Here is a sweet summer treat from my childhood – baked piroshki filled with strawberries and rhubarb. Piroshki are super soft sweet rolls filled with any kind of fruit or berries. They can become your favorite summer desert!
This dough can be made with stiff sourdough starter or just dry instant yeast. Below you can find the sourdough version of the recipe. For yeast version – use 3g of dry yeast, and use 350g of flour in total. The dough has to double in size, then you can divide it and shape.
| Ready in: 3 to 24 hours | Serves: 3-4 people |
| Yield: 10 x 60g | Units: US, EU |
Ingredients
Stiff Sourdough starter
- 10g sourdough starter
- 30g water
- 60g bread flour
Dough
- 300g bread flour (100%)
- 60g stiff starter (20%)
- 150g milk (50%)
- 50g eggs (17%)
- 60g soft butter (20%)
- 75g sugar (25%)
- 6g salt (2%)
- 0.5g yeast (optional) to reduce sourness
Filling
- 2 cups of any fruits or berries
- 6-8 tbs sugar
- 1tbs rice starch
Sweet syrup
- 6 tbs warm water
- 3 tbs sugar
Directions
Day 1
Starter
- 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into a tight roll, place in a jar, cover with water, make sure it is covered with water, let sit at room temp 74-78F until it increases in size and starts to float on the top of the water.
- In about 8-10 hours the top of the starter will dry and the bottom will start to melt in the water. We will need only the center part of it.
- Keeping stiff starter in the water helps to reduce its acidity and sourness of the final product (learn how to make starter from scratch here).
Day 2
Dough
- 8 am mix starter, milk, eggs, flour, sugar (let it autolyse for 30minutes).
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-40g).
- 9 am cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12 pm transfer the dough to the fridge for cold fermentation until next morning
- 7 am divide cold dough into 60g pieces. Round each piece, cover, let rest 15 min.
- Meanwhile prepare the filling, by cutting fruits or berries (peaches, strawberries and rhubarb, apricots, mangoes or any of your favorite fruits).
- Mix 6 tbs of sugar with 1 tbs of rice starch.
- Roll each dough ball into a thin circle, place fruits in the middle topped with 1tsp of sugar.
- Seal the the sides to the middle by pinching them together.
- Place each piroshok seal side down on a tray covered with parchment paper. Leave the distance about 1 inch in between piroshki.
- Cover and let them proof for 2-4 hours until bigger and puffier. Egg wash them before baking.
- Preheat oven 375F.
- Bake piroshki for 10 min at 375F, then lower temperature to 350F and bake for 10-15 min more until golden brown.
- While piroshki are baking prepare sweet syrup by mixing warm water with sugar until dissolved.
- Spread sweet syrup evenly on your piroshki while they are still hot.
Let them cool down and enjoy!
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Summary
Recipe Name
Baked Piroshki
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 6 Review(s)
This recipe is so confusing, whats a starter?
She is talking about sourdough starter. This is advance baking. Experimenting with sourdough is not easy…
They look delicious though 😋
Thank you 🙏
From up top: This dough can be made with stiff sourdough starter or just dry instant yeast. Below you can find the sourdough version of the recipe. For yeast version – use 3g of dry yeast, and use 350g of flour in total. The dough has to double in size, then you can divide it and shape.
Do you also add 30g extra milk in the yeast version? (To account for the water in the starter)
This is a recipe using natural leaven-yeast grown naturally called a “starter.”
Can you use all purpose floor instead of bread flour?
Пирожки бомба!!! Спасибо за рецепт! Я сделала с начинкой из картошки с тыквой и жареным луком, и меньше сахара положила. Дети съели 2ю порцию. Жалко фотку приложить могу, как к они классные получились.
Спасибо большое 🙏
At my sister in law’s wedding (she’s russian) someone made a savory version of this with cabbage and dill. Would you use the same dough? I tried to figure out who made them but she did not know , they where so so good. I tried a version and was not impressed with the dough. Yours would be great because I have not failed any of your creations yet. Thank you
Hello Natalya! Thank you for sharing your knowledge and this excellent recipe. I was able to get a good tasty result on the first try! Two questions: What kind of egg wash do you use to get your pirozhki to brown so well? Also the recipe calls for 50 g of egg, which is 1 egg, but in your photos I see 2 eggs in your milk — were you making a double batch of the recipe in the photos?
Can you used Sourdough Discard with half the amount of yeast?
Hello, Natalya. Thanks for sharing this recipe. May I ask you, is it possible to prepare without having a mixing machine?
If yes, please share how to make it by hands. Thanks
Lora, you would be kneading the bread by hand. Where it says to use the mixer, use your hands to knead the dough. I would judge it by how the dough feels. Look for a YouTube video on how to knead bread, if you have never done it. It will be a workout, but I’m sure that’s how they did it in the olden days! 🙂
Hi Lora,
I made this recipe by hand without a mixer. I was kneading for 15-20 mins by hand, using slap and fold technique most of the time. The gluten needs to be well developed so the dough can stay strong when stretched thin during final shaping with the apple filling.
Hi, Lora, yes, its possible. Combine all ingredients together without butter, cover let rest 30 min(dough will remain sticky and lumpy, but we need to start gluten development) then knead the butter in, let the dough rest 30 min. do couple of series of stretch and folds, 30 min apart, and the dough should be ready.
Hi there!
I’d love to make them with sour filling, how shall I reduce sugar? I believe I need at least 15-20 grams for the yeast to develop
Thanks!
Add 20g of sugar, to let the yeast work.