Print Friendly Recipe
- Natasha Mytareva
- Pirozhki Dough:
- 1 package quick-rising yeast
- 1 cup (225 ml) warm milk
- 1/3 cup (80 ml) warm water
- 1 tsp (5 ml) salt
- 3 tbsp (45 ml) sugar
- 1/3 cup (80 ml) butter, melted
- 1 egg, slightly beaten
- 4 cups (950 ml) all-purpose flour
- Suggested fillings:
- Mashed potatoes with fresh dill
- Fried grated carrots
- Fried grated beets
- Fried cabbage
- Cooked rice with chopped hard-boiled egg and green onions
- Sprinkle yeast onto milk and water mixture, stir to dissolve.
- Mix dry ingredients, add yeast mixture to them and blend a little.
- Add egg and butter and 4 cups (950 ml) of flour. Mix well.
- Knead dough slightly, cover and let rise for 45-60 minutes.
- Punch down and knead lightly, cut into 24 pieces and form each into balls.
- Flatten balls with your fingers and fill with filling. Let rest for 10 minutes. Place on a baking sheet, the seam down.
- Bake on a baking sheet in a 375 degree (200 C.) oven for 15 minutes, turn upside down and bake about 10 minutes more. Remove into a bowl or pan and slightly butter each pirozhok. Serve with sour cream immediately.
- Can be frozen before baking, let sit 6 hours, thawing, before baking.
- Russia. I 've tried many variants of the dough,
but this seems to be the best -- it's my own
adaptation/compilation of several traditional
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