Piroshki

For the conclusion of our Russian Winter TV Club’s watching of the BBC’s War & Peace, I decided to make this classic stuffed bread. Haven’t dabbled much with stuffed breads before, so figured start with one with very thin crust surrounding the filling to reduce chances of it being under-baked.

Ingredients:

  • 482g AP Flour
  • 113g sour cream
  • 57g soft unsalted butter
  • 113g warm water
  • 2 large eggs
  • 25g sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons yeast

Mixed together and kneaded for a few minutes. Set into a bowl and allowed to rise until nearly doubled in size, about an hour. Separated into 18 or so even sizes (bout 40-50g if memory serves…) and rolled them all fairly thin, probably 3-5mm in thickness. I let them relax a bit as I rolled, and probably say another 10-15 min before putting in the filling.

Made two fillings – one with sautéed mushrooms, the other with faux beef crumbles. Each were mixed with a large amount of onions, some garlic, and salt and black pepper. The mushrooms got a cheddar cheese mixed in, the ‘beef’ more of a parm/mozzarella mix. I think each mix ended up being around 200g total…

Egg-washed the rounds before placing the filling in the middle, and then folding over, like a pierogi. Crimped shut and then let them all sit for 30 or so minutes after filling to allow a secondary proof.

Baked at 400 for 20 minutes. Rotated sheets top to bottom and flipped front to back halfway through. They were quite delicious!

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