# Pirozhki

Legendary Russian pastry with a fluffy and light dough, versatile for various fillings like meat, mushroom, berry, or fruit.

- Cuisine: Other
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- mixing bowl
- planetary 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.

## Source

- Original video: https://youtu.be/We480VSUth8?si=Co9-jYTp_xgLMN3K
- Recipe page: https://www.cliprecipe.com/recipe/eeadba5e-eab9-4a4d-84d8-9301bec7c054
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt