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|
Stiff Sourdough starter
- 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
- 2 cups of any fruits or berries
- 6-8 tbs sugar
- 1tbs rice starch
- 6 tbs warm water
- 3 tbs sugar
- 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).
- 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!