Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Russian · Baking
Pirozhki
Fluffy homemade pirozhki made from tender yeast dough that stays fresh for days and comes out soft as a cloud.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Warm the milk and mix in sugar, yeast, egg, salt, and warm melted butter.
2
Gradually add flour and knead the dough.
3
For light and airy pirozhki—don't overwork the dough with flour. It should be soft and supple, not stiff, but not sticky either.
4
Cover with a towel and let it rise for 1.5 hours.
5
Divide the dough into 12 pieces and shape into balls.
6
Cover with a towel for another 5 minutes.
7
Fill and shape the pirozhki.
8
Cover with a towel for 30 minutes until they've doubled in size.
9
Brush with an egg-milk wash and bake in a preheated 350°F (180°C) oven on conventional heat (no convection) for about 15 minutes.
Comments
Log in to leave a comment.
No comments yet. Be the first!