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Basic Raised Pirozhli Dough recipe

This is the best Pirozhki dough, I've ever tried! This recipe, can also be the base of sweet raised dough for Dessert Pirozhki. These meat pies are delicious hot or cold, and are a perfect lunch!

1 pkg active dry yeast
1/4 cup warm water
1 cup milk
8 Tablespoons butter, cut into bits
1 teaspoon salt
2 teaspoons sugar
1 whole egg
2 egg yolks
4 1/2 to 5 cups flour
1 whole egg beaten
measures conversion [+]

Dissolve yeast in warm water. Heat the milk to luke warm and add the butter to it. Stir the milk and butter mixture into the yeast. Add salt, sugar, egg and egg yolks, mixing well. Gradually stir in enough flour to make soft dough. Turn dough out onto a floured board and knead it lightly until elastic. place in a greased bowl, turning the dough to grease top, and cover with a clean towel. Let rise in a warm place until doubled in bulk, approx 1 1/2 hours. Punch dough down and divide into 48 balls of equal size. On a floured board roll each ball out to a circle 3 1/2 inches in diameter. Place a heaping tablespoon of filling on each circle, then press firmly to seal. Gently shape the pies into elongated ovals. Place the pies seam side down on a greased baking sheet. Cover and allow to rise until doubled in bulk, about 40 min. Preheat oven to 350 degrees f. Brush each pie with the beaten egg. Bake for 20 minutes, or until golden.

Cuisine: Russian
Source: John Long, ALA RUSSE
Recipe category: Breads-and-Pastry > Pies, Breads-and-Pastry > Other

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