20 min.
  50. 50Brush with egg and put in the oven for 15-20 min.
  51. 51Brush with egg and put in the oven for 15-20 min.
  52. 52Right after baking, brush pirozhki with melted butter and let cool on the tray before moving them to a plate.
  53. 53Right after baking, brush pirozhki with melted butter and let cool on the tray before moving them to a plate.
  54. 54Right after baking, brush pirozhki with melted butter and let cool on the tray before moving them to a plate.

Ingredients

  • flour
  • flour
  • flour
  • warm milk
  • warm milk
  • warm milk
  • butter
  • butter
  • butter
  • yeasts
  • yeasts
  • yeasts
  • eggs
  • eggs
  • eggs
  • sugar
  • sugar
  • sugar
  • salt
  • salt
  • salt
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • meat
  • meat
  • meat
  • minced cabbage
  • minced cabbage
  • minced cabbage
  • frozen cowberry
  • frozen cowberry
  • frozen cowberry
  • corn starch
  • corn starch
  • corn starch
  • melted butter
  • melted butter
  • melted butter

Equipment

mixing bowlplanetary mixer (optional)oven tray

Tips

  • If you don't have a planetary mixer, turn the dough over 4-5 times while mixing to make the process faster and more thorough.
  • Knead the dough until it stops sticking to your fingers and gluten develops.
  • For the filling, don't skimp as the dough will increase in volume.
  • To prevent frozen cowberries from spreading, lightly roll them in corn starch.
  • Pirozhki can be stored in the fridge for about a week and reheated in a microwave to restore freshness.
  • The dough is suitable for both pirozhki and a full pie.