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